Pineapple and Orange Salad with Toasted Coconut
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.
How to Make It
Step 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.
Step 2
Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.
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noelle71's Review
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jessicassims's Review
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ctbookhout's Review
Love it! If making the night before, I recommend waiting to add the pomegranate arils until just before serving.
mckaplan's Review
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08rose's Review
Outstanding salad - and don't omit the cayenne! That little bit of heat finishes this salad off so nicely! I've made it 3 or 4 times already - twice for holidays. You can make it the night before and refrigerate it. I've made it with canned pineapple when I couldn't find fresh - not quite as outstanding, but it still works.
4 1/2 stars