This must be made on a hot day. It is great for an outdoor summer picnic or luncheon. Coconut oil turns to a liquid at 76 degrees. Any cooler than that, and your salad may have white coconut oil chunks, not pretty. I came up with this during my health food days, when I was invited to an outdoor luncheon at my friend Karen Schlosser's house. There were no leftovers of this one.
1 pint strawberries, washed, destemmed, and cut into fourths
2 kiwi fruit, peeled and cut into bite-size pieces
about 1/2 cup of fresh pineapple, peeled, cored, and cut into bite-size pieces
1 small can mandarine oranges, drained
2 Tbsp. finely shredded coconut
1/4 c. finely chopped pecans
Mix these ingredients together
Sauce:
1/4 c. coconut oil
1/4 c. grade B maple syrup
Make the sauce and pour over the salad, mixing well. Serve right away. Does not refrigerate well. You can increase the sauce if you end up with too many fruits. (That sounded weird...)
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