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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Tropical Fruit Salad

Like appetizers, dessert is a recent addition to the traditional West African table. Often ripe fruit--or a combination like this--serves as dessert.

Cooking Light APRIL 2003

  • Yield: 8 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 30%
  • Fat: 6.3g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 34.8g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 12mg
  • Calcium: 40mg
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Tropical Fruit Salad recipe

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