Pineapple and Orange Salad with Toasted Coconut

7 Reviews
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Photo: Johnny Miller; Styling: Heather Chontos
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 8 (serving size: about 3/4 cup)
David Bonom
December 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 140
  • Fat 1.9g
  • Satfat 1.4g
  • Monofat 0.1g
  • Polyfat 0.2g
  • Protein 1.9g
  • Carbohydrate 32.3g
  • Fiber 4.8g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 18mg
  • Calcium 59mg

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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