FANCY FRUIT RECIPES

Steps:

• Cook pasta according to package directions. Meanwhile, drain pineapple tidbits and crushed pineapple, reserving juice. Set pineapple aside. , In a small saucepan, combine the sugar, flour and salt. Gradually stir in the can of pineapple juice, orange juice concentrate and reserved pineapple juice., Cook and stir until mixture comes to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Transfer mixture to a large bowl and cool to room temperature., Drain pasta and rinse in cold water; add to sugar mixture. Stir in oranges and reserved pineapple. Fold in whipped topping. Cover and refrigerate until chilled. Just before serving, fold in strawberries.

Steps:

• Preheat oven to 325°. Use an ice pick or screwdriver and a hammer to pierce the eyes of the coconut. Set coconut, eyes down, in a colander set into a bowl to drain (the coconut's milk is great to sip). Place coconut in oven on a baking sheet and bake until cracked around center, about 25 minutes.
• Let coconut cool slightly; then, using the claw side of the hammer, tap the coconut all over to break into chunks. Pull off and discard shell, and then pare brown skin from coconut flesh. Cut flesh into large chunks.
• Arrange coconut, mango, papaya, pineapple, and limes on a large platter. Combine salt and cayenne in a small bowl and serve alongside fruit for dipping.