Pineapple and Orange Salad with Toasted Coconut
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
Serve this all-purpose side with any of our casseroles. Assemble the night before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.
Ingredients
2 cups orange sections (about 4 oranges)
1/2 cup pomegranate arils
4 sliced peeled kiwifruit
1 (4-pound) pineapple, peeled and cut into 1-inch cubes
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1/8 teaspoon ground red pepper
1/2 cup flaked sweetened coconut, toasted and divided
Instructions
Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.
Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.
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