Tanzanian Fruit Salad

Prepare all fruit by washing thoroughly under running water, then pat dry with a clean cloth to remove excess moisture.

Cut the pineapple into 1/2 inch cubes, discarding the core and skin, until you have 4 cups of prepared fruit.

Peel the 2 medium oranges and carefully divide them into segments, removing any white pith and excess membrane.

Peel the 2 medium mangoes and dice the flesh into uniform 1/2 inch pieces, working carefully around the large pit.

Slice the 2 bananas into 1/2 inch thick rounds, cutting just before assembly to prevent browning.

Combine the pineapple cubes, orange segments, diced mangoes, and banana slices in a large mixing bowl.

Drizzle the 2 tablespoons of lime juice over the fruit mixture and sprinkle the 2 tablespoons of dark brown sugar evenly across the top.

Gently fold the fruit together using a spatula or large spoon, taking care not to crush the delicate pieces, until the lime juice and sugar are well distributed.

Top the salad with 1 cup of shredded unsweetened coconut, folding it in gently to combine, or reserve some to sprinkle on top just before serving for better texture.

Divide the fruit salad evenly among 4 serving bowls or plates and serve immediately while the fruit is fresh and the bananas remain firm.