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.

Recipe by Southern Living July 2002

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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