HAWAIIAN FRUIT SALAD RECIPE: HOW TO MAKE IT
A simple dressing made with flavored yogurt coats this refreshing combination of fresh and canned fruit. It looks spectacular when presented in a pineapple boat and sprinkled with toasted coconut.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.
Nutrition Facts : Calories 203 calories, FatContent 5g fat (4g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 55mg sodium, CarbohydrateContent 38g carbohydrate (34g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
TROPICAL FRUIT PARFAIT RECIPE | MARTHA STEWART
Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a small jar, layer fruit with yogurt. Top with toasted sliced almonds.
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