Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tropical Fruit Bowl
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- #88138
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups diced fresh pineapple
1 medium papaya, peeled, seeded and diced
1 mango or peach, peeled, seeded and diced
1 kiwi fruit, peeled, in 1/4-inch rounds
2 bananas, peeled and sliced diagonally 1/2-inch thick
Honey-Rum Dressing
1/4 cup honey
2 tablespoons rum
1 tablespoon lime juice
1/8 teaspoon ground ginger
directions
Lightly mix pineapple, papaya, mango, kiwi, and their juices with Honey-Rum Dressing in a large bowl. Cover and refrigerate for 2 to 3 hours.
Mix in bananas and serve immediately in a glass bowl.
For Honey-Rum Dressing: Pour honey into a small bowl, gradually add rum and lime juice, then ginger. Mix until well blended.
added by
mrsholmes
nutrition data
166 calories, 1 grams fat, 40 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
June 21, 2008
I love this salad. It is unique and lasts longer than most fruit salads. Be sure to store the dressing separate from the fruit salad.