Mandarin Fruit Sundae

Course : Desserts
Serves: 4
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1/2 medium Whole fresh pineapple -- Peeled and cored
1 small Mango -- pitted and peeled
1 medium Whole papaya -- seeded and Peeled
2 medium Whole navel oranges -- peel, Pith removed Sectioned
3 tablespoons Rum -- coconut scented
3 teaspoon Sugar
1 pint Lemon sorbet
1/4 Cup Shredded coconut meat -- Sweetened and toaste

Preparation / Directions:

Slice the pineapple, mango, and papaya into 1/8-inch thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes. Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.

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