Tropical Fruit Salad
|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|
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.