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Rum-Spiked Fruit Salad

January/February 1991

Your rating: None Average: 4.4 (5 votes)

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


Rum-Spiked Fruit Salad

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate overnight.

Nutrition

Per serving: 188 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 38 g carbohydrates; 2 g protein; 5 g fiber; 10 mg sodium; 446 mg potassium.

Nutrition Bonus: Vitamin A (49% daily value), Vitamin C (143% dv).

Carbohydrate Servings: 2

Exchanges: 2 1/2 fruit


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Recipe Categories

Season
Fall
Winter
Spring
Meal/Course
Snack
Brunch
Dessert
Type of Dish
Desserts, fruit
Snack
Ethnic/Regional
Caribbean
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Preparation/ Technique
No-cook
Publication
January/February 1991
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