The exotic fruit salad is a delicious dessert made with pineapple, papaya, kiwi, mangoes, starfruit, lychees, and pomegranate. The fruit is cut into pieces and seasoned with sugar, rum, and sweet white wine, creating a mix of tropical and refreshing flavors. Perfect to enjoy during hot summer days.
Peel the pineapple, slice it, and then cut the slices into cubes
Cut the papayas in half, remove the black seeds, divide them into quarters, peel them, and cut them into cubes
Peel the kiwis and cut the flesh into cubes
Cut the mangoes in half, remove the pit, do not peel, and push the flesh out from underneath with your fingers, then cut the flesh into cubes
Remove the ends of the starfruit and slice the fruit
Peel the lychees, remove the pit, or use canned ones, drained
Gather the fruit in a bowl, sprinkle with four tablespoons of sugar, drizzle with a glass of wine and two tablespoons of rum
Cover the surface with pomegranate seeds
Seal the bowl with plastic wrap and refrigerate for 4 hours
Gently mix and let stand for 10 minutes at room temperature before serving
Italia
| Energy (kcal) | 63.91 |
| Carbohydrates (g) | 7.77 |
| of which Sugars (g) | 7.77 |
| Fat (g) | 1.77 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 2.42 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.04 |
