Caribbean Fruit Salad

2 cups quartered strawberries

1 medium banana, sliced diagonally

1 medium mango, cubed

2 kiwi, peeled and cut into wedges

1 tsp. grated orange zest

Juice of 1 medium orange (about 1/3 cup)

1 tsp. grated lemon zest

1 T. fresh lemon juice

1/2 T. sugar

Heat a large nonstick skillet over medium-high heat.  Lightly brown the coconut for 1 to 2 minutes, stirring constantly.  Remove from the heat.  Arrange the strawberries, banana, mango, and kiwi on a platter.  In a small bowl, whisk together the remaining ingredients.  Pour over the fruit.