Photo of Layered tropical fruit salad with coconut macaroons by WW

Layered tropical fruit salad with coconut macaroons

3
3
3
SmartPoints® value per serving
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Moderate
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, (1/2 small), peeled, seeded, sliced

pineapple

450 g, (1/2 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), (60ml)

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.

Notes

TIP: You can replace the tropical fruits in this recipe with any variety of seasonal fresh fruit. Think stone fruits, such as peaches, nectarines and cherries, or a combination of apples, pears, grapes and banana.

Start eating better than ever!