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Hawaiian Fruit Salad

 Hawaiian Fruit Salad
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.
6 ServingsPrep/Total Time: 30 min.


  • 1 whole fresh pineapple
  • 1 can (15 ounces) mandarin oranges, drained
  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups green grapes, halved
  • 1-1/4 cups pina colada-flavored or vanilla yogurt
  • 1/2 cup flaked coconut, toasted, divided
  • 1/4 to 1/2 teaspoon coconut or McCormick® Pure Vanilla Extract


  • Stand the pineapple upright and vertically cut a third from one side,
  • leaving the leaves attached. Set cut piece aside. Using a paring or
  • grapefruit knife, remove strips of pineapple from large section,
  • leaving a 1/2-in. shell; discard core. Cut strips into bite-size
  • chunks. Invert shell onto paper towels to drain.
  • Remove fruit from the small pineapple piece and cut into chunks;
  • discard peel. Place shell in a serving basket or bowl.
  • In another bowl, combine the pineapple chunks, oranges, strawberries
  • and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon
  • over fruit and stir gently. Spoon into pineapple shell. Sprinkle
  • with remaining coconut. Yield: 6 servings.
Nutritional Facts: 1 serving equals 203 calories, 5 g fat (4 g saturated fat), 5 mg cholesterol, 55 mg sodium,

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Hawaiian Fruit Salad (continued)

Nutritional Facts: 38 g carbohydrate, 3 g fiber, 4 g protein.