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Fruit Salad:
3 cups pineapple, cut in 1" dice
2 cups mango, cut in 1" dice
2 cups papaya, cut in 1" dice
1 banana, sliced
1 5-ounce can mandarin orange sections, drained

Dressing:
1 tablespoon chopped pickled ginger
1 tsp. curry powder
1 tablespoon fresh mint, chopped
1 cup mango juice

Garnish:
Mint sprigs

Make The Fruit Salad:
Combine all fruit ingredients.

Make The Dressing:
Combine the dressing ingredients.

Assembly:
Pour dressing over salad and toss lightly. Refrigerate 2 hours. Garnish the salad with mint sprigs.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A