1 cup each of chopped fresh pineapple, apples, and oranges; sliced strawberries; and organic grapes
1/2 cup shredded coconut
1 Tbsp. cornstarch
6 Tbsp. lemon juice
3 Tbsp. sugar
3 Tbsp. orange juice
1/2 cup soft tofu, puréed
2 tsp. grated orange rind
1 tsp. poppy seeds (optional)
• In a large bowl, toss the fruit and coconut until well blended. Refrigerate.
• Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over low heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to cool thoroughly.
• Fold the puréed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.
• Pour the dressing over the fruit immediately before serving.
Makes 6 to 8 servings