1 cup macadamia nuts
1 small papaya
Juice from 4 fresh limes
3 cups seedless watermelon balls or
2 cups fresh pineapple chunks
1 cup freshly grated or unsweetened
3 cups low-fat vanilla fl avored yogurt
Place the macadamia nuts in a food processor fi tted with
a steel blade and pulse them a couple of times to chop them
into large pieces. Then place them in a nonstick heavy saut
pan and toast them over medium heat until they turn golden,
stirring constantly. Remove them to a heatproof dish or
bowl and allow them to cool.
Peel and cut the bananas and papaya fl esh into small
chunks and toss them in the lime juice. Place the banana
and the papaya chunks in a large glass bowl with the watermelon,
pineapple and coconut. In another bowl mix together the yogurt. Pour over the fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle
the toasted macadamia nuts over the top and serve immediately.
Yield: Serves 8 to 12.
Source: National Watermelon Promotion Board
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