Memories Of A Cuban Kitchen/Mary Urrutia Randelman 1992

Tropical Fruit Salad (Ensalada de Frutas Tropicales)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FOR THE DRESSING: 3/4 cup mayonnaise or to taste juice of 1 lime 2 tablespoons honey or to taste
1 tablespoon curry powder or to taste FOR THE SALAD: 4 ripe red Cuban or Ladyfinger bananas or 2 large, ripe yellow bananas, sliced 1 cup fresh pineapple, cut into bite-size cubes
2 cups watermelon balls (cut with a melon baller) 1 medium-size, ripe mango, peeled and cut into bite-size cubes 1 orange, peeled, membranes removed, and divided into segments
1/4 cup shredded sweetened coconut



1 To make the dressing, whisk together all the ingredients and refrigerate until ready to use.
2 In a large bowl, combine the fruits, toss lightly with the dressing, or serve with a dollop of dressing on top of the fruit, and sprinkle with the coconut. Serve cold.

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