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Tropical Fruit Salad with Passion Fruit Cream Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Lime juice||1 Tablespoon|
|For passion fruit cream|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 1891 Calories from Fat 555
% Daily Value*
Total Fat 63 g97.4%
Saturated Fat 37.4 g187.1%
Trans Fat 0 g
Cholesterol 219.2 mg
Sodium 180 mg7.5%
Total Carbohydrates 343 g114.3%
Dietary Fiber 51.1 g204.5%
Sugars 267.5 g
Protein 16 g31.8%
Vitamin A 268% Vitamin C 883.2%
Calcium 30.9% Iron 37.2%
*Based on a 2000 Calorie diet
Heat gently until the sugar dissolves, then bring to a boil.
Boil gently for 5 minutes, then strain into a mixing bowl.
Peel the mango, then cut the flesh away from the pit.
Cut the mango flesh into small cubes.
Cut the papaya in half and scoop out the seeds.
Peel the papaya, then cut each half into two lengthwise and cut into slices crosswise.
Remove all the outer skin from the pineapple, and remove the hard center core.
Cut the pineapple into small pieces.
Peel and slice the kiwi fruit.
Add all of the prepared fruits to the lime syrup.
Cover and refrigerate until serving.
To make the passion fruit cream, cut each passion fruit in half, then scoop out the seeds into a nylon sieve placed over a small bowl.
Work the seeds in the sieve with the back of a spoon until all of the juice has been extracted into the bowl.
Whip the cream with the sugar until it will hold soft peaks, then gradually fold in the passion fruit juice.
Spoon the cream into a serving bowl, cover and re--frigerate until ready to serve.
Transfer the tropical fruit salad to a serving bowl.
Serve with the passion fruit cream.