Tropical Fruit Salad

Given the choice between fruit and a buttercream-frosted cupcake, my son will choose fruit every time.  My husband finds even vanilla ice cream “too sweet” and much prefers carrots and Ranch dip to any form of dessert.

What is wrong with these people and why are they in my house?

I, on the other hand, have to make deals with myself in order to eat healthy.  For example, if I eat well all week, I can reward myself by purchasing Martha Stewart’s “Cookies” recipe book or “How to Cook With Butter” by Paula Deen.

I’m always looking for ways to liven up my fruit dishes so that I’m not tempted to consume an entire jar of Nutella when eating a banana or an apple.  Not that this wouldn’t be great with Nutella.  In my book, pretty much everything is great with Nutella.

Tropical Fruit Salad

  • 2 (20-ounce) cans pineapple chunks, undrained
  • 3 tablespoons honey
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1/2 cup fresh lime juice
  • 6 medium oranges, peeled and sliced
  • 4 kiwi, peeled and sliced
  • 2 mangos, peeled and cubed

Preparation Instructions:

  1. Drain pineapple, reserving 1/2 cup juice
  2. Stir together reserved juice, honey, and next 3 ingredients; add pineapple, orange slices, and remaining fruit, tossing gently to coat.
  3. Cover and chill up to 24 hours.  Garnish with coconut, if desired.

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