Caribbean Fruit Salad

ORANGE DRESSING:
3 ounces cream cheese, softened
2 tablespoons mild picante sauce
1 tablespoon orange juice concentrate, thawed
1 tablespoon honey
1 dash cinnamon

SALAD:
1 ripe papaya, cubed
1 ripe mango, cubed
2 bananas, sliced diagonally
1/3 cup chopped dates
1/4 cup toasted coconut

To toast coconut, spread on cookie sheet; bake at 375�F for about 5 minutes or until golden brown, stirring frequently.

In small bowl combine all dressing ingredients and beat until smooth. Arrange fruit on 4 salad plates. Spoon dressing over fruit and sprinkle with toasted coconut.

Serves 4.