Following curve of fruit, cut away peel. Quarter lengthwise; remove core. (Save half of pineapple for another use.) Cut remaining pineapple crosswise into 1/2 -inch pieces (about 3 cups). Add to bowl.

If you can’t find cheeks, use beef chuck as a substitute. The tart and crunchy fennel and green mango salad lifts the beef with its bright flavors. Get the recipe. Cook time: 40 minutes.

Everything from the dressing used to the type of fruit included matters, but size is the most important component, in our ...

Test Kitchen Director Donna Deane and recipe tester Mary Ellen Rae collaborated on a dessert that turned out to be a real winner: macadamia-guava tea bread topped with tropical fruit salad.

Enjoy a tropical treat with this Hawaiian Cheesecake Salad recipe! This creamy fruit salad is packed with fresh tropical fruits, smooth cream cheese, and instant cheesecake pudding mix.

Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes. Transfer to a plate. Top salad with coconut before serving.

6. Grilled Fruit Salad The best fruits to grill are ones that can hold up easily, such as peaches, nectarines, and pineapple. When grilling, make sure you grill for about three to four minutes so ...

Yield: 4 main-course servings.Make a vinaigrette by whisking together the rice vinegar, lime juice, olive oil, ginger, 1 tablespoon green onions, pepper and chopped cilantro. Set aside.