Cooking Recipe Cool Tropical Salad
Recipe Ingredients
Directions
Cut pinapple in quarters, lengthwise. Remove core; slice pinapple from
shell and cut in cubes. Refrigerate empty shell to chill until serving
time. Toss 1 cup of cubed pinapple with mango and papaya. Chill. To
serve, put 1/3 cup yogurt on each pinapple shell and cover with mixed
fruit. Top with layer of remaining yogurt, which has been sweetened
with honey and cover with sliced strawberries. Garnish each serving
with whole strawberry and a sprig of fresh mint. Makes 4 generous
servings.
Recipe by Diane Morrissey. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On
TUE, 31 OCT 1995 151630 GMT