- 1 (11 ounce) can lychee
- 2 teaspoons lime juice
- 2 cups cut-up fresh pineapple
- 1 orange, pared and sectioned
- Drain lychee, reserving 1/2 cup syrup.
- Mix reserved syrup and lime juice.
- Cut litchis into halves; toss with pineapple and orange sections.
- Pour syrup mixture over fruit; cover and refrigerate.