Tropical Fruit Salad

Name: Tropical Fruit Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 bananas, sliced; 118 milliliters chopped canned lychees in syrup, drained; 2 ripe mangoes, chopped; 1 large pineapple, cored and chopped; 118 milliliters pomegranate seeds; 3 Tbsps shredded sweetened dried coconut

The recipe Tropical Fruit Salad could satisfy your Mexican craving in approximately 45 minutes. One serving contains 138 calories, 2g of protein, and 2g of fat. For $1.17 per serving, you get a side dish that serves 8. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up bananas, pineapple, pomegranate seeds, and a few other things to make it today.

Instructions

Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes.

Ingredients you will need

Coconut

Fruit

Toast

Equipment you will use

Frying Pan

Transfer to a plate. Top salad with coconut before serving.

Ingredients you will need

Coconut

Self

Equipment

Frying Pan

Ingredients

Servings:

bananas, sliced 118milliliters

chopped canned lychees in syrup, drained 2

ripe mangoes, chopped 1large

pineapple, cored and chopped 118milliliters

pomegranate seeds 3Tbsps

shredded sweetened dried coconut

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.