Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Advanced Search
|
Advanced Search
Recipe

Spicy Tropical Fruit Salad

Diana Andrews ByDiana Andrews December 2018/January 2019 Issue

Servings:4 to 6

This sweet-and-spicy salad is a perfect way to wake up palates for a winter brunch or breakfast.

Ingredients

  • 2 cups diced pineapple
  • 1-1/2 cups diced mango
  • 1 cup diced kiwi
  • 1-1/2 Tbs. finely diced crystallized ginger
  • 1-1/2 tsp. minced Fresno chile or other red chile
  • 2 Tbs. honey
  • 1 tsp. finely grated lime zest
  • 2 Tbs. fresh lime juice
  • 1/4 tsp. fine sea salt
  • 3 Tbs. toasted, chopped, salted macadamia nuts

Preparation

  • In a large bowl, toss the pineapple, mango, and kiwi with the ginger and chile.
  • In a small bowl, whisk the honey, lime zest and juice, and salt. Toss the dressing with the fruit, cover, and refrigerate for 1 hour, stirring occasionally.
  • Just before serving, garnish with the macadamia nuts.
Rate or Review
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list,?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Orlearn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.