Ingredients:
3 fresh pineapple slices (unpeeled), cut in 8 wedges
2 kiwi fruit, peeled & sliced
2 medium oranges, unpeeled, sliced, halved
1 papaya, peeled, seeded, cut in wedges
1 star fruit, sliced 1/2 pound red grapes, broken into small clusters
1 banana, peeled, sliced
2 Tablespoons fresh lime juice
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup coconut

Cooking Instructions:
1. On large serving platter, arrange pineapple, kiwi fruit, oranges, papaya, star fruit and grapes. 
2. Toss banana slices with lime juice. Drain, reserving lime juice. Arrange bananas over
fruit on platter.
3. In a small bowl, combine reserved lime juice and pineapple juice concentrate; blend well.
Drizzle over fruit. Sprinkle with coconut.

Ingredients:
8 large Sweet potatoes or yams; peeled and cut into 2-inch chunks
2 cups Pineapple chunks
1 cup Banana; sliced
2 cups Hearts of palm; cut into 2-inch chunks
2 cups Tempeh; cut into 1-inch chunks
2 cups Dried lentils 3 cups Vegetable stock
1/2 cup Honey or other natural sweetener
2/3 cup Prepared spicy mustard
1/2 cup Cider vinegar

Cooking Instructions:
Preheat oven to 250 degrees F. Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and bake, covered, for 2 hours. Stir occasionally and serve hot.

Additional Comments:
For a sweeter taste, use apple juice to replace 1/2 of the vegetable stock.