Cool Tropical Salad
Submitted by Hollyjolene
Fresh pineapple, mango, papaya, and strawberries layered with honey-sweetened vanilla yogurt and served in hollowed pineapple shells. A gorgeous low-fat tropical fruit salad.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
20 minServe this at brunch and watch everyone reach for their phones before they reach for a spoon.
Fresh pineapple, mango, and papaya get tossed together and layered into hollowed-out pineapple shell halves with creamy vanilla yogurt drizzled with honey.
Sliced strawberries go on top with a whole berry and a sprig of fresh mint to finish the look.
It’s naturally low-fat, bursting with vitamins, and the pineapple shell presentation turns a simple fruit salad into a showpiece.
Variations
- Swap the papaya for fresh peach slices or melon balls depending on what’s ripe and in season
- Use coconut yogurt instead of vanilla for a dairy-free tropical twist
- Add a squeeze of lime juice over the fruit for extra zing
Pro Tips
- Chill the empty pineapple shells in the fridge while you prep the fruit so they’re cold when you serve
- Cut the pineapple into even cubes for the neatest presentation
- Sweeten the yogurt with honey just before layering so it stays smooth and pourable
Ingredients
Directions
Cut pinapple in quarters, lengthwise.
Remove core; slice pinapple from shell and cut in cubes.
Refrigerate empty shell to chill until serving time.
Toss 1 cup of cubed pinapple with mango and papaya.
Chill.
To serve, put ⅓ cup yogurt on each pinapple shell and cover with mixed fruit.
Top with layer of remaining yogurt, which has been sweetened with honey and cover with sliced strawberries.
Garnish each serving with whole strawberry and a sprig of fresh mint.
Makes 4 generous servings.
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