Paradise Fruit Salad With Mango Mint Dressing And Toasted Coconut

Christy Rost


1cantaloupe, peeled and cubed
2mangos, peeled and cubed
2passion fruit, peeled, seeded, and cubed
1fresh pineapple, peeled and cubed
2blood oranges, peeled and sliced
2bananas, peeled and sliced
½cup sweetened, flake coconut


½ cup mango nectar

½cup mango nectar
¼cup vegetable oil
1teaspoon Dijon mustard
1 ½tablespoons chopped fresh mint
1tablespoon freshly squeezed lime juice
¼teaspoon salt

Early in the day, toss the cantaloupe, mango, passion fruit, pineapple, and blood oranges together in a large serving bowl; cover and chill until just before serving.

Preheat the oven to 300 degrees. Scatter the coconut in a thin layer on a cookie sheet and bake in a preheated oven 8 to 10 minutes, or until lightly toasted. Remove from the oven and cool.

Just before serving, add sliced bananas to the fruit salad and prepare the dressing. In a medium jar, combine the mango nectar, vegetable oil, Dijon mustard, chopped mint, lime juice, and salt. Cover, shake until the mixture is well blended, and pour the dressing over the fruit. Garnish with toasted coconut.

Recipe serves 8 to 10.

Category: Salads