Exotic Fruit Salad

exotic fruit salad

Exotic Fruit Salad

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Servings: 4
Calories: 268


  • 12 oz fresh pineapple
  • 1 mango
  • 1 kiwi fruit
  • 1 lb melon
  • 1 1/2 tablespoons grenadine syrup
  • 1 1/2 tablespoons Cointreau orange liqueur
  • juice of 1/2 lemon
  • 1/2 vanilla pod
  • 1/4 pint double cream
  • 1/2 tablespoon icing sugar


  • Peel the pineapple and remove the woody core. Cut the pineapple into equal chunks. Peel, halve and core the mango and cut it into slices.
  • Peel and thinly slice the kiwi fruit. Halve the melon, remove the seeds and cut out the flesh with a ball cutter.
  • Arrange the fruit salad in a glass dish. Mix the grenadine syrup with the liqueur and lemon juice and fold into the fruit.
  • Leave the fruit salad to stand in the refrigerator for about 30 minutes. Slit the vanilla pod with a sharp knife and scrape out the pith. Whip the cream with the vanilla until semi-stiff, sweeten with the icing sugar and whip for a few minutes more.
  • Top the fruit salad with the cream and vanilla mixture.
Calories: 268 kcal
Carbohydrates: 39 g
Protein: 3 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 41 mg
Sodium: 34 mg
Potassium: 487 mg
Fiber: 4 g
Sugar: 30 g
Vitamin A: 4902 IU
Vitamin C: 104 mg
Calcium: 67 mg
Iron: 1 mg
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