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’ve never worked with tropical fruits before, don’t worry. This recipe breaks down the simple steps to prep each fruit, taking the mystery out of handling papaya and star fruit.

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.

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.

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.

In a large bowl, combine the pineapple, banana, orange, grapes, kiwifruit, strawberries, orange juice, and Grand Marnier, if using. Stir to mix well. Cover and refrigerate for 1 hour. Serve ...

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.

If not, here are 15 loaded fruit salad recipes to help you out. Fruit salads are always a hit at any outdoor celebration because they're colorful, refreshing and pair well with burgers, hot dogs ...