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Salad Tropical

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Ingredients
  Pineapple 1 Large
  Ripe pear 1 Large
  Papaya 1 Large (Otherwise Use Medium Sized)
  Ripe avocado 1 Large
  Canned litchi 1 1⁄4 Pound, drained (About 1 Pound 4 Ounce)
  Lemon juice 2 Tablespoon
  Tangerines/One 11 ounce can mandarin oranges, drained 2 Large
  Oranges 2 Large
  Lettuce leaves 3
Directions

Slice top, with leaves intact, from pineapple and save.
Peel the fruit, cut in thick crosswise slices (do not core), and restack slices, finishing with the decorative top and leaves.
Set pineapple on a serving tray.
Arrange the following fruit around the pineapple in such a way as to retain the identity of each fruit: the un-peeled pear, cored and cut in wedges; the peeled and seeded papaya, cut in wide crosswise slices; the peeled and seeded avocado, cut in lengthwise slices; and the litchis.
Brush pear and avocado with lemon juice.
Peel and section the tangerines, removing all white material, and group the pieces on the fruit platter (or use mandarins).
Also peel the oranges with a knife, cut in crosswise slices, and place on the tray.
Garnish with lettuce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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