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Pineapple and Orange Salad with Toasted Coconut

Photo: Johnny Miller; Styling: Heather Chontos
Hands-on time 23 mins
Total time 23 mins
Yield Serves 8 (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.