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; Candied pecans

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

Candied pecans

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.

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 place on a plate to stop cooking. Coarsely chop and garnish your salad.

If using the candied pecans, chop coarsely and garnish.

Serves 6