1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)
1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)
1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise
1/2 cup seedless green grapes, halved
1/2 cup seedless red grapes, halved
1/4 cup sweetened shredded or flaked coconut, toasted
Fresh mint sprigs

Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.)

Papaya-Mint Sauce:
1 large papaya, peeled, seeded, coarsely chopped (about 1 1/2 cups)
3 tablespoons fresh lime juice
3 tablespoons fructose sugar
1 1/2 tablespoons coarsely chopped fresh mint

Puree all ingredients in processor until smooth. Transfer to bowl. Cover and refrigerate until ready to use. (Can be prepared 1 day ahead. Keep refrigerated.)

To Serve: Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

Lychee-Orange Salad

1 head of Boston or bibb lettuce, torn into bite-sized pieces
1/2 cup fresh or canned lychees
1 orange, peeled and cut into 1″ pieces
1 Tbsp Lychee Vinegar
2 thin slices of red onion, separated into rings
2 Tbsp reduced-fat chicken broth
1 Tbsp orange juice
1 tsp olive oil

In a large bowl, combine the lettuce, oranges, lychees and onions. In a small bowl, whisk the broth, vinegar, juice and oil. Pour the dressing over the lettuce mixture, then toss gently until all ingredients are coated with dressing. Servings: 4

Fruit and Spinach Salad
1 large red delicious apple, cored & chopped
1 pkg. (10 oz.) washed fresh spinach, torn in bite-size pieces
4 green onions, sliced
1 med. pear, cored & chopped