3 cups honeydew melon balls
4 cups fresh strawberries, hulled and left whole
3/4 cup honey
3 tablespoons lime juice
1/2 cup flaked, toasted coconut | | In a large bowl, combine melon balls and strawberries; refrigerate. In
small bowl, combine honey and lime juice; blend. Just before serving,
pour over fruit and toss gently to coat. Sprinkle with coconut. To toast
coconut: Bake at 350 degrees for ten minutes or until golden brown.
Spread on a cookie sheet. 12-16 servings. |
|
