Acapulco Fruit Salad Recipes

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ACAPULCO FRUIT SALAD



Acapulco Fruit Salad image

May be prepared early and stored in refrigerator, but to me it tastes better when served at room temperature. Just sprinkle the coconut on at serving time.

Provided by Bob 2

Categories     Fruit

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 grapefruits, sectioned,reserve juce
4 mangoes
4 bananas
6 drops vanilla extract

Steps:

  • Cut up grapefruit, mangos and bananas and mix well.
  • By the way, there is no need for lemon juice to keep the bananas from turning dark in this recipe.
  • Sprinkle mixture with raw or toasted shredded coconut.
  • Leave at room temperature for one hour then serve.

Nutrition Facts : Calories 278.8, Fat 1.1, SaturatedFat 0.3, Sodium 5.4, Carbohydrate 71.9, Fiber 6.8, Sugar 45.1, Protein 3.1

ACAPULCO AVOCADO SALAD



Acapulco Avocado Salad image

This is a great summertime salad for you out there that are always trying to keep your weight down and this is a little fatting due to the avocado.I hope that you enjoy this salad.

Provided by Gloria Gasperson'Giddings @MsGlo

Categories     Lettuce Salads

Number Of Ingredients 8

- butter lettuce leaves
2 tablespoon(s) White wine vinegar
2 tablespoon(s) Olive oil
1 - Fresh mango, diced
1/2 pound(s) Medium shrimp (26-30 count),cooked, peeled, deveined, cut in half
1 can(s) (4 oz ) diced green chiles, drained
1/2 cup(s) Any variety, salsa
2 - Ripe avocados

Steps:

  • Arrange lettuce on four plates. Set aside.
  • Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
  • Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
  • Chop and gently stir into shrimp mixture.
  • Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
  • Place each half on lettuce bed.
  • Spoon shrimp mixture evenly into avocado halves.

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