Indonesian Fruit Salad
|Canned pineapple chunks||15 Ounce, drained (1 Can)|
|Brown sugar||2 Tablespoon|
|Apples||2 Cup (32 tbs), quartered and sliced|
|Lemon juice||2 Tablespoon|
|Pear||1 Large, quartered and sliced|
|Orange||1 , segmented|
|Raw sweet potato||1 Cup (16 tbs), pared and sliced|
|Cucumber||2 Cup (32 tbs), quartered and sliced|
|Ripe avocado||1 , peeled and cut into strips|
Pour drained pineapple juice into a small pan; add sugar and lemon juice.
Heat until sugar is dissolved.
Sprinkle lemon juice over apples and avocados to keep slices from turning brown.
Place fruits and vegetables in a large salad bowl.
Pour cooled pineapple sauce over salad ingredients and toss carefully.
Cover the salad bowl with plastic wrap and chill salad until serving time.