Tropical Fruit Salad w Pineapple Curry Dressing

Tropical Fruit Salad with Pineapple Curry Dressing

Serves 6-8

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3 cups sweet baby lettuces

1 pineapple, peeled, cored & cut into 1/2 inch sticks

1 ripe mango, peeled and sliced lengthwise into 1/2 inch sticks

1 papaya, peeled & sliced lengthwise into 1/2 sticks

1 orange, peeled & sectioned

1 star fruit, sliced  for garnish

1/4 cup shredded, sweetened coconut for garnish


1/4 cup pineapple juice

1 tbsp. lemon juice

1/2 tsp. salt

1/2 tsp. curry powder

1/8 tsp. ginger powder

1 Tbsp. honey

1/4 cup vegetable oil


Preheat oven to 300༠F.

Place shredded coconut on a cookie sheet and toast in oven for 10 minutes until golden brown.  Remove an set aside.

Place baby lettuces on a large platter.  Arrange pineapple sticks, mango, papaya, and oranges in rows on top of the baby lettuces.

In a small bowl, whisk together the pineapple juice, lemon juice, salt, curry powder, ginger, and honey. Gradually, add vegetable oil while whisking vigorously.  Drizzle dressing over fruit to give a glossy appearance.   Place slices of star fruit decoratively on top of salad.  Sprinkle with toasted coconut and serve immediately.

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Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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