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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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 sweetened shredded coconut, toasted, divided
  • 1/4 to 1/2 teaspoon coconut or vanilla extract

Directions

  • 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.
Nutrition Facts
1 each: 203 calories, 5g fat (4g saturated fat), 5mg cholesterol, 55mg sodium, 38g carbohydrate (34g sugars, 3g fiber), 4g protein.

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