Pinkglow® Fruit Salad with Pineapple-Hibiscus Dressing
6 servings | Prep Time: 50 minutes | Cook Time: 5 minutes
• 1 Pinkglow® Pineapple
• ½ cup granulated sugar
• ½ cup water
• ½ cup dried hibiscus flowers (sometimes labeled “jamaica”)
• ¼ cup fresh lime juice
• 1 fresh coconut
• 1 dragonfruit
• 3 kiwis
• 1 mango
• 1 star fruit
• ⅓ cup toasted coconut flakes
Use a serrated knife to cut off the top and bottom of the pineapple, then stand it on end and cut away the pineapple rind, following the contour of the fruit. Cut out the pineapple core by cutting the pineapple into 4 pieces just to the side of the core. Discard the core and cut pineapple flesh into ¾” chunks. Transfer 1 cup pineapple chunks to a blender, reserving the rest of the pineapple for the salad.
In a small saucepan over medium heat combine sugar, water, and hibiscus flowers. Bring to a simmer, stirring frequently to dissolve the sugar. Once the sugar has completely dissolved, take off the heat and allow to steep for 10 minutes.
Strain the hibiscus syrup into the blender with the pineapple. Add lime juice to blender. Blend until very smooth, then strain through a fine mesh sieve for a completely smooth dressing.
Hold the coconut on its side (with the “eyes” facing to the side) in your non-dominant hand over a medium bowl to catch the coconut water inside. Whack the coconut forcefully with the spine of a heavy knife or cleaver or a hammer. Rotate the coconut and continue whacking all the way around--eventually the coconut will crack, and you will be able to pry it apart. Reserve the coconut water for drinking.
Insert a butter knife between the brown hull of the coconut and the white flesh inside. Do this all the way around the coconut pieces until the inner flesh pops away from the hull. Use a vegetable peeler to remove the thin brown skin from the coconut pieces. Cut the coconut flesh into bite-sized pieces.
Use a melon baller to scoop out the dragonfruit flesh. Cut kiwis lengthwise in half, then use a spoon to scoop the inside from the brown skin. Cut the kiwi halves crosswise into half moons. Peel the mango, cut the flesh away from the large central pit, and cut into bite-sized pieces. Cut the star fruit crosswise into ¼” thick slices.
To assemble the salad, in a large serving bowl toss to combine the reserved pineapple, coconut, dragonfruit, kiwi, mango, and star fruit. Drizzle with pineapple-hibiscus dressing to taste. Sprinkle with coconut flakes. Serve immediately.
Refrigerate any remaining dressing in an airtight container for up to 1 week.