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Quick Tropical Fruit Salad


This colorful tropical fruit salad is a delicious way to top off a great breakfast dish, like Apricot-Stuffed French Toast.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2006


  • 2 tablespoons light-brown sugar
  • 2 navel oranges
  • 1 small fresh pineapple
  • 3 kiwis


  1. Place sugar in a large bowl. Using a paring knife, slice off both ends of each orange. Following curve of fruit, cut away peel and white pith. Quarter lengthwise; cut crosswise into 1/2-inch pieces. Add to bowl.

  2. Cut off both ends of pineapple. Following curve of fruit, cut away peel. Quarter lengthwise; remove core. (Save half of pineapple for another use.) Cut remaining pineapple crosswise into 1/2-inch pieces (about 3 cups). Add to bowl.

  3. Cut kiwis in half crosswise. Use a spoon to remove flesh. Halve lengthwise, and cut into slices. Add to bowl; toss gently to combine. Serve in bowls.

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