Piña Colada Fruit Salad

pina colada fruit salad recipe
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

Instructions

1

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

2

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.

3

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

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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

Directions

1

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

2

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.

3

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

Piña Colada Fruit Salad