This fruit salad is a feast for the eyes as well, with beautiful colors and shapes. The shredded coconut and vegan whipped topping are a perfect match for this fruit salad! The creaminess of the whipped topping is just so dreamy to finish off the pineapple and orange combination.
This recipe feels like a decadent treat while being light and nourishing from the amazing fresh fruit. And the shredded coconut and dried cranberries give great texture to the fruit salad, for a fun twist that will have everyone craving more!
Ingredients
1 pineapple
3 Sumo Citrus
Juice of ½ lemon
1/3 cup dried cranberries
3–4 tbsp shredded coconut, to taste
1 cup vegan whipped topping
Instructions
Cut ends of pineapple. Stand pineapple upright and remove skin by cutting downwards around sides of pineapple. To remove the brown “eyes” of the pineapple, make shallow, diagonal v-shaped cuts down the pineapple, around the eyes. Slice the pineapple cross-wise into rings, then cut rings into bite-sized chunks.
Peel Sumo Citrus and cut cross-wise through the middle, then slice each half. Add pineapple to a serving dish, arranging oranges around pineapple chunks. Drizzle lemon juice and sprinkle dried cranberries and shredded coconut evenly over top. Dollop with vegan whipped topping.
