- Serving Size: 6
- Preparation Time: 20 minutes
- Total Cooking time: 0 minutes
Isaac is a huge fan of the tropical fruit cocktail that in recent years he says has given the old fashioned blend of peaches and pears (and that one single solitary cherry bit) a run for its money. The problem is that like its cousin it comes swimming in heavy syrup and therefore is a glycemic nightmare for the sugar conscious among us. This recipe does have sugars in it and should be eaten and enjoyed in moderation by diabetics and those who adhere to low carbohydrate diets, but is much healthier and delicious than what you find on store shelves. Try it at your next potluck or luau themed party.
|1||fresh pineapple peeled and cored|
|1||small||Mexican red papaya peeled and cut into 1″ cubes|
|2||ripe mangoes (or use 2 cups frozen mango chunks)|
|2||cups||Honeydew melon chunks (about ½ of a small melon)|
|2||Bananas (slightly under ripe) peeled and cut into 1″ chunks|
|1||orange, peeled and segmented|
Cut all fruits into roughly 1″ chunks and place in a large mixing bowl, add pineapple juice and the orange and lemon juice, stirring gently to coat evenly. Cover and chill in refrigerator for at least one hour. Makes a great breakfast or brunch side dish.