Instructions: 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.

NOTES : Other fruits and sorbets can be substituted for the ones listed here.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.