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Summer Fruit Ambrosia
Category	Plums
Measurements and ingredients:	Flesh of 1 large ripe honeydew melon, cut into 1-inch cubes, 4 ripe nectarines, rinsed, halved, pitted and sliced into thin crescents, 6 ripe plums, halved, pitted, and sliced. (assorted varieties), 1 pint fresh blueberries, stemmed, rinsed, and drained, Juice of 3 limes, ¼ cup honey, 1 cup unsweetened flaked coconut, 2 Tbsp. sugar, 2 Tbsp. finely minced crystallized ginger, and 2 tsp. minced lime zest.
Instructions:	1. Pile the melon, nectarines, plums, and blueberries in a large glass serving bowl. Whisk the lime juice and honey together in a small bowl, and pour over the fruit. Toss gently, cover, and refrigerate until serving time or for up to 2 hours. 2. Preheat oven to 300 degrees. 3. Spread the coconut out on a small baking sheet, and toast it in the oven until golden brown and crisp, 5 to 10 minutes. While it is still warm, toss the coconut with the sugar. Allow to cool briefly, then toss in the ginger and lime zest. When ready to serve, sprinkle the coconut topping over the fruit.
Submitted by:	Hay Day Country Market Cookbook

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