Pineapple Grapefruit Salad Food

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

GRAPEFRUIT SALAD WITH PINEAPPLE BALSAMIC DRESSING

Steps:

• Cut the pomegranate in quarters and take out seeds while submerging in water.
• Cut off the peel of grapefruits with a knife and cut into sections. Use a bowl to collect juice while cutting.
• Place mizuna or arugula on salad plates and add grapefruit sections. Sprinkle pomegranate seeds.
• In a blender or food processor, place the collected grapefruit juice, pineapple chunks, vinegar, olive oil and salt and blend to make a dressing.
• Infuse love into food and serve with dressing.

THAI GRAPEFRUIT SALAD

Steps:

• Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
• Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turn pink and plump and firm to the touch. Drain and set aside to cool.
• Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Place coconut in a small bowl to cool and set aside.
• Prepare your grapefruit, removing as much of the white peel as possible from the fruit. Break into bite-sized pieces, 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
• Add to the bowl the cucumber, red pepper, shallots, basil, cilantro, and fresh chili, if using.
• To put the salad together, add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut and cashews, reserving a little for garnishing, then toss again.
• Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. Your salad is now ready to serve, or, if desired, prepare individual plates with a bed of greens and then top with generous portions of the pomelo salad. Sprinkle with reserved coconut and cashews.

LIME GRAPEFRUIT PINEAPPLE SALAD

Steps:

• Spray 9x9-inch glass baking dish or 1-1/2 quart mold with non-stick cooking spray.
• Pour reserved fruit juices in measuring cup to make 2/3 cups, adding water if needed to get the correct amount.
• In pan, add sugar and gelatine, stirring to mix.
• Add the 2/3 cup of fruit juice.
• Stir and heat until sugar and gelatin dissolve.
• Remove from heat.
• Whisk in mayonnaise until well-blended.
• Add drained fruit and nuts.
• Pour into prepared dish or mold.
• Chill several hours or overnight until firmly set.
• Cut into nine squares.
• Serve on a bed of lettuce, topping each serving with a little mayonnaise.
• Sprinkle cheese on top.

ANN'S FANTASTIC FRUIT SALAD

Steps:

• Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

PINEAPPLE-CITRUS SALAD WITH COCONUT

Steps:

• Segment 1 grapefruit and 2 oranges; reserve the juices. Toss the segments with 1 cup pineapple chunks, 1/4 cup mint leaves, 1 tablespoon agave and 1 teaspoon grated peeled ginger. In another bowl, beat 1 cup cottage cheese with the reserved citrus juice until creamy. Serve the cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

PINEAPPLE GREYHOUND

Steps:

• Fill a large tumbler with ice cubes up to the rim. Add the vodka, pineapple juice and grapefruit juice and stir to combine. Garnish with the grapefruit slices.
• Easy Peasy, Enjoy!

PINEAPPLE & PINK GRAPEFRUIT WITH MINT SUGAR

Steps:

• Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
• Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.

FRUITY APPLE SALAD

Steps:

• In a serving bowl, combine the apples, grapes, pineapple, blueberries and oranges. In a small bowl, combine the sugar, lemon juice and water; stir until sugar is dissolved. Pour over fruit and toss gently. Serve with a slotted spoon.