Minty Pineapple Fruit Salad Recipes
PINEAPPLE-BERRY SALAD WITH HONEY-MINT DRESSING
Honey and mint jazz up this quick-to-make berry and pineapple fruit salad with fresh tropical flavors!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In 1-cup measuring cup, mix lemonade concentrate, honey and mint.
- In large bowl, gently stir together remaining ingredients. Stir in lemonade mixture until fruits are coated. Serve immediately, or refrigerate up to 4 hours.
Nutrition Facts : Calories 120, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 23 g, TransFat 0 g
MINTY PINEAPPLE FRUIT SALAD
Fresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient-lemonade! -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place fruit in a large bowl. In another bowl, mix remaining ingredients; stir gently into fruit. Refrigerate, covered, until serving.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MINTED FRUIT SALAD
Steps:
- Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.
PINEAPPLE MINT SALAD
This cool refreshing salad goes with a variety of entrees. It has become our tradition during the Easter season. -Dorothy Showalter Broadway, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.
Nutrition Facts :
MANGO PINEAPPLE SALAD WITH MINT
I came up with this one night for a quick lasagna accompaniment. A quick trip to the garden for the mint added the crowning touch. Very good, very quick, very adaptable. Yummy for a summer barbeque, as a relish, or as a side dish to go along with a spicy entree.
Provided by Karen Burke-Johnson
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 18.7 g, Fat 1 g, Fiber 1.9 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 10.2 mg, Sugar 15.2 g
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