Hawaiian Fruit Salad Recipes

Steps:

• For the dressing: Mix the lime juice, honey and ginger in a small bowl.
• For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.

Steps:

• In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
• Add the dry pudding mix. Beat until well combined.
• With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
• Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
• Chill until ready to serve or serve immediately.
• NOTES:.
• Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.
• If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
• To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Steps:

• Combine all ingredients in a serving bowl and serve chilled.

Steps:

• Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
• Refrigerate 4 hours to overnight.

Steps:

• Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.

Steps:

• Mix all ingredients except coconut; cover.
• Refrigerate 2 to 3 hours.
• Sprinkle with coconut just before serving.

Steps:

• Mix whipped topping, sour cream, pudding mix, and food coloring together in a large bowl until combined. Add fruit cocktail, pineapple, marshmallows, mandarin oranges, strawberries, and banana and mix well.
• Chill for 3 to 4 hours before serving.

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.