Ingredients:
E - Option:
5 pear peeled oranges into wedges without the skins.
1 large fresh pineapple diced.
2 cups (tea) freshly grated coconut or finely processed to pass in tune.
½ cup (tea) icing sugar or sugar in the blender or 2 tablespoons (soup) shallow of powdered sweetener
II - Option:
Way of preparing;
Place in a bowl the pineapple, the orange segments sugar or sweetener, and fresh grated coconut, mix gently.
Move everything to a large bowl and sprinkle over more grated fresh coconut.
Serve cold with lunch or dinner.
Garnish with orange flower buds with a cherry in the center
Option II:
2 peeled oranges into wedges without the skins.
1 cup (tea) of pineapple balls made with boleador.
1 cup (tea) of melon cut into pellets.
1 cup (tea) cut apple into balls, place lemon not dark.
1 cup (tea) of watermelon cut into pellets.
1 cup (tea) of whole small strawberries
1 cup (tea) sugar and 1 tablespoon powdered sweetener
Can put red wine, or champagne, or currant, gooseberry put, "put no sugar."
Place all ingredients in a large bowl. Store in refrigerator before Serve.
Note:
If you have not boleador, cut the fruit into small cubes as well.
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