Passionately Pink Tropical Fruit Salad Recipes

PASSIONATELY PINK TROPICAL FRUIT SALAD

Steps:

• Mix fruits and marshmallows together in a large bowl.
• Whisk together sour cream and powdered sugar with 1/4 cup of the reserved cherry syrup; discard the rest.
• Gently fold sweetened sour cream dressing into fruit.
• Cover and chill for several hours before serving (shows as cooking time).

REFRESHING TROPICAL FRUIT SALAD WITH VANILLA MINT SYRUP

Steps:

• Make flavored fruit syrup by combining water, sugar, vanilla, mint and zest in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let cool. When cooled to room temperature, strain syrup and stir in lime juice. At this point syrup can be stored in the refrigerator for up to 5 days.
• Toss mango or papaya, melon and pineapple in a large bowl. Pour syrup over fruit. Toss mixture well. Cover and chill for at least 1/2 hour before serving.

AFRICAN TROPICAL FRUIT SALAD

Steps:

• Combine fruits in a bowl.
• Combine lime juice and brown sugar and add to fruits; toss to coat. Get your hands in there!
• Cover and chill at least 1 hour.
• Sprinkle with coconut.

TROPICAL PINEAPPLE SALAD

Steps:

• Halve the pineapple, cut away and discard the core, and scoop out the pineapple flesh. Reserve the shell.
• Roughly chop the flesh and toss with enough honey to sweeten.
• Halve the passion fruit, spoon out the pulp, and combine with the pineapple.
• Stir in the rum and chill for 30 minutes so the flavors marry.
• Spoon the fruit back into the shell and serve.

QUICK & EASY PINK FRUIT SALAD

Steps:

• In a large mixing bowl, stir milk and cool whip by hand gently. Lightly fold in pie filling and pineapple. Refrigerate for at least 2 hours before serving.