ABOUT THE RECIPE:
“Yum!” is all I can say. My vegan ambrosia-style fruit salad is reminiscent of the classic recipe, but in place of marshmallows, I use dates! Serve this delicious dish for a good morning treat, afternoon snack, or first course for a dinner party.
Makes 2 to 4 servings
INGREDIENTS:
2 clementines (or small oranges), peeled and divided into sections
1 1/2 cups peeled, cored and cubed pineapple
1 very large or 2 small bananas, peeled and sliced
2 tablespoons unsweetened shredded dried coconut
4 large Medjool dates, pitted and chopped
INSTRUCTIONS:
Squeeze the juice from 3 or 4 of the clementine (or orange) sections into the bottom of a medium-sized bowl. Add the remaining clementine sections, pineapple, banana, coconut and dates to the bowl. Gently toss to combine. Divide into 2 to 4 pretty dishes, and serve.
Ingredients
Directions
ABOUT THE RECIPE:
“Yum!” is all I can say. My vegan ambrosia-style fruit salad is reminiscent of the classic recipe, but in place of marshmallows, I use dates! Serve this delicious dish for a good morning treat, afternoon snack, or first course for a dinner party.
Makes 2 to 4 servings
INGREDIENTS:
2 clementines (or small oranges), peeled and divided into sections
1 1/2 cups peeled, cored and cubed pineapple
1 very large or 2 small bananas, peeled and sliced
2 tablespoons unsweetened shredded dried coconut
4 large Medjool dates, pitted and chopped
INSTRUCTIONS:
Squeeze the juice from 3 or 4 of the clementine (or orange) sections into the bottom of a medium-sized bowl. Add the remaining clementine sections, pineapple, banana, coconut and dates to the bowl. Gently toss to combine. Divide into 2 to 4 pretty dishes, and serve.
