Hawaiian Watermelon Salad

Hawaiian Watermelon Salad

Adapted from recipe courtesy of the National Watermelon Promotion Board.

Serve our tropical Hawaiian Watermelon Salad in split fresh coconut

shells for a presentation no one will forget.

Serves: 8

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 flavored yogurt
1/3 cup papaya seeds

1.Place macadamia nuts in a food processor fitted with a metal blade

and pulse a couple times just to chop them into large pieces. Place
them in a nonstick heavy saute pan and toast over medium heat just
until they turn golden, stirring constantly. Remove them to a
heat-proof dish or bowl and allow them to cool.

2.Peel and cut the bananas and papaya flesh into small chunks and toss

them in lime juice. Place banana and papaya chunks in a large glass
bowl with watermelon, pineapple, and coconut. In another bowl, mix
together yogurt and papaya seeds. Pour over fruit and coconut. Toss to
combine.

3.Place in a serving bowl or coconut shells. Sprinkle toasted macadamia nuts over the top and serve immediately.