This refreshing exotic fruit salad is an after-dinner indulgence that's light enough to end a rich meal but sweet enough to please the palates of friends and family.
- Portion size 8 servings
- Credits : Canadian Living Sunday Suppers 2014
MethodPeel, core and cut pineapple into bite-size pieces. Peel, halve, seed and cut papaya into bite-size pieces. Remove seeds from pomegranate.
Peel, halve and segment 2 of the Minneolas. Peel and cut kiwifruit into bite-size pieces. Place fruit in large bowl.
Cut remaining Minneola in half. Juice 1 half; set juice aside. Peel and segment
remaining half; add segments to bowl.
Whisk together reserved Minneola juice, lime juice, honey and ginger; pour over
fruit, tossing to combine. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Garnish with star fruit.
Nutritional facts Per each of 10 servings: about
- Sodium 3 mg
- Protein 1 g
- Calories 86.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 22 g
- Iron 2.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 17.0
- Vitamin C 97.0