This Southern classic is a refreshing dessert or snack that provides plenty of vitamin C.

• 1/2 cup slivered almonds
• 1/2 cup unsweetened shredded coconut
• 1 small pineapple, cubed (about 3 cups)
• 5 oranges, segmented
• 2 red apples, cored and diced
• 1 banana, halved lengthwise, peeled and sliced crosswise
• 2 tablespoons cream sherry
• Fresh mint leaves for garnish

Preheat the oven to 325 F. Spread the almonds on a baking sheet. Bake, stirring a few times until golden and fragrant, about 5-10 minutes. Transfer the almonds right away to a plate to cool. Add the coconut to the baking sheet. Bake, stirring often, until lightly browned, about 5-10 minutes. Transfer the coconut right away to a plate to cool.

In a large bowl, combine the pineapple, oranges, apples, banana and sherry. Toss gently to mix well. Divide the fruit mixture evenly among 8 bowls. Sprinkle each with the toasted almonds and coconut. Garnish with mint. Serve right away.