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Serves 6
Each serving equals two 5 A Day servings


• 1 sweet (fresh, frozen or canned) pineapple, peeled, cored, diced into small cubes
• 1 mango, peeled and sliced into thin strips (the pit is almond-shaped and sticks to the fruit, so just cut around it)
• 3 green anjou pears, cored and diced into small cubes (leave the peel on for color and fiber)
• 1 large ruby red grapefruit, segmented*
• Seeds of 1 pomegranate


Combine all fruit, or layer in a clear bowl, and dress with the following ingredients whisked together:
Juice of 5 limes and 3 Tbsp honey.

* To segment a citrus fruit, use a small, sharp knife to cut off each end. Then carefully cut down each side until all skin and white pith is removed, revealing only orange flesh. Then, cut inside each segment, removing from each a triangle of orange but leaving all fibrous white material. Discard the white remains.


Try adding or substituting melon — watermelon, cantaloupe, honeydew and Persian are a few good ones.

Instead of mango, try papaya, cherimola, guava, peaches, or nectarines.

Instead of pear, try apple or quince. Quince tastes bitter when its raw, but when poached in a small amount of water until soft, its aroma and flavor are delicate and beautiful. Or, try the Asian pear, with a delicate flavor you won't believe.

Instead of the grapefruit, try one of many orange varieties — navels, clementines, tangerines and tangelos are a few. Or, try the exotic blood orange, with segments ranging from light yellow to deep red.

Instead of pomegranate, try ripe strawberries or raspberries for some bright red color. Or, for crunch, try passion fruit seeds. Passion fruit is a small, purple fruit that shrivels when ripe — don't use it before then.

Try cooking some of the fruits in such a way that highlights their flavor. For example, pineapple has even more flavor when it's roasted in a 375° oven, and begins to caramelize.
The same is true for apples and pears, when cooked on the stove in a little bit of water and sugar.

Nutritional analysis per serving: Calories 191, Fat 1g, Saturated Fat 0g, Calories from Fat 4%, Carbohydrate 49g, Cholesterol 0mg, Fiber5g, Sodium 4mg.

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  Fruit Salads pg 2 'G' to 'W'   |   Great Date and Orange Salad   |   Greek Pear Salad   |   Green & Orange Salad   |  Glorious Fresh Fruit Salad   |   Golden Fruit Salad   |   Hawaiian Ambrosia   |   Honey Lime Fruit Salad   |   Honeydew Melon Salad   |   Mango & Melon Salad   |   Marinated Blueberries & Tropical Fruits   |   Mexican Fruit Salad   |   Mixed Persimmon Salad   |   Papaya Boats   |   Pepper & Grape Fruit Salad (1903)   |   Persimmon Apple Salad   |   Persimmon Pomegranate Salad   |   Pineapple Honeydew Salad, Lime Shrimp   |   Pomegranate & Banana Salad   |   Rainbow Fruit Salad   |   Sensational Five Star Fruit Salad   |   Southwestern Cantaloupe Salad   |   Spiced Cherry Salad   |   Star Fruit Salad   |   Stilton & Cherry Salad, Cinnamon   |   Strawberry Fruit Salad 3 Dressings   |   Strawberry Poppyseed Salad   |   Strawberry Spa Turkey Salad   |   Summertime Fruit Salad   |   Tangerine Kiwi, Cranberry Dressing   |   Tropical Kiwifruit Salad   |   Tropical Fruit Salad with Guava Sauce   |   Waldorf Salad, Low Fat   |   Waldorf, Autum Pear & Apple Waldorf   |   Waldorf, Cherry Berry Waldorf Salad   |   Waldorf, Cranberry Waldorf Salad   |   Waldorf, Dried Plum Waldorf Salad   |   Waldorf, Watermelon Waldof Salad   |   Waldorf, Western Waldorf Salad   |  Winter Fruit Salad  
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