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Watermelon and Tropical Fruit Salad
By Chef 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 Watermelons) cut into 1/2 inch chunks
  • 1 cup Seedless Grapes (Red and Green)
  • 2 Organic Nectarines pitted and cut into thin wedges
  • 1 pint Organic Strawberries sliced
  • 1 ripe Golden Kiwis 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.