1/2 cup slivered toasted almonds
1/2 cup unsweetened toasted flaked coconut
1 small can or you can cut up fresh pineapple diced
5 fresh tangerine oranges hollowed out with a spoon
2 red apples, cored and finely diced
1 banana, halved lengthwise, peeled and sliced and chopped into small pieces
tangerine pieces from scooped out shells
2 tablespoons cream sherry
Fresh mint leaves for garnish
With a sharp knife make tangerine cups by cutting open ended triangles back and forth around just the top ( about an inch down from the top of the core) of the tangerine to make like a jig jag hat. In a bowl using a teaspoon, scrape all the tangerine out of each fruit. Pick through the piece without skin and save for filling. This is you bowl.
In another large bowl, combine the pineapple, orange pieces, apples, banana and sherry. Toss gently to mix well. Divide the fruit mixture evenly among individual tangerine bowls. Sprinkle evenly with the toasted almonds and coconut and garnish with the mint and you then can top it with the cut out top of the orange. Note for toasting coconut and almonds: Toast coconut and almonds in the microwave on a paper plate, starting out with a minute and checking every 20 seconds for further cooking.