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Photo of Layered tropical fruit salad with coconut macaroons by WW

Layered tropical fruit salad with coconut macaroons

3
Points®
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Easy
Want to jazz up fresh fruit? Put the pub factor into eating your daily serve with this fruit-based dessert that practically scream summer!

Ingredients

Paw paw or papaya

500 g, (½ small), peeled, seeded, sliced

Pineapple

450 g, (½ small), peeled, cored, sliced

Kiwifruit

2 medium, peeled, cut into wedges

Mango

1 medium, thinly sliced

Macaroon

48 g, (12 coconut flavoured), broken

Passionfruit(s)

¼ cup(s)

Instructions

  1. Place the sliced papaya, pineapple, kiwifruit and mango in a large bowl and toss gently to combine.
  2. Place half the fruit salad into four 2-cup (500ml) capacity serving glasses or bowls. Top with two-thirds broken macaroon pieces and remaining fruit salad. Serve fruit salad immediately topped with remaining macaroon pieces and drizzled with passionfruit pulp.

Notes

You can replace the tropical fruits in this recipe with any variety of seasonal fresh fruit. Think stone fruits, such as peaches, nectarines and cherries, or a combination of apples, pears, grapes and banana.

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