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Tropical Fruit Salad

Yield Makes 6 to 8 servings
Balance your brunch menu with a refreshing and colorful fruit salad of papaya, pineapple, oranges, and kiwifruit. This one is sweetened with honey and topped with coconut, so it's practically dessert.


  • 2 (20-ounce) cans cored pineapple, undrained
  • 3 tablespoons honey
  • 1/2 cup fresh lime juice
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lime rind
  • 6 medium oranges, peeled and sliced
  • 4 kiwifruits, peeled, halved, and sliced
  • 2 papayas, peeled and cubed*
  • Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves

How to Make It

  1. Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.

  2. Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.

  3. *2 mangoes, peeled and cubed, may be substituted.