Rio Spa Fruit Salad

3/4 cup dates, plumped with hot water -- drain, chop fine
6 ribs celery, chopped fine
3 red apples, cored, fine chopped
4 tablespoons plain yogurt
1/4 teaspoon fresh grated nutmeg
1 pinch salt
5 teaspoons finely grated toasted coconut
3/4 cup dried apricots, plumped with hot water -- drain, chop fine

Combine the apricots, dates, celery and apples in a large bowl. Add the yogurt, salt and nutmeg, mixing thoroughly so that the salad is coated completely. Garnish with the toasted coconut and serve immediately.

Serves 4.