3 tablespoons shredded sweetened coconut (optional)

3 tablespoons honey

3 tablespoons fresh lemon juice

1 tablespoon dark rum or orange juice

1/4 teaspoon grated lemon peel

1 ripe cantaloupe or honeydew melon

2 ripe bananas, cut diagonally into 1/4-inch slices

1 cup fresh raspberries or sliced strawberries

1 cup fresh blueberries

Preheat oven to 350oF. Spread coconut in a single layer on a baking sheet. Bake until lightly toasted, stirring occasionally, about 5 minutes. Cool completely; set aside.

In a large bowl, combine the honey, lemon juice, rum, and lemon peel; mix well.

Using a melon baller, scoop melon flesh into balls. Add melon balls, bananas, raspberries, and blueberries to the honey mixture; gently toss until combined. Cover bowl with plastic wrap; refrigerate for 1 to 2 hours, stirring occasionally.

Spoon the fruit salad into individual serving bowls. Sprinkle each salad with 1-1/2 teaspoons of toasted coconut and serve.