Piña Colada Fruit Salad

Name: Piña Colada Fruit Salad
Yield: 6
Cuisine: American
Ingredients: 1 fresh pineapple, cut into small chunks; 3 medium-sized mangoes, diced; 4 bananas, sliced; 1 teaspoon lemon juice; 3 oranges, peeled whole; ¼ cup orange juice; ½ cup coconut milk; ¼ cup shredded dried coconut; Toasted walnuts, chopped; Candied pecans, chopped

CategoryDesserts, Kids in the Kitchen, Salads and DressingsCuisineAmericanDiets#gluten-free, #vegan

Classic tropical flavors make this a true crowd-pleaser. If fresh pineapple or mango is not available, consider substituting frozen versions. Even canned fruit packed in juice can be used; the result won’t have the same delicate fragrance, but can still be enjoyed.

Ingredients

1 fresh pineapple, cut into small chunks

3 medium-sized mangoes, diced

4 bananas, sliced

1 teaspoon lemon juice

3 oranges, peeled whole

¼ cup orange juice

½ cup coconut milk

¼ cup shredded dried coconut

Optional Toppings

Toasted walnuts, chopped

Candied pecans, chopped

Instructions

Place pineapple and mango in a large bowl. Add sliced bananas. Drizzle lemon juice over the bananas and toss all the fruit lightly.

Separate each peeled orange into two halves. Lay halves flat-side down and cut into thin slices. Remove any seeds, then add to the bowl.

In a small bowl, stir together the orange juice and coconut milk. Pour over fruit. Add shredded coconut and toss the salad gently. Serve chilled.

Note for optional toppings:
Toast the walnuts in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and transfer to a plate to cool. Coarsely chop the walnuts, and garnish your salad.

If using the candied pecans, chop coarsely and garnish.

Serves 6