Exotic Fruit Salad With Coconut And Lime Cream Food
COCONUT TROPICAL FRUIT SALAD
Steps:
- In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.
Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
EXOTIC FRUIT SALAD WITH COCONUT AND LIME CREAM
Make and share this Exotic Fruit Salad With Coconut and Lime Cream recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the fruit in a large bowl and set aside.
- Mix the ingredients for the cream. Arrange the fruit on four plates and serve with the cream on the side and some lime wedges and whole physalis, if you like.
Nutrition Facts : Calories 764.4, Fat 38.9, SaturatedFat 25.8, Cholesterol 104.8, Sodium 81.9, Carbohydrate 108.8, Fiber 12.4, Sugar 81.2, Protein 6.4
EXOTIC FRUIT SALAD
Provided by Food Network
Time 1h20m
Number Of Ingredients 4
Steps:
- Center a pile of diced pineapple in the middle of a dessert plate; wreath the pineapple with slices of banana and spoon some exotic lime syrup over the top. Garnish with toasted coconut and fresh mint.
CARIBBEAN FRUIT SALAD WITH COCONUT CREAM DRESSING
I love the colors of this refreshing salad; and the tropical touch from the dressing makes it extra special.
Provided by Geema
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange fruit attractively on individual salad plates.
- Mix together the sour cream, coconut and lime juice.
- Spoon into the center of the fruit and serve immediately.
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- Cut each finger lime in half, gently squeeze pearls into a small bowl and reserve rinds. Pick out seeds and place in a small saucepan with 400ml water and rinds (reserve pearls for later). Grate apple – skin, core and all – into pan. Bring to the boil, reduce heat to low and simmer, prodding lime skins under the surface occasionally, to infuse and to extract pectin (30 minutes). Pass mixture through a fine sieve into a clean saucepan, pushing with the back of a spoon to extract juice (discard solids). Add sugar to juice, return pan to heat and bring to the boil, stirring to dissolve sugar. Boil rapidly until liquid is reduced by half (12-15 minutes). Cool to room temperature.
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