Aloha salad

Yield: 8 servings

Measure Ingredient
2 cups California Dried Figs
1 Fresh pineapple
1 cup Mandarin oranges
1 cup Whipping cream
2 tablespoons Sugar
½ cup Toasted flaked coconut
Fresh mint (optional)

Slice dried figs. Slice pineapple into half; scoop out center; cut into bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and oranges in pineapple shells. Whip cream; stir in sugar and coconut (reserve some coconut for topping, if desired). Spoon over fruits. Garnish with fresh mint, if desired.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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