- Rating:
- Servings:
- 12
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 cups Low-Fat Sour Cream
- 1/2 cup Pineapple Juice
- 2 tablespoons Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 6 South African Baby Pineapples
- 1 ripe Papaya peeled and cut into 1/2 inch chunks
- 1 ripe Organic Mango peeled and cut into 1/2 inch chunks
- 2 cups Red Watermelon (use Red and Yellow Watermelon) cut into 1/2 inch chunks
- 1 cup Grapes (use Red and Green Grapes)
- 2 Organic Nectarines pitted and cut into thin wedges
- 1 pint Organic Strawberries sliced
- 1 ripe Kiwi peeled and thinly sliced
- 1 ripe Starfruit thinly sliced
- 1/2 cup Macadamia Nuts toasted and chopped
Directions
Dressing
In a small bowl, mix the sour cream, pineapple juice, brown sugar, and vanilla until well blended. Cover and refrigerate until ready to use.
Salad
Cut the pineapples in half lengthwise, remove fruit from the shell using a serrated knife, leaving 1/4 inch thick shells. Keep shells chilled until ready to use. Cut pineapple fruit into 1/2 inch chunks. In a large bowl, gently mix all the fruit. To serve, place the pineapple shells on a serving platter. Spoon the fruit in shells. Sprinkle with macadamia nuts. Top with sour cream mixture.
