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Hawaiian Fruit Salad With Banana Dressing

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Ingredients

Adjust Servings:
1 pineapple cut into 1 inch cubes
1 medium cantaloupe (use a melon baller or cut into 1 inch cubes)
1 medium honeydew melon (use a melon baller or cut into 1 inch cubes)
1 papaya pared and cut into 1/4 inch slices
1 cup green grape cut in half lengthwise
1 cup strawberry cut in half lengthwise
2 ripe bananas peeled sliced
1 cup sour cream
1/4 cup firmly packed brown sugar
1 1/2 teaspoons lemon juice

Nutritional information

306.5
Calories
59 g
Calories From Fat
6.6 g
Total Fat
3.5 g
Saturated Fat
14.9 mg
Cholesterol
74.6mg
Sodium
64.8 g
Carbs
6.4 g
Dietary Fiber
52.3 g
Sugars
3.7 g
Protein
434g
Serving Size (g)
8
Serving Size

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Hawaiian Fruit Salad With Banana Dressing

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    Cuisine:

    This is really good as we love bananas. I didn't let the dressing sit that long at all and it was fine for us. I changed up the fruit to what I had available as well as what I thought would work better together. used no pineapple or melon (had honeydew but don't like to mix is in fruit salad usually as that is not proper food combination and just thought it wouldn't taste as good in here with the other types of fruit). I did not have papaya on hand, added some green grapes, had strawberries but decided against using them as I didn't find them perfectly fresh. I added some fresh raspberries instead, fresh mango, sliced banana (liked it in this and would add it again), & orange segments without any pith. For the dressing used Balkan (thick) yogurt to be corn free, dark brown sugar, & freshly squeezed lemon juice. I did not serve the salad over lettuce leaves as this was for breakfast. A make again with different combinations of fruit for breakfast without letting the dressing sit the full 2 hours. Made for ZWT7 Pacific Islands, for my team Food.Commandos

    • 170 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Hawaiian Fruit Salad With Banana Dressing,Prepare Banana Dressing about 2 hours in advance and refrigerate. A very pretty presentation that can be served as a side salad, light lunch, or snack. Feel free to sub fruits if one listed is not available or not to your liking.,This is really good as we love bananas. I didn’t let the dressing sit that long at all and it was fine for us. I changed up the fruit to what I had available as well as what I thought would work better together. used no pineapple or melon (had honeydew but don’t like to mix is in fruit salad usually as that is not proper food combination and just thought it wouldn’t taste as good in here with the other types of fruit). I did not have papaya on hand, added some green grapes, had strawberries but decided against using them as I didn’t find them perfectly fresh. I added some fresh raspberries instead, fresh mango, sliced banana (liked it in this and would add it again), & orange segments without any pith. For the dressing used Balkan (thick) yogurt to be corn free, dark brown sugar, & freshly squeezed lemon juice. I did not serve the salad over lettuce leaves as this was for breakfast. A make again with different combinations of fruit for breakfast without letting the dressing sit the full 2 hours. Made for ZWT7 Pacific Islands, for my team Food.Commandos,This was so delicious and refreshing. Even though the fresh fruits were tasty enough in their own right, I really enjoyed the banana dressing as a topper for this salad. This is a great side dish for a summer BBQ or picnic. Thanks, Brenda. Made for ZWT7, Mischief Makers.


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    Steps

    1
    Done

    Prepare Banana Dressing:.

    2
    Done

    Combine Dressing Ingredients in Blender, and Blend Until Smooth 15-20 Seconds. Refrigerate 2 Hours.

    3
    Done

    Combine All Cut Fruits in a Large Bowl and Toss Together Gently.

    4
    Done

    Mound Fruit on Individual, Lettuce Lined Plates. Serve Banana Dressing in a Gravy Boat, or Pour Dressing Over Individual Fruit Salads.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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