Layered Tropical Fruit Salad
A festive and pretty tropical fruit layered salad perfect for spring and summertime holidays and special occasions.
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 quart 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.