Pineapple and Mandarin Orange Appetizer with Curry Mayonnaise
|Fresh pineapple||1 Large|
|Canned mandarin orange segments||11 Ounce (1 Can)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated orange peel||3⁄4 Teaspoon|
|Curry powder||2 Teaspoon|
|Garlic clove||1 Small, minced or pressed|
Reserving one half of shell, peel and core pineapple and cut into chunks.
With a wooden pick, spear together a pineapple chunk and an orange segment; pile fruit kabobs into reserved pineapple shell.
Cover and chill for 2 hours or until next day.
Stir together mayonnaise, sour cream, orange peel, curry powder, and garlic until blended.
Cover and refrigerate until chilled or until next day.
To serve, place filled pineapple shell on a serving platter.
Offer curry dip with fruit.
Serving size: Complete recipe
Calories 2336 Calories from Fat 1016
% Daily Value*
Total Fat 114 g175%
Saturated Fat 21.6 g107.9%
Trans Fat 0 g
Cholesterol 138.4 mg46.1%
Sodium 643.9 mg26.8%
Total Carbohydrates 345 g115.1%
Dietary Fiber 36.7 g146.6%
Sugars 256.2 g
Protein 18 g36.7%
Vitamin A 52.9% Vitamin C 1986.8%
Calcium 51.4% Iron 56.5%
*Based on a 2000 Calorie diet