Rum-Spiked Fruit Salad

Rum-Spiked Fruit Salad

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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
  • ½ ripe cantaloupe, peeled, seeded and cut into bite-size pieces
  • 2 apples, cored and cut into bite-size pieces
  • ½ cup dark rum
  • 2 tablespoons dark brown sugar
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg

Preparation

  • Active

  • Ready In

  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; 1.0 g fat(0.0 g sat); 6.0 g fiber; 54.0 g carbohydrates; 3.0 g protein; 75.0 mcg folate; 0 mg cholesterol; 43.0 g sugars; 2823.0 IU vitamin A; 140.0 mg vitamin C; 61.0 mg calcium; 1.0 mg iron; 10 mg sodium; 583.0 mg potassium
  • Nutrition Bonus: Vitamin C (233% daily value), Vitamin A (56% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fruit

Reviews 0