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Salad Tropical Recipe
|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|
Serving size: Complete recipe
Calories 3108 Calories from Fat 539
% Daily Value*
Total Fat 64 g99%
Saturated Fat 9.3 g46.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 184.5 mg7.7%
Total Carbohydrates 659 g219.8%
Dietary Fiber 94.3 g377.4%
Sugars 415.4 g
Protein 31 g62.4%
Vitamin A 305.3% Vitamin C 3142.5%
Calcium 82.6% Iron 60.9%
*Based on a 2000 Calorie diet
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.