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A simple dressing made with flavored yogurt coats this refreshing combination of fresh and canned fruit. It looks spectacular when presented in a pineapple boat and sprinkled with toasted coconut.
This recipe is:
Quick
Nutritional Facts 1 serving equals 203 calories, 5 g fat (4 g saturated fat), 5 mg cholesterol, 55 mg sodium, 38 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Hawaiian Fruit Salad in Quick Cooking March/April 2002, p49
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Reviewed on Jul. 03, 2011 by msdaisey
my son & daughter-in-law made this for meon Mother's Day.it is so good ,I asked himto make it again & again, & again !
my son & daughter-in-law made this for me
on Mother's Day.it is so good ,I asked him
to make it again & again, & again !
Reviewed on Jun. 08, 2010 by LMS803
This was delicious and beautiful to look at too! Will definitely make this again!
Reviewed on Mar. 26, 2010 by Truxter
I made this beautiful fruit salad two different ways for a tropical theme party. In one I used vanilla yogurt and omitted the coconut. The other one I made according to the recipe. I got raves on both of them. It took me longer than the 30 minutes the recipe claims to cut up all that fruit and assemble it. This dish really was unusual served in the pineapple, and complemented the tropical theme.
Reviewed on Jul. 26, 2009 by sonuhns
My husbands company picnic was Hawaiian themed, so I made this recipe and won the salad contest and we won a gift certificate to Ruby Tuesdays for 2. This recipe is very yummy.
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