Rum-Spiked Fruit Salad

From EatingWell: January/February 1991 — Subscribe to EatingWell Magazine Today!

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

6 servings

Active Time: 20 minutes

Total Time: 2 hours 20 minutes (including chilling time)

Nutrition Profile

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

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).

2 Carbohydrate Serving

Exchanges: 2 1/2 fruit

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