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Fruit Stuffed Pineapple Shells

Salad.Carnival's picture
  Pineapple 1 Small
  Papaya 1 Large
  Orange 1
  Chopped dates 1⁄4 Cup (4 tbs)
  Unflavored yogurt 3⁄4 Cup (12 tbs)
  Honey 1 Tablespoon
  Chopped fresh mint/1 1/2 teaspoons dry mint 1 Tablespoon
  Bananas 2
  Chopped macadamia nuts 1⁄4 Cup (4 tbs)
  Shredded coconut 1⁄4 Cup (4 tbs)

Cut pineapple in half lengthwise through crown.
Cut out fruit from each half leaving a 1/4-inch-thick shell.
Cut away and discard core; cut fruit into bite-size chunks.
Cut papaya in half, peel, and scoop out seeds, reserving 1 tablespoon seeds for dressing, if desired.
Cut pulp into bite-size pieces.
Remove peel and white membrane from orange; lift out sections.
In a bowl, mix together pineapple, papaya, orange, and dates.
Cover and chill up to 4 hours.
Mash papaya seeds, if used, and mix with yogurt, honey, and mint; cover and chill.
To serve, slice bananas; mix with other fruit.
Spoon fruit into pineapple shells, then sprinkle with macadamia nuts and coconut.
Pass yogurt dressing to spoon over individual servings

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1502 Calories from Fat 313

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 22 mg7.3%

Sodium 122.4 mg5.1%

Total Carbohydrates 305 g101.5%

Dietary Fiber 43 g171.8%

Sugars 209.9 g

Protein 23 g45.5%

Vitamin A 205.4% Vitamin C 1527.7%

Calcium 64.6% Iron 36%

*Based on a 2000 Calorie diet

Fruit Stuffed Pineapple Shells Recipe