Key West Fruit Salad Food

KEY WEST FRUIT SALAD

Steps:

• In 1 1/2-quart saucepan, heat sugar and water to boiling; reduce heat. Simmer uncovered about 2 minutes, stirring constantly, until sugar is dissolved; remove from heat. Stir in lime juice and tequila.
• Let lime dressing stand until room temperature. Cover and refrigerate about 2 hours or until cool.
• Stir lime peel into dressing. In very large bowl, carefully toss fruit and dressing. Serve immediately.

KEY WEST FRUIT SALAD

Steps:

• heat sugar and water to boiling, reduce heat, simmer uncovered abot 2 minutes,stirring constantly until sugar is dissolved.
• remove from heat, stir in lime juice.
• let stand at room temp, cover and chill 2 hours.
• stir lime peel into sauce, careully toss fruit and sauce, serve immediately.

MORNING MANGO FRUIT SALAD WITH KEY LIME YOGURT

Steps:

• In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside.
• In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside.
• Divide mixed fruit into chilled bowls. Spoon over yogurt mixture and garnish with fresh raspberries.

GRAPEFRUIT AMBROSIA

Steps:

• Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve grapefruit segments crosswise, then transfer to a bowl. Stir in coconut, Campari, sugar, and a pinch of salt and chill 15 minutes.
• Just before serving, stir in nuts.

RICK'S KEY WEST PINK COLESLAW DRESSING

Steps:

• Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

KEY WEST TROPICAL SALAD

Steps:

• In large bowl combine lettuce pieces, shredded carrot and fruits. Refrigerate until chilled.
• In a medium bowl, mix dressing ingredients and refrigerate.
• Before serving, add the croutons sprinkled with the ground cinnamon into the salad.
• Add cashews pieces and serve with the dressing.