Tropical Fruit Salad with Fruit Vinaigrette


1 small pineapple, peeled and diced
1 papaya, peeled and diced 
1 mango, peeled and diced
2 small bananas
1/3 cup NAKANO Seasoned Rice Vinegar Original
1 Tbsp. honey
1/8 tsp. allspice
Salt and white pepper
2 kiwi fruit, peeled and diced
1 cup strawberries or grapes, cut into halves
2 Tbsp. chopped red onion
2 tsp. chopped fresh mint leaves


Place 1/2 cup each pineapple and papaya, 1/4 cup mango, and one peeled banana in blender container. Add rice vinegar, honey and allspice; blend until smooth. Season to taste with salt and pepper. 

Place remaining pineapple, papaya and mango, plus kiwi fruit and strawberries in a large bowl. Slice remaining banana; add to bowl along with onion and mint. Pour about 1/2 cup vinaigrette over fruit; toss gently to coat. 

Makes 6 servings. 

Tip: Remaining vinaigrette may be refrigerated for up to 1 week. Use as a marinade for chicken or pork, or as a dressing for an avocado and citrus salad.


Per serving (includes all dressing): 188 calories, 2g protein, 48g carb, 1g fat, 0mg chol, 217mg sodium

Tropical Fruit Salad with Fruit Vinaigrette
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