- 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.
- 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: 130 calories; 0.5 33.1 1.4 0 284 Full nutrition
ReviewsRead all reviews 3
INCREDIBLE !!!! I took it to a baby shower and at least 90% ov the women there asked for the recipe. It is excellent. i used less onion, but otherwise followed ingreds. i find that the small ...
This was a great way to use up my tropical fruit! I gave it 4 stars because I wasn't sure if I liked the onion.