Pineapple Papaya Salad with Dried Apricots and Coconut

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut

Slice off both ends of the pineapple, then cut the pineapple in half crosswise.  Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board.  Peel the other half.  Cut each half into lengthwise quarters and slice off and discard the tough core portion.  Cut the quartered pineapple into small, uniform chunks.  Place the pineapple in a large mixing bowl.

Cut the papaya in half lengthwise and scrape out the seeds.  Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks.  Add the papaya to the pineapple in the bowl.

Peel the bananas and chop them into small uniform pieces.  Core the apple and chop it into bite-size pieces.  Toss the bananas and apple with the pineapple and papaya.  Add the apricots, orange juice, and lime juice to the bowl and toss.  Transfer to a pretty serving bowl.

Place the coconut in a dry, heavy-bottomed skillet over medium heat.  Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color.  Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.