Tropical Fresh Fruit Salad Recipe

Tropical Fresh Fruit Salad Recipe
Tropical Fresh Fruit Salad Recipe photo by Taste of Home
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Tropical Fresh Fruit Salad Recipe

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Flavored whipped cream makes each bite of this salad taste like candy. The bowl always empties quickly. —Carol Gillespie, Chambersburg, Pennsylvania
Recommended: Pina Colada Recipes
MAKES:
16-20 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 large bananas, cut into 1/4-inch slices
  • 4 teaspoons lemon juice
  • 2 large cantaloupe melons, cut into cubes or balls
  • 5 cups cubed fresh pineapple
  • 3 cups halved fresh strawberries
  • 1 cup whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon rum extract, optional
  • 1/2 cup flaked coconut, toasted
  • 2 tablespoons slivered almonds, toasted

Directions

In a 4-qt. serving bowl, toss the bananas and lemon juice. Stir in the cantaloupe, pineapple and strawberries. In a small mixing bowl, beat cream until it begins to thicken. Add sugar and extract if desired; beat until soft peaks form. Spoon over fruit. Sprinkle with coconut and almonds. Serve immediately. Yield: 16-20 servings.
Originally published as Tropical Fruit Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p229

Nutritional Facts

1 cup: 126 calories, 6g fat (4g saturated fat), 16mg cholesterol, 16mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 1g protein.

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  • 2 large bananas, cut into 1/4-inch slices
  • 4 teaspoons lemon juice
  • 2 large cantaloupe melons, cut into cubes or balls
  • 5 cups cubed fresh pineapple
  • 3 cups halved fresh strawberries
  • 1 cup whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon rum extract, optional
  • 1/2 cup flaked coconut, toasted
  • 2 tablespoons slivered almonds, toasted
  1. In a 4-qt. serving bowl, toss the bananas and lemon juice. Stir in the cantaloupe, pineapple and strawberries. In a small mixing bowl, beat cream until it begins to thicken. Add sugar and extract if desired; beat until soft peaks form. Spoon over fruit. Sprinkle with coconut and almonds. Serve immediately. Yield: 16-20 servings.
Originally published as Tropical Fruit Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p229

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