• Ingredients: 19
  • Serves: 6

Asian fruit salad with papaya-mint sauce with , , , 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise, seedless red grapes, halved, seedless green grapes, halved, papaya-mint sauce, sweetened shredded or flaked coconut, toasted, fresh mint sprigs.

Ingredients

  • 1/2 large pineapple, peeled, cored, cut into 1/2-inch pcs.
  • 1 medium papaya, peeled, seeded, cut into 1/2-inch pcs.
  • 1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pcs.
  • 1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise
  • 1/2 cup seedless red grapes, halved
  • 1/2 cup seedless green grapes, halved
  • Papaya-Mint Sauce
  • 1/4 cup sweetened shredded or flaked coconut, toasted
  • Fresh mint sprigs

For dressing

  • *available at specialty produce markets and some natural foods stores and supermarkets

Walnut Vinaigrette:

For the garnish:

  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets.

Nutrition information

Calories 125 Carbohydrates 29 g (10%)
Fat 2 g (3%) Protein 2 g (3%)
Saturated Fat 1 g (6%) Sodium 14 mg (1%)
Polyunsaturated Fat 0 g Fiber 3 g (12%)
Monounsaturated Fat 0 g Cholesterol 0