Toasted coconut and creamy poppy seed dressing provide the finishing touch to this flavorful fruit salad.
What You Need
Original recipe yields 8 servings
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 medium pineapple, peeled, cored and cut into 8 slices
2 nectarine s, halved, pitted
2 peach es, halved, pitted
1 small mango, halved, pitted
1/2 cup KRAFT Creamy Poppyseed Dressing
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Let's Make It
Preheat grill to medium-high heat. Grease grate of grill. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a "pan." Place on grate of grill. Add coconut. Grill 10 min. or until golden brown, stirring occasionally.
Meanwhile, place fruit on grill grate. Grill 3 min. on each side or until lightly browned on both sides. Cool fruit. Remove and discard skin from nectarines, peaches and mangos. Cut fruit into 1/2-inch pieces.
Toss fruit with the toasted coconut and dressing just before serving.
Best of Season
Grill your favorite seasonal fruits for this fruit salad. Prepare as directed, using plums, papaya or kiwis.
Create a fabulous serving dish for this fruit salad by hollowing out a pineapple.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.