Glenn: For many Americans, fruit cocktail is that over-cooked fruit that comes in a can.
Jorge: Yes, even in Cuba we had canned fruit cocktail.
Glenn: We’re sure that canned fruit cocktail has a place in this world; we’ve just never been able to figure out exactly what it’s good for.
Raúl: Who needs canned fruit when we have plenty of fresh fruit as close as our backyard?
Glenn: This recipe features fresh, ripe tropical fruits and a little Three Guys From Miami twist.
Jorge: Your guests will really be amazed.
Even those who grew up hating canned fruit cocktail will be enthralled by the fresh tropical taste.
INGREDIENTS:1 cup orange juice
Bring to a rolling boil, and let boil for 5 minutes, stirring constantly. Reduce heat to low, whisk in the cornstarch/water mixture, and simmer, uncovered, for 10 to 15 minutes. The sauce should reduce and thicken.
Remove cinnamon sticks and let the sauce cool to room temperature.
Meanwhile, cut up your delicious tropical fruit. Make sure that the fruit is very ripe and naturally sweet.
Toss all the fruit and the coconut together in a large bowl. Add the room-temperature sauce and toss gently.
Cover and place in the refrigerator until completely chilled.
Take your salad out of the refrigerator and garnish with some additional shredded coconut.
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