Coconut Fruit Salad Recipe

Coconut Fruit Salad Recipe photo by Taste of Home

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This refreshing fruit salad will taste equally delicious at breakfast, lunch or dinner! —Mildred Sherrer, Fort Worth, Texas

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Coconut Fruit Salad Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice, drained
1 large banana, sliced
1 large apple, chopped
1/3 cup golden raisins
1/4 cup flaked coconut, toasted

Directions

In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 176 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 22 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Coconut Fruit Salad in Simple & Delicious February/March 2012, p29

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.