Tropical Fruit Salad
Category:
Fruit |
Equipment:
Saucepan, zester, bowl, spoon, slotted spoon |
No. Servings:
10 |
Serving Size:
6 oz. (170g) |
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Yield:
3.75 lb. (2.2 kg) |
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| 6 fl. oz. | lime juice |
| 1 oz. | sugar |
| 1 tsp. | grated lime zest |
| 1/2 ea. | pineapple, peeled and cored, large chunks |
| 2 ea. | bananas, peeled and sliced |
| 1 ea. | papaya, peeled, seeded, medium chunks |
| 3 ea. | kiwifruit, peeled, medium chunks |
| 4 ea. | oranges, suprêmes |
| 20 ea. | pineapple leaves |
| 1/4 c. | toasted coconut |
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1 | Combine the lime juice, sugar, and zest in a saucepan, and bring to a simmer to dissolve the sugar. Remove from the heat and cool. | 2 | Combine the fruits in a mixing bowl and pour the cooled lime syrup over the fruit. Mix well. | 3 | Using a slotted spoon, divide the fruit evenly on 10 chilled plates. | 4 | Garnish each plate with two pineapple leaves and sprinkle with the toasted coconut. | 5 | **Refrigerate at or below 41°F (5°C) until service. |
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| Nutrition Information | | Calories | 108 | | Fat (g) | 1 | | Protein (g) | 1 | | Carbohydrate (g) | 25 | | Cholesterol (mg) | 0 | | Sodium (mg) | 12 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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