Passionately Pink Tropical Fruit Salad Food
TROPICAL FRUIT SALAD
One mouthful of this exotic fruit salad recipe with mint sugar and you can almost feel the sunshine! Refreshing, zingy and perfect for a hot summer day.
Provided by Jamie Oliver
Categories Desserts Fruit Australia day
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Trim the outside skin off the pineapple and cut out the hard core that runs down its centre. Lay it on a chopping board and cut it into chunks with a sharp knife. Place in a bowl.
- Cut the flesh of the mango off the stone and scoop out the flesh from the skin with a spoon. Place into the bowl with the pineapple. Cut the papaya in half and scoop out the black seeds inside. Scoop the fruit out of the skin in the same way as with the mango. Place into the bowl.
- Top and tail the kiwi fruit, then, sitting it on one of its flat ends, trim the furry skin off with a sharp knife. Slice the kiwi and place into the bowl. Squeeze the lime juice over your fruit.
- Take four plates and divide the fruit between them. Pick the mint leaves and pound most of them with the sugar in a pestle and mortar or a flavour shaker. Spoon a little yoghurt over the top of each plate and sprinkle over the mint sugar and the rest of the mint leaves and serve.
Nutrition Facts : Calories 157 calories, Fat 2.6 g fat, SaturatedFat 1.4 g saturated fat, Protein 4 g protein, Carbohydrate 30.9 g carbohydrate, Sugar 20.7 g sugar, Sodium 0.13 g salt, Fiber 3.6 g fibre
TROPICAL FRUIT SALAD
Add some sunshine to your day with this flavorful Tropical Fruit Salad. This dish is full of sweet tropical fruit like chunks of mango, pineapple & papaya.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 8 servings, about 2/3 cup each.
Number Of Ingredients 9
Steps:
- Combine fruit in large bowl.
- Mix remaining ingredients until well blended. Add to fruit mixture; toss to coat. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.629 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
TROPICAL FRUIT SALAD
You don't need a long list of ingredients to toss together this refreshing medley. A wonderful dressing made with pineapple yogurt coats the appealing assortment of fresh and canned fruit. -Nancy Stinson, Texarkana, Texas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 23mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
TROPICAL SALAD WITH PINEAPPLE AND TOMATOES
I found this tasty summer salad in "Brasilianish kochen" from Moema Parente Augel. Original titel: Salada de Alface Tropical. Adapted recipe for ZWT7
Provided by Artandkitchen
Categories Pineapple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
- In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
- Stir dressing well just before using, and spoon over salads.
- Top with peanuts and serve.
- Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.
Nutrition Facts : Calories 310.6, Fat 22.9, SaturatedFat 3.2, Cholesterol 0.6, Sodium 44.7, Carbohydrate 22.8, Fiber 4.5, Sugar 15, Protein 8.2
PASSIONATELY PINK TROPICAL FRUIT SALAD
A mixture of fruits I found at the summer market with a creamy sweet dressing that is perfectly pink. I started realizing that not everyone might have access to these wonderful fruits, or they just may not be in season everywhere. If you can't get passion fruit, try subbing kiwi fruit or green seedless grapes in its place, just something gently tart. Carambola is sweet and for subbing I might recommend something like a cup of honeydew melon chunks. The rest are pretty common, but if not, just sub whatever you have. TNT
Provided by PalatablePastime
Categories Mango
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix fruits and marshmallows together in a large bowl.
- Whisk together sour cream and powdered sugar with 1/4 cup of the reserved cherry syrup; discard the rest.
- Gently fold sweetened sour cream dressing into fruit.
- Cover and chill for several hours before serving (shows as cooking time).
Nutrition Facts : Calories 325, Fat 9.9, SaturatedFat 6.3, Cholesterol 16.9, Sodium 43.3, Carbohydrate 60.8, Fiber 5.1, Sugar 50.1, Protein 2.6
TROPICAL ISLAND FRUIT SALAD
A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.
Provided by Devin
Categories Salad Fruit Salad Recipes
Time 30m
Yield 14
Number Of Ingredients 4
Steps:
- Toss pineapple, mangos, papayas, and bananas together in a large bowl.
Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g
QUICK & EASY PINK FRUIT SALAD
Make and share this Quick & Easy Pink Fruit Salad recipe from Food.com.
Provided by megjo77
Categories Dessert
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a large mixing bowl, stir milk and cool whip by hand gently. Lightly fold in pie filling and pineapple. Refrigerate for at least 2 hours before serving.
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- Wash and dry your strawberries and blueberries well. You want them fully dry, which will help them retain their texture in the salad.
- In a small saucepan, add the honey. Zest your lime into the honey and turn the heat on medium low. Juice the lime into the honey, and add the cinnamon. Heat just until the honey is thinned enough to incorporate the lime juice and cinnamon. Turn off the heat and let cool while you prepare your fruit.
- Peel your mangoes and slice them into good size chunks. Do the same for your pineapple. This will be about a quarter of a large or half of a smaller pineapple. Hull your strawberries and cut them into quarters lengthwise. Peel and slice your banana, and add all your ingredients into a bowl.
- Add the cooled honey and lime mixture and toss gently to coat. Serve immediately, or refrigerate for up to four hours before serving.
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- Mix all ingredients for the dressing and pour over the fruits. Toss to combine and garnish with lime zest and/or mint leaves.
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- Remove seeds and skin from cantaloupe and papaya. Remove the core and skin from the pineapple, taking out any spiney "eyes". Cut half the mango from the stone and peel. Peel the orange, removing any white pith left on the flesh. (Leave the banana for later to avoid it browning).
- Cut all of the fruit into roughly even, bite-sized pieces. If you have any tougher-looking edges on any of the fruit, where you might not have peeled them quite enough, then remove these as they won't be as sweet or tasty.
- Put the passion fruit, lime juice and honey in a small jar, cover with lid and shake them together to mix and break up the passion fruit pulp. Open and stir in any honey that didn't dissolve.
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- Cut all the fresh fruit (watermelon, pineapple, mango, dragon fruit) into cubes of approximately the same size and toss in a medium bowl.
- Cut the passionfruit in half and scoop out the juicy seeds with a spoon. Add on top of the yogurt.
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