Rum-Spiked Fruit Salad

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From: EatingWell Magazine Holiday Issue 1996

Pineapple, mango, grapefruit, orange, cantaloupe and apples are dressed with rum and brown sugar for a taste of the tropics.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pineapple, peeled, cored and cut into bite-size pieces
  • 1 ripe mango, peeled and cut into bite-size pieces
  • 1 grapefruit, peeled and separated into sections
  • 1 large orange, peeled and separated into sections
  • 1/2 ripe cantaloupe, peeled, seeded and cut into bite-size pieces
  • 2 apples, cored and cut into bite-size pieces
  • 1/2 cup dark rum
  • 2 tablespoons dark brown sugar
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg

Preparation

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  1. Place pineapple, mango, grapefruit, orange, cantaloupe and apples in a bowl. Stir in dark rum, brown sugar, cinnamon and nutmeg. Mix well. Chill in the refrigerator for at least 2 hours or overnight. Served chilled.
  • Make Ahead Tip: Cover and refrigerate overnight.

Nutrition information

  • Per serving: 254 calories; 1 g fat(0 g sat); 6 g fiber; 54 g carbohydrates; 3 g protein; 75 mcg folate; 0 mg cholesterol; 43 g sugars; g added sugars; 2823 IU vitamin A; 140 mg vitamin C; 61 mg calcium; 1 mg iron; 10 mg sodium; 583 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 fruit

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