11/2 dozen navel oranges
2 1/2 cups grated fresh coconut
1 cup granulated sugar
1/2 tsp salt
maraschino Cherries drained
Peel the oranges with sharp knife removing rind and all outside white membrane from the sections. Separate the sections and cut into small pieces. Place the orange sections and any juice into large bowl. Stir in coconut sugar and salt. Cover tightly with plastic and refrigerate until ready to serve. Garnish with the cherries just before serving.
If you enjoyed this article, please consider sharing it!
