Mango Pineapple Kiwi Salad Recipes

Steps:

• Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
• Add remaining ingredients. Stir to coat.
• Let stand 10 minutes.
• Serve at room temperature or refrigerate until serving time.

Steps:

• In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
• Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.

Steps:

• The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and 1/4 teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight.
• In the morning: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining 1/4 teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes.
• Wipe the skillet clean and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading into a 4 1/2-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut.

Steps:

• Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

Steps:

• Cut pineapple, mangoes and bananas into 3/4 inch pieces.
• In salad bowl combine peppers, vinegar and salt.
• Add cut fruit, mixing well.
• Chill for 1 hour.
• Garnish with crisp watercress sprigs.

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.