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Tropical Fruit Salad
Per serving: In a 12- to 14-ounce bowl or to-go fruit cup, layer 1 ½ ounces of each fruit. Top with 1 teaspoon coconut. Cover and hold refrigerated for same day service.
|pound 2 ounces peeled and cored pineapple, diced ½ inch|
|pound 2 ounces peeled kiwifruit, sliced|
|pound 2 ounces orange segments|
|pound 2 ounces fresh, hulled strawberries, quartered|
|pound 2 ounces peeled, seeded papaya, diced ½ inch|
|pound 2 ounces peeled and pitted ripe Fresh Mango, diced ½ inch|
|cup shredded coconut, toasted|
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