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Fruit Stuffed Pineapple Shells Recipe
|Chopped dates||1⁄4 Cup (4 tbs)|
|Unflavored yogurt||3⁄4 Cup (12 tbs)|
|Chopped fresh mint/1 1/2 teaspoons dry mint||1 Tablespoon|
|Chopped macadamia nuts||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
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 mg
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
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