Fruit Salad - Tropical

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, fruit salad - tropical. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Fruit Salad - Tropical is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Fruit Salad - Tropical is something that I have loved my entire life. They’re fine and they look wonderful.

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To get started with this recipe, we must prepare a few components. You can cook fruit salad - tropical using 6 ingredients and 5 steps. Here is how you can achieve it.

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The ingredients needed to make Fruit Salad - Tropical:
  1. Take 2-20 Oz. cans of pineapple chucks
  2. Prepare 3-11 Oz. cans Mandarin oranges
  3. Get 1 Cup Sour Cream
  4. Make ready 1⁄2 bag marshmallows (6 oz.)
  5. Make ready 1 bunch sliced bananas
  6. Prepare 1⁄2 Cup Shredded Coconut

Feel free to use this recipe as a general guide, substituting your favorite tropical fruit as desired. Directions In a large bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Squeeze the lime juice over your fruit.

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Instructions to make Fruit Salad - Tropical:
  1. Mix drained pineapple, drained oranges, and sour cream well.
  2. Chill in refrigerator overnight in covered container.
  3. Before serving, mix in 1⁄2 the bag of marshmallows.
  4. Add banana slices to salad until it looks like enough or until consistency of salad is as you like it. I used 8 small bananas.
  5. Add chopped walnuts OR coconut if desired. I LOVE the coconut in this salad!

Add yogurt; toss gently to coat. Squeeze the lime juice over your fruit. Take four plates and divide the fruit between them. Pick the mint leaves and pound most of them with the sugar in a pestle and mortar or a flavour shaker. Spoon a little yoghurt over the top of each plate and sprinkle over the mint sugar and the rest of the mint leaves and serve.

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