Tropical Fruit Salad With Sriracha Sesame Vinaigrette Recipes

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TROPICAL FRUIT SALAD RECIPE BY TASTY



Tropical Fruit Salad Recipe by Tasty image

Here's what you need: oranges, fresh strawberry , mangoes, kiwis, lime juice, maple syrup

Provided by Merle O'Neal

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 oranges, peeled and halved
12 oz fresh strawberry , quartered
2 mangoes, chopped
4 kiwis, peeled and chopped, or sliced
3 tablespoons lime juice
1 tablespoon maple syrup

Steps:

  • Combine all the ingredients above in a large bowl.
  • Mix the dressing ingredients together and spread over fruit, mix well.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 60 grams, Fat 1 gram, Fiber 9 grams, Protein 3 grams, Sugar 45 grams

TROPICAL FRUIT SALAD WITH SRIRACHA-SESAME VINAIGRETTE



Tropical Fruit Salad with Sriracha-Sesame Vinaigrette image

This light, playful salad can wear several pairs of shoes. While substantial enough to be a main course when you just don't feel like heating up the kitchen, it also makes a great mealtime bookend, equally pleasing as an inviting appetizer or as an exotic dessert.

Yield makes 6 to 8 servings

Number Of Ingredients 14

1/4 cup toasted sesame oil
1/4 cup seasoned rice vinegar
1/2 cup honey
2 tablespoons Sriracha
2 tablespoons white sesame seeds
1/4 teaspoon low-sodium soy sauce
1 medium pineapple, peeled, cored, and cubed
2 mangoes, peeled, cored, and cubed
1 papaya, peeled and cubed
2 bananas, peeled and sliced
2 kiwis, peeled, halved lengthwise, and sliced
1 pint strawberries, hulled and quartered
1/2 cup sweetened flaked coconut, for garnish
Fresh mint, cut into thin ribbons, for garnish

Steps:

  • To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce. Set aside.
  • To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Garnish with the coconut and mint chiffonade.

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