Hawaiian Fruit Salad

Name: Hawaiian Fruit Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can mandarin oranges, drained; 118 milliliters flaked coconut, toasted, divided; 355 milliliters green grapes, halved; 1 whole fresh pineapple; 355 milliliters sliced fresh strawberries; 0 teaspoons coconut or vanilla extract; 296 milliliters pina colada-flavored or vanilla yogurt

If you have roughly 30 minutes to spend in the kitchen, Hawaiian Fruit Salad might be an outstanding gluten free, lacto ovo vegetarian, and primal recipe to try. For $1.48 per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains about 5g of protein, 6g of fat, and a total of 231 calories. If you have vanilla yogurt, vanillan extract, pineapple, and a few other ingredients on hand, you can make it.

Instructions

Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core.

Ingredients you will need

Grapefruit

Pineapple

Equipment you will use

Knife

Cut strips into bite-size chunks. Invert shell onto paper towels to drain.

Equipment you will use

Paper Towels

Remove fruit from the small pineapple piece and cut into chunks; discard peel.

Ingredients you will need

Pineapple

Fruit

Place shell in a serving basket or bowl.

Equipment you will use

Bowl

In another bowl, combine the pineapple chunks, oranges, strawberries and grapes.

Ingredients you will need

Pineapple Chunks

Strawberries

Orange

Grapes

Equipment you will use

Bowl

Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell.

Ingredients you will need

Pineapple

Coconut

Extract

Yogurt

Fruit

Sprinkle with remaining coconut.

Ingredients you will need

Coconut

Equipment

Knife

Paper Towels

Bowl

Ingredients

Servings:

425grams

can mandarin oranges, drained 118milliliters

flaked coconut, toasted, divided 355milliliters

green grapes, halved 1

whole fresh pineapple 355milliliters

sliced fresh strawberries 0teaspoons

coconut or vanilla extract 296milliliters

pina colada-flavored or vanilla yogurt

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Drink, Menu Item Type, Gruener Veltliner

Chardonnay, Alcoholic Drink, and White Wine are my top picks for Fruit Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Willamette Valley Vineyards Dijon Clone Chardonnay with a 4.8 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Willamette Valley Vineyards Dijon Clone Chardonnay

The nose opens with aromas of lemon, pear, hazelnut and honey. The bouquet moves into a creamy medium-bodied sip offering flavors of orange, sweet cream, vanilla, caramel and clove. Balancing acidity leaves the wine refreshing, with a lingering finish and ideal for food pairing.Pair with rich seafood dishes like grilled shrimp or seafood scampi, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses like aged white cheddar.