Grilled Fruit Salad with Poppyseed Dressing
1/2 Cup Coconut, toasted
1 Del Monte Gold Pineapple, medium size peeled, cored and cut into 8 slices
1 Mango, small, cut into 2 slices
2 Nectarines, cut in half, pits removed
2 Peaches, cut in half, pits removed
1/2 Cup KRAFT Special Collection Creamy Poppyseed Dressing
Preheat grill to medium-high heat. Toast coconut on piece of aluminum foil with sides folded up for about 10 minutes or until golden, stirring occasionally. Place fruit on greased grill. Grill 6 minutes or until lightly browned on both sides, turning over after 3 minutes. Let fruit cool. Remove skin from mangoes, peaches and nectarines; cut into 1/2 inch cubes. Core pineapple slices; cut into 1/2 inch cubes. Toss fruit with toasted coconut and dressing. Serve!