A festive, scrumptious
and pretty tropical fruit layered salad for the holidays and
special occasions.
Layered
Tropical Fruit Salad
- 1 pint strawberries, rinsed
and hulled
3 tablespoons firmly packed brown sugar
1/4 cup toasted cashews
1/4 cup sweetened flaked coconut
10 vanilla wafer cookies
1 (10-ounce) can pineapple slices, halved, reserve juice
2 oranges, peeled and sectioned
2 mangoes, peeled, pitted and chopped
- Toss strawberries with
1 tablespoon of the sugar, set aside.
- In the bowl of a food
processor puree the cashews, coconut and cookies, set aside.
- In a 1 1/2 qt. glass dish,
preferably straight-sided, lay the pineapple slices in a single
layer as closely together as possible. Arrange the orange sections
on top and spoon the strawberries on top of the oranges. Add
1/2 of the chopped mangoes and sprinkle the coconut mixture on
top.
- In the bowl of the food
processor purée the remaining mango, sugar and the reserved
pineapple juice; pour sauce on top of fruit salad and serve by
scooping out into bowls.
Makes 6 servings.
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