Recipe courtesy of B. Smith

Exotic Fruit Salad

  • Level: Intermediate
  • Total: 1 hr 1 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 35 min
  • Yield: 10 to 12 servings
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1 tablespoon poppy seed

1 large mango, peeled, cut into 3/4-inch cubes (about 2 cups)

1 medium papaya, skin and seeds removed, cut into 3/4-inch cubes (about 2 cups)

1 medium pineapple, skin, hard eyes, and central core removed, cut into 3/4-inch cubes (about 4 cups)

Flaked coconut or chopped nuts, for garnish

1 (11-ounce can) mandarin oranges, undrained

1/2 cup flat Champagne

1/4 cup sour cream

2 tablespoons honey


  1. Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool.
  2. Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds.
  3. Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for 1 hour. Decorate the fruit salad with flaked coconut or chopped nuts, and serve.
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