Mango Pineapple Salad With Mint Recipes

Steps:

• Combine all the ingredients above in a large bowl.
• Mix the dressing ingredients together and spread over fruit, mix well.
• Enjoy!

Steps:

• Combine all ingredients in a large bowl. Refrigerate at least 1 hour to allow flavors to meld.

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:

• Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.

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 wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
• Chill.
• Just before serving, toss well.
• Add tomatoes and radishes; serve over romaine lettuce.
• NOTE: cooking time does not include time to prepare rice.

Steps:

• Peel the papaya, cut them in half, and scoop out and discard the seeds.
• Cut the flesh into ½ inch cubes and place in a bowl.
• Peel the mango.
• Stand the fruit, stem end up with a narrow side toward you.
• Position a sharp knife about 1 inch from the stem on one side and cut down the length of the fruit, just missing the large pit.
• Repeat on the other side of the pit.
• Cut the flesh into ½ inch cubes.
• Add to the bowl.
• Lay the pineapple on its side and cut shallow furrows in the flesh to remove the eyes.
• Cut the pineapple lengthwise into quarters, cut away tough core, and cut the flesh into ½ inch cubes.
• Add to the bowl.
• Pour the lime juice over the fruit; sprinkle with the mint, and turn gently to coat, then serve.
• The salad may be covered and refrigerated for up to 4 hours before serving.