Tropical Fruit Salad

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8

Ingredients

Dressing

  • 1/4 cup chopped toasted almonds
  • 1/3 cup orange juice
  • 2 tablespoons vegetable oil
  • 3 tablespoons packed brown sugar
  • 2 tablespoons light rum or orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

Salad

  • 3 bananas, sliced
  • 2 avocados, pitted, peeled and sliced
  • 2 kiwifruit, peeled, sliced
  • 1 mango, cut lengthwise in half, seed removed and cut up
  • 1 papaya, peeled, seeded and sliced
  • 1/4 cup flaked coconut, toasted, if desired

Steps

  • 1
    In tightly covered container, shake dressing ingredients. Refrigerate at least 1 hour.
  • 2
    In large bowl, mix salad ingredients except coconut. Sprinkle with coconut. Serve with dressing.

  • Avocados are loaded with vitamin B6, a nutrient necessary for proper nerve and immune function.
  • To toast coconut, spread evenly in an ungreased shallow pan and bake in a 350°F oven for 5 to 7 minutes, stirring occasionally, until golden brown.
  • To toast nuts, spread in an ungreased shallow pan and bake in a 350°F oven about 10 minutes, stirring occasionally, until golden brown.
  • Serve this salad with flair! Spoon individual portions into coconut shells or hollowed-out pineapple shells that have been cut into fourths.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
90mg
4%
Potassium
590mg
17%
Total Carbohydrate
32g
11%
Dietary Fiber
6g
23%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
100%
100%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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