Tropical Fruit Salad

Tropical Fruit Salad Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Like appetizers, dessert is a recent addition to the traditional West African table. Often ripe fruit--or a combination like this--serves as dessert.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 30 %
Fat 6.3 g
Satfat 5.4 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 34.8 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 12 mg
Calcium 40 mg

Ingredients

4 cups (1/2-inch) cubed fresh pineapple
2 cups diced peeled ripe mango (about 2 medium)
1 1/2 cups (1/2-inch) sliced banana (about 2 medium)
3/4 cup orange sections (about 2 medium)
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 cup shredded unsweetened coconut, toasted

Preparation

Combine first 6 ingredients in a medium bowl, tossing gently to combine. Cover and chill 1 hour. Sprinkle with coconut.

Note:

April 2003
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