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Coquito Topped Fruit Salad
By Chef Tom Fraker

Coquito Topped Fruit Salad


1 package Coquitos (3 ounces)
3 whole Mangosteens freshly peeled and segmented
2 whole Organic Fuji Apples
2 whole Organic Valencia Oranges
1 cup Organic Red Seedless Grapes
1 cup Muscato Grapes
2 cups Organic Red Seedless Watermelons cut into chunks
1 cup Organic Cantaloupe cut into chunks


Place coquitos in a blender and chop them into small pieces.

If you don't have a blender, place the coquitos in a plastic resealable bag and break them up with a kitchen mallet or hammer.

Place the mangosteen segments in a large bowl.

Dice the apples and place them in the bowl.

Next, segment the oranges by peeling them and cutting out the meat between each membrane.

Add the segments to the bowl and squeeze the juice from the membranes over the apple.

Gently toss.

This will keep the apples from turning brown.

Add the rest of the ingredients, except the coquitos, to the bowl and gently toss.

Place the fruit in a shallow serving dish and sprinkle with the coquito pieces.