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Ingredients 1 medium pineapple, peeled, cored and cut into bite-sized cubes 3 mangos, peeled, cored and sliced 6 kiwi, peeled and sliced 1.25 pounds ripe strawberries, rinsed, hulled and sliced 6 ounces fresh blueberries 1 banana, sliced 1/4 cup light agave nectar 1 1/2 teaspoons lime juice, freshly squeezed Garnish: unsweetened wide-sliced coconut (or shredded coconut) Instructions RECIPE PREP: Refrigerate all the fruit, except bananas, for at least 2 hours before assembling the salad

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Crepe or taffeta in dusty blue for fall and winter

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