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
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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5/5 (2)Total Time 1 hr 35 minsCategory DessertCalories 337 per serving
- In a medium saucepan combine sugar and water. Bring to a boil, keep stirring until sugar has dissolved- about 5-7 minutes. Let it cool.
- Combine all fruits in a large bowl. When ready to serve, mix the fruit pulps and lime and lemon juice. Add simple syrup as needed. Pour over the fruit salad. Adjust with more water and/or simple syrup. Refrigerate until ready to use.
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4.8/5 (13)Total Time 35 minsCategory SaladCalories 155 per serving
- In a large bowl, add watermelon, dragon fruit, papaya, mango, pineapple, kiwi, and banana. If using red fleshed-dragon fruit, wait to add on top after mixing to prevent staining the other pieces.
- Drizzle the dressing mixture over the fruit. Gently toss to combine. Cover and refrigerate if not serving immediately.
- Optional: Heat a small pan over medium heat. Add the coconut, shake and toast until lightly browned, about 2 to 4 minutes. Immediately transfer to a bowl to cool.
TROPICAL FRUIT SALAD - CAROLINE'S COOKING
From carolinescooking.com
5/5 (2)Total Time 15 minsCategory Breakfast, Brunch, Side DishCalories 206 per serving
- 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.
- Peel and slice the banana and add to the other fruit. Pour over the passion fruit dressing, mix gently and serve.
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