Pineapple and Orange Salad with Toasted Coconut

Pineapple and Orange Salad with Toasted Coconut Recipe
Photo: Johnny Miller; Styling: Heather Chontos
Serve this all-purpose side with any of our casseroles. Assemble the night ­before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.

Yield:

Serves 8 (serving size: about 3/4 cup)
Total time: 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 140
Fat 1.9 g
Satfat 1.4 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 32.3 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 18 mg
Calcium 59 mg

Ingredients

2 cups orange sections (about 4 oranges)
1/2 cup pomegranate arils
4 sliced peeled kiwifruit
1 (4-pound) pineapple, peeled and cut into 1-inch cubes
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1/8 teaspoon ground red pepper
1/2 cup flaked sweetened coconut, toasted and divided

Preparation

1. Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

2. Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.

David Bonom,

Cooking Light

December 2012
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