Best Refreshing Tropical Fruit Salad Recipes

REFRESHING TROPICAL FRUIT SALAD

Refreshing Tropical Fruit Salad image

Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. -Sharon Ricci, Spooner, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 10

Ingredients

2 large bananas, sliced
2 medium pears, cubed
1/3 cup fresh orange juice
1/3 cup unsweetened pineapple juice
3 cups cubed fresh pineapple
1-1/2 cups sliced fresh strawberries
1 cup seedless red grapes, halved
4 medium kiwifruit, peeled and sliced
2 medium mangos, peeled and cubed
2 star fruit, sliced

Steps:

In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi and mangos; stir gently to combine. Arrange star fruit over top.

Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

REFRESHING TROPICAL FRUIT SALAD WITH VANILLA MINT SYRUP

Refreshing Tropical Fruit Salad With Vanilla Mint Syrup image

This syrup works with any combination of fruit; I especially like it with the tropicals. It is a light and refreshing dessert; the use of the vanilla bean makes these fruits seem exotic. Cook time includes chill time. From author and herbalist Susan Belsinger.

Provided by BecR2400

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup water
1/4 cup sugar
1/2 vanilla bean
fresh mint leaves, 1 handful bruised
3 slices lime zest
1 tablespoon freshly squeezed lime juice
1 firm ripe mangoes or 1 papaya, peeled, seeded, and cut into bite-sized pieces
1 small ripe cantaloupe, seeded, and cut into bite-sized pieces
1 ripe pineapple, peeled, cored, and cut into bite-sized pieces

Steps:

Make flavored fruit syrup by combining water, sugar, vanilla, mint and zest in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. When cooled to room temperature, strain syrup and stir in lime juice. At this point syrup can be stored in the refrigerator for up to 5 days.
Toss mango or papaya, melon and pineapple in a large bowl. Pour syrup over fruit. Toss mixture well. Cover and chill for at least 1/2 hour before serving.