Tropical Fruit Salad with Fresh Mint Dressing Recipe
Ingredients
| Pineapple | 1 Medium | |
| Kiwi | 1 | |
| Banana-1 large, peeled and cut into 1/2 inch chunks | ||
| Peaches | 2 Medium, peeled | |
| Strawberries | 1 Cup (16 tbs), halved | |
| Slivered almonds | 3 Tablespoon, toasted | |
| Sugar | 1 Cup (16 tbs) (For Fresh Mint Dressing) | |
| Water | 1/3 Cup (16 tbs) (For Fresh Mint Dressing) | |
| Fresh mint leaves-1/2 cup, loosely packed | ||
Directions
MAKING
1) Cut pineapple in half lengthwise and scoop out pulp, leaving shells 1/4 to 1/2 inch thick. Keep aside.
2) Cut bite size pieces of pineapple and discard core.
3) In a large bowl, mix pineapple chunks, kiwi, banana, peaches, and strawberries and toss gently.
4) Pour the mixture into pineapple shells. Sprinkle with toasted almonds.
5) To fresh mint dressing - In a small saucepan, mix sugar and water and bring to a boil. Stirring frequently. Turn off heat.
6) In an electric blender container finely chop sugar mixture and mint leaves.
7) Chill the mixture for 2 to 3 hours.
SERVING
Serve salad with Fresh Mint Dressing.
1) Cut pineapple in half lengthwise and scoop out pulp, leaving shells 1/4 to 1/2 inch thick. Keep aside.
2) Cut bite size pieces of pineapple and discard core.
3) In a large bowl, mix pineapple chunks, kiwi, banana, peaches, and strawberries and toss gently.
4) Pour the mixture into pineapple shells. Sprinkle with toasted almonds.
5) To fresh mint dressing - In a small saucepan, mix sugar and water and bring to a boil. Stirring frequently. Turn off heat.
6) In an electric blender container finely chop sugar mixture and mint leaves.
7) Chill the mixture for 2 to 3 hours.
SERVING
Serve salad with Fresh Mint Dressing.
Chef
