Instructions: Over a small bowl peel and section oranges, reserving juice. Stir sugar, lemon peel, lemon juice, and cinnamon into oranges and reserved juices.

Cover and chill for several hours or overnight.

Use a slotted spoon to transfer oranges to a 1 1/2-quart glass compote, reserving syrup. Layer blueberries, cantaloupe, kiwi, and strawberries atop oranges. Drizzle reserved syrup over all. Sprinkle with toasted coconut.

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