** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Slice dried figs.
Slice pineapple into half; scoop out center; cut into bite-size chunks.
Drain oranges.
2. Arrange figs, pineapple chunks and oranges in pineapple shells.
3. Whip cream; stir in sugar and coconut (reserve some coconut for topping, if desired).
4. Spoon over fruits.
Garnish with fresh mint, if desired.
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Dietary Notes:
This recipe is low-sodium with 14.75mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 113% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Sulfites, Figs, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.