Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006




Ingredient Checklist


Instructions Checklist
  • Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.



Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition Facts

166 calories; protein 2.5g 5% DV; carbohydrates 28.9g 9% DV; exchange other carbs 2; dietary fiber 4.4g 18% DV; sugars 16g; fat 6.1g 9% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 853.4IU 17% DV; vitamin c 95.8mg 160% DV; folate 45.3mcg 11% DV; calcium 37.6mg 4% DV; iron 1.1mg 6% DV; magnesium 44.1mg 16% DV; potassium 522.3mg 15% DV; sodium 150.8mg 6% DV; thiamin 0.1mg 6% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Refreshing I wanted to try something different. I have had kiwi salad before that used kiwi bananas and 7-Up. That one was good but this is great! I did substute and Granny Smith apple for the bell pepper. The shallots and cayenne pepper pushed the dish over the top with flavor. The apple added a wonderful crunch. I will most definitely make this again. Pros: Quick Easy Tasty Read More
Rating: 4 stars
Great salad for brunch I really like this salad! It made me smile when my family grinned and asked for more. The shallots are a welcome change to a fruit salad and the mint was awesome too. I didn't have a red pepper at the time (and wasn't going outside in the snow for one pepper) but I did have an apple where I replaced it. It was a fugi apple so it may have bumped up the sweetness factor but it was the crunch that was needed to match the subtle taste of the minced shallot. I didn't use the cashews I'm allergic. I didn't want to substitute with any other nut. I could have used peanuts but it didn't feel right to add them. It tasted great without them so no love was lost. I also didn't have the rice wine vinegar so I used my pomegranate red vinegar and it was just fine. My sister who has these unbelievable taste buds (she can guess almost any herb by taste) gave her nod of approval so it was as success! Try it out and see for yourselves. It is great to cook with fresh vegetables and fruits and I try to use as many flavorful recipes in the winter. It may be cold and bleak outside so I try to make it warm and tropical inside! Pros: sweet tasty easy to make and a crowd pleaser Cons: for some a little too sweet Read More