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Pineapple-Mango Salad

Photo: Oxmoor House
Prep time 15 mins
Stand time 10 mins
Yield 5 servings (serving size: about 1/2 cup)

Ingredients

  • 3/4 cup cubed fresh mango (about 1 medium)
  • 1 cup fresh pineapple chunks
  • 3/4 cup chopped red bell pepper (about 1 medium)
  • 1 medium orange
  • 2 tablespoons finely chopped jalapeño pepper (about 1 pepper)
  • 1 1/2 tablespoons sugar

Nutrition Information

  • calories 77
  • fat 0.2 g
  • satfat 0.1 g
  • protein 0.6 g
  • carbohydrate 19.2 g
  • fiber 2.0 g
  • cholesterol 0 mg
  • iron 0. mg
  • sodium 2 mg
  • calcium 17 mg

How to Make It

  1. Combine mango, pineapple, and red bell pepper in a medium bowl; set aside.

  2. Grate 1 teaspoon rind from orange; set aside. Peel orange, and cut out sections over a small bowl; squeeze membranes to extract juice. Reserve 2 tablespoons juice. Discard remaining juice and membranes. Add reserved orange rind and sections to mango mixture. Add jalapeño pepper, reserved orange juice, and sugar; toss gently. Let stand 10 minutes.

Oxmoor House Healthy Eating Collection