This tropical blend is fresh, sweet, and tangy for the perfect picnic side or healthy dessert.
Author: Dole
Recipe type: Side
Cuisine: American
Serves: 8 servings
Ingredients
½ cup unsweetened shredded coconut
4 cups pineapple, peeled and cut into ½-inch cubes
2 cups mango, peeled and diced
2 bananas, peeled and sliced
1 cup orange, peeled and cut into rounds
2 tablespoons fresh-squeezed lime juice
1 tablespoon dark brown sugar
1 tablespoon dried cranberries (optional)
1 tablespoon minced fresh mint
Instructions
Place a medium skillet over medium-low heat, and sprinkle in the coconut in an even layer. Stir the coconut and cook for about 3 to 5 minutes, until toasted and fragrant.
In a large bowl, gently toss the pineapple, mango, bananas, orange, lime juice, brown sugar, cranberries (if using), and mint to combine.
Cover the bowl with plastic wrap and refrigerate the fruit salad for 1 hour.
Sprinkle the fruit with the toasted coconut before serving.