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0.0 – 0 reviews • Fruit
Level: |
Intermediate |
Total: |
1 hr 1 min |
Prep: |
25 min |
Inactive: |
1 min |
Cook: |
35 min |
Yield: |
10 to 12 servings |
Ingredients
- 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
Instructions
- 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.
- Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds.
- 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.
Nutrition Facts
Serving Size |
1 of 12 servings |
Calories |
107 |
Total Fat |
2 g |
Saturated Fat |
1 g |
Carbohydrates |
23 g |
Dietary Fiber |
2 g |
Sugar |
18 g |
Protein |
1 g |
Cholesterol |
2 mg |
Sodium |
7 mg |