- Yield: 35 skewers of fruit
- Prep Time: 45 minutes
Candy corn fruit salad
With candy corn, it's all about color and shape. And this candy's colors definitely match papayas' and coconut's colors. A Halloween treat made nutritious. Make one or two candy corn skewers for your guests to get the idea. Toss the remaining fruit with this dressing for a great spooky salad.
- 1/2 cup plain yogurt
- 1 lime
- 1 tbs olive oil
- dash of salt
- 1 Caribbean Red papaya
- 1 Solo papaya
- 1/2 Groovy Coconut®
- Bamboo skewers
Follow the instructions up to step 8 on cutting a Caribbean Red papaya. Then cut about 6 papaya pieces to resemble the bottom of a piece of candy corn candy. Chop the remaining Caribbean Red papaya into 1" chunks for the salad add to a large bowl.
Follow step 1 to cut 6 pieces of Solo papayas into a piece that's smaller than a Caribbean Red papaya piece. The Solo papaya pieces will form the midsection of the candy corn. Chop the remaining Solo papaya into 1" chunks for the salad. Add to the Caribbean Red bowl.
Follow the instructions for extracting the white meat of the Groovy Coconut. Cut 1 slice or crescent. Again, cut 6 pieces into individual pieces forming a triangle for the top of the candy corn. Cut the rest of the Groovy Coconut into large pieces and put in a food processor. Pulse until chopped. Add to the Caribbean Red bowl.
Skewer the Caribbean Red papaya piece, then the Solo papaya piece and then the Groovy Coconut piece. Trim to form a triangle. Hold in place with a ribbon. You've cut enough pieces to make at least 2 candy corn skewers. Your diners will get the candy corn idea. Whatever papaya and coconut pieces you don't use, just toss into the Caribbean Red bowl.
In a small bowl, combine the ingredients for the dressing. Pour over the fruit in the large bowl and toss. Cover and chill at least 2 hours.
Toss to coat just before serving.