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3 tablespoons shredded sweetened coconut (optional) |
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3 tablespoons honey |
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3 tablespoons fresh lemon juice |
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1 tablespoon dark rum or orange juice |
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1/4 teaspoon grated lemon peel |
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1 ripe cantaloupe or honeydew melon |
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2 ripe bananas, cut diagonally into 1/4-inch slices |
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1 cup fresh raspberries or sliced strawberries |
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1 cup fresh blueberries |
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Preheat oven to 350oF. Spread coconut in a single layer on a baking sheet. Bake until lightly toasted, stirring occasionally, about 5 minutes. Cool completely; set aside. |
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In a large bowl, combine the honey, lemon juice, rum, and lemon peel; mix well. |
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Using a melon baller, scoop melon flesh into balls. Add melon balls, bananas, raspberries, and blueberries to the honey mixture; gently toss until combined. Cover bowl with plastic wrap; refrigerate for 1 to 2 hours, stirring occasionally. |
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Spoon the fruit salad into individual serving bowls. Sprinkle each salad with 1-1/2 teaspoons of toasted coconut and serve. |
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