A cup and spoon in the graduate's school colors continue the graduation theme in this luncheon menu. Guests are treated to a refreshing combination of fresh fruits in a convenient individual serving size. Prepared ahead, these can be added to the buffet table when it's time to eat.
1 fresh pineapple
2 Pints of strawberries
1/2 Cup of coconut, toasted
1 Cup orange juice
2 Tablespoons honey
Cut and core the pineapple. Cut into small, 1/2 inch pieces. Peel and then slice bananas into 1/2 inch pieces. Wash berries and slice into 1/2 inch pieces.
Combine the pineapple, banana, and strawberry bits in a large bowl.
Whisk the orange juice and honey together and then pour over the fruit.
Spoon the fruit mixture into each of the cups. Sprinkle the toasted coconut on top of the fruit salad and garnish with a berry.
You can prepare the fruit salad with orange juice dressing in the morning. Cover and refrigerate. Add the toasted coconut before serving.