Margarita Fruit Salad

Unicorn (Unicorn@Indenial.com)
Tue, 13 Oct 1998 16:15:16 -0400

Our guest chef Carol Shipman's salad is a clever and tasty variation
on the good old fruit salad. She says "For an elegant presentation,
rub the rims of glass dessert dishes or cocktail glasses with lime
juice and dip into sugar."

Chef Carol Shipman's Margarita Fruit Salad

1 small cantaloupe, scooped into balls
or cut into small pieces
1 small honeydew melon, scooped into balls
or cut into small pieces
2 small oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
1 mango, peeled and diced
2 cups strawberries, hulled and halved
1/2 cup (125 ml) granulated sugar
1/3 cup (80 ml) orange juice
6 Tbs (90 ml) Tequila
6 Tbs (90 ml) orange liqueur
3 Tbs (45 ml) lime juice
1 cup (250 ml) unsweetened coconut flakes, toasted

Combine cantaloupe, melon,oranges, grapefruit, mango and strawberries
and set aside. In a small saucepan heat the sugar and orange juice
over medium heat. Stir for 3 minutes until sugar dissolves. Stir in
tequila, orange liqueur and lime juice. Let cool. Combine with
fruit. Refrigerate for at least two to four hours. Just before
serving sprinkle with coconut. Serves 8 to 12.