1 can (20 oz) crushed pineapple, drained; 1 can (11 oz) mandarin oranges, drained; 1 cup chopped mango; 1 cup sliced bananas; ...

This tropical fruit salad is a refreshing and vibrant mix of sweet and tangy fruits like mango, pineapple, and dragonfruit ...

The dressing does a nice job of punching up the tang and sweetness of the oranges, pineapple, and kiwi without overpowering ...

Fruit and jelly – a combo that can't be beat. For a showstopping fruit salad, set the jelly in a large serving dish instead and spoon diced fruit on top. You’ll need to reduce gelatine to 3½ leaves in ...

2. Peel pawpaw and remove pips. Cut flesh into thin wedges. 3. Using a melon baller, form small balls from the watermelon flesh. 4. Arrange prepared fruit on a platter.

Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes. Transfer to a plate.

Fruit salad is often the answer to what to serve on the hottest days. It is one of the few dishes appropriate for breakfast, brunch, lunch and dinner, not to mention dessert. The everyday way to ...

Slice off the top and bottom of the pineapple and remove the skin. Cut in half and remove the core. Cut into three-fourths-inch pieces. Cut off the flat sides of the mangoes.