Monday, Sep 26, 2016
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Watermelon Hawaiian Salad

1 cup macadamia nuts

2 bananas

1 small papaya

Juice from 4 fresh limes

3 cups seedless watermelon balls or

small squares

2 cups fresh pineapple chunks

1 cup freshly grated or unsweetened

coconut

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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