Tahitian Fruit Salad Recipe
Tahitian Fruit Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you're tired of the same old fruit salad, try this tropical version featuring pineapple, papaya, oranges, mango and more!—Doty Emory, Jasper, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 1 fresh pineapple, peeled and cubed
  • 1 medium mango, peeled and cubed
  • 1 medium papaya, peeled, seeded and cubed
  • 3 large navel oranges, peeled and sectioned
  • 2 cups halved fresh strawberries
  • 4 medium kiwifruit, peeled and sliced
  • 2 medium ripe bananas, peeled and sliced
  • 1 cup green grapes, halved
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup lemon juice
  • 3 teaspoons vanilla extract
  • 1 teaspoon honey
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios

Directions

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes.
Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad. Yield: 12 servings.
Originally published as Tahitian Fruit Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p161

Nutritional Facts

1 cup with 1 heaping tablespoon topping: 289 calories, 11g fat (6g saturated fat), 21mg cholesterol, 105mg sodium, 47g carbohydrate (34g sugars, 5g fiber), 4g protein.

  • 1 fresh pineapple, peeled and cubed
  • 1 medium mango, peeled and cubed
  • 1 medium papaya, peeled, seeded and cubed
  • 3 large navel oranges, peeled and sectioned
  • 2 cups halved fresh strawberries
  • 4 medium kiwifruit, peeled and sliced
  • 2 medium ripe bananas, peeled and sliced
  • 1 cup green grapes, halved
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup lemon juice
  • 3 teaspoons vanilla extract
  • 1 teaspoon honey
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios
  1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the lemon juice, vanilla and honey. Pour over fruit; toss to coat. Cover and refrigerate for at least 30 minutes.
  2. Just before serving, in a small bowl, combine the cream cheese, marshmallow creme and vanilla; stir in pistachios. Serve with fruit salad. Yield: 12 servings.
Originally published as Tahitian Fruit Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p161

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