Tag: juice

Tropical Fruit Salad Recipe

This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad… EVER!!

It makes a great big bowl, big enough to feed a crowd so it’s perfect to bring to a picnic, potluck or to serve at a backyard BBQ. This is easy enough for anyone to make – if you can use a knife, you can make this salad. The bananas are added just before serving so they don’t turn brown.

Fruit salad always makes me think of my Dad, when I was younger he made a great big bowl of fresh fruit salad just about every night. It’s the perfect dessert because it’s all natural, made with nothing but fruit – it doesn’t get cleaner than that!

In my past life I must have lived on a tropical island somewhere; the climate, blue oceans, palm trees, and sweet tropical fruit are my idea of a perfect world. Thank goodness we can get papayas, mangoes, coconut and pineapples here in the states, but there are still so many tropical fruits I’d love to see a lot more tropical fruit imported here one day such as fresh guanabana (sour sop) guava or passion fruit (maybe I need to get on a plane to somewhere tropical really soon).

Fruit salad is naturally low-fat, low-sodium, gluten-free, vegan, paleo friendly, clean-eating dish you can serve for brunch, snack or dessert. Yes, there is sugar in fruit, but it’s natural and unprocessed, and loaded with vitamins, antioxidants, phytonutrients and fiber. Unless you have to watch your sugar for health reason, the USDA [1]suggests you eat about 1-1/2 to 2 cups of fruit a day.

Tropical Fruit Salad Recipe
Servings: 10 • Size: 1 1/3 cups • Old Points: 2 • Weight Watcher Points+: 0 pt
Calories: 116 • Fat: 1 g • Carb: 28 g • Fiber: 3.5 g • Protein: 1 g • Sugar: 20 g
Sodium: 4 mg • Cholest: 0


  • 1 papaya, peeled and diced 3/4-inch cubes (5 cups)
  • 2 mangoes, peeled and diced 3/4-inch cubes (2 1/2 cups)
  • 1 fresh pineapple, peeled and diced reserving the juice 3/4-inch cubes (4 cups)
  • 2 large bananas, peeled and diced 3/4-inch cubes (2 cups)
  • 1/4 cup fresh grated coconut, for garnish


Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple. Cover and refrigerate until chilled.

Just before serving, add the bananas and garnish with fresh coconut.

Makes 13 1/2 cups.


  1. ^ USDA (www.choosemyplate.gov)

Incoming search terms:

Cider-roasted turkey with apple and sage stuffing

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Impress your guests with inspirational restaurant-style dishes. No need to let on how simple they are to cook. This side of salmon is roasted with white wine, lemon juice and dill and served with buttery hollandaise sauce flavoured with horseradish. Very simple to make for entertaining.

  • Serves: 6
  • Prep time: 10 mins
  • Cooking time: 20 mins
  • Total time: 30 mins
  • Skill level: Bit of effort
  • Costs: Mid-price
  • 45g (1 1/2oz) butter
  • 1kg (2¼lb) side of salmon
  • Salt and freshly ground black pepper
  • 1 tbsp fresh dill leaves
  • 150ml (5fl oz) dry white wine
  • Finely grated zest and juice of 1 lemon

For the hollandaise:

  • 3 medium egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp white wine
  • 150g (5oz) butter
  • 1 tbsp hot horseradish

Buying a pot of Tesco Finest Hollandaise Sauce will save some time over the busy Christmas period

  1. Set the oven to Gas Mark 6 or 200°C. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with the dill.
  2. Pour over the white wine and sprinkle with the lemon zest and juice. Dot with the rest of the butter. Roast for 20 minutes until the fish is tender, flaking and just turning golden.
  3. To make the hollandaise sauce: Whizz together egg yolks, lemon juice and wine with a pinch of salt in a food processor. Heat the butter until it is very hot. Give the egg mix another quick whizz. With the motor running slowly, drizzle in the very hot melted butter, then add the horseradish.
  4. Serve the salmon warm or cold with the hollandaise.

By Woman’s Weekly

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page