Layered tropical fruit salad with coconut macaroons
3
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Want to jazz up fresh fruit? Put the pub factor into eating your daily serve with this fruit-based dessert that practically scream summer!
Ingredients
Paw paw or papaya
500 g, (½ small), peeled, seeded, sliced
Pineapple
450 g, (½ small), peeled, cored, sliced
Kiwifruit
2 medium, peeled, cut into wedges
Mango
1 medium, thinly sliced
Macaroon
48 g, (12 coconut flavoured), broken
Passionfruit(s)
¼ cup(s)
Instructions
1
Place the sliced papaya, pineapple, kiwifruit and mango in a large bowl and toss gently to combine.
2
Place half the fruit salad into four 2-cup (500ml) capacity serving glasses or bowls. Top with two-thirds broken macaroon pieces and remaining fruit salad. Serve fruit salad immediately topped with remaining macaroon pieces and drizzled with passionfruit pulp.
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