Mango Pineapple Kiwi Salad Recipes

TROPICAL FRUIT SALAD RECIPE

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, keep stirring until sugar has dissolved- about 5-7 minutes. Let it cool.
• Combine all fruits in a large bowl. When ready to serve, mix the fruit pulps and lime and lemon juice. Add simple syrup as needed. Pour over the fruit salad. Adjust with more water and/or simple syrup. Refrigerate until ready to use.
• Serve cold.

MANGO AND PINEAPPLE SALAD

Steps:

• Cut pineapple, mangoes and bananas into 3/4 inch pieces.
• In salad bowl combine peppers, vinegar and salt.
• Add cut fruit, mixing well.
• Chill for 1 hour.
• Garnish with crisp watercress sprigs.

MANGO, PINEAPPLE & KIWI SALAD

Steps:

• Place mangoes, kiwifruit and pineapple in bowl; toss gently. Add all remaining ingredients; stir gently to coat. Let stand 10 minutes.
• Serve at room temperature or refrigerate until serving time.

MANGO, PINEAPPLE, & KIWI SALAD

Steps:

• Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
• Add remaining ingredients. Stir to coat.
• Let stand 10 minutes.
• Serve at room temperature or refrigerate until serving time.

MANGO PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

BOO'S KIWI AND MANGO SALAD

Steps:

• Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.

OAT AND CHIA SEED PANCAKES WITH MANGO, PINEAPPLE AND KIWI

Steps:

• The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and ¼ teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight.
• In the morning: Preheat the oven to 200°F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining ¼ teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes.
• Wipe the skillet clean and place over medium heat. Ladle ¼ cup of the batter into the skillet, spreading into a 4 ½-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut.