This fruit salad recipe is best if you use a tart apple variety like Braeburn to balance out the sweetness of the mandarins and pineapple. Coconut adds texture and an interesting contrast.
Drain the tinned mandarins and pineapple and discard the juice. Place in a mixing bowl and add the apples, papaya, coconut and lemon zest. Gently mix and serve. You can also chill for up to a day to serve later.