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Tropical Fruit Salad

Ingredients
  Pineapple juice 2 Cup (32 tbs)
  Firmly packed light brown sugar 30 Milliliter (2 Tablespoon)
  Grenadine/2 teaspoons each orange juice and cranberry juice 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Ground ginger 1⁄4 Teaspoon
  Mango 1 3⁄4 Pound, peeled, pitted, and sliced 1/2 inch thick (1 Large Sized)
  Pineapple 3 Cup (48 tbs), peeled, quartered, cored, and sliced 3/4 inch thick (1 Medium Sized)
  Bananas 1 1⁄2 Cup (24 tbs), peeled and sliced 3/4 inch thick (4 Medium Sized)
  Strawberries 1 Pint, hulled and halved
Directions

ln a large bowl, combine the pineapple juice, sugar, grenadine, and ginger.
Add the mango, pineapple, bananas, and strawberries and toss gently to coat.
Cover and refrigerate for at least 2 or up to 24 hours.
If desired, garnish each serving with the mint.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Interest: 
Healthy

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