Cuban Fruit Salad

Name: Cuban Fruit Salad
Prep time: 10 min
Cook time: 1436 min
Total time: 6 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup Strawberry (1 cup of strawberries, hulled and halved); ½ cup Blueberry (½ cup of blueberries); 1 cup Grapes (1 cup of grapes, halved); 2 cup Mango (2 cups of chopped mango); 1 ½ cup Pineapple (1 ½ cups of chopped pineapple); 8 oz Mandarin Oranges (8 oz mandarin oranges in their juice); 1 cup Greek Yogurt (1 cup Greek yogurt, we like using 5% fat); 0 pieces Orange (Zest and juice of an orange); 0 pieces Lime (Zest of a lime); 2 tbsp Coconut (2 tablespoons of toasted coconut); 2 tbsp Marshmallow (2 tablespoons of marshmallows); ⅓ cup Almond (1/3 cup sliced almonds)

Cuban Fruit Salad - Appetizers,Brunch (Caribbean)

6 minMexican

Servings8

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Vegetarian
Pescatarian
Egg Free

Steps

1In a bowl whisk together the yogurt, lime zest, orange zest and about 1/3 cup of the juice from the orange. Be sure it is completely mixed in and not clumpy. Set aside.
2In a large bowl add all the fruit. Combine together including the mandarin oranges and their juice. This will slightly sweeten the fresh fruit.
3If you are not ready to serve, you can prep everything up to this point and keep in the fridge covered for a few hours.
4Once you are ready to serve. Spread the yogurt over a large platter. Top the yogurt with the mixed fruit. Be sure to add any liquid from the fruit. Top with coconut, almonds and marshmallows. Serve immediately