Malibu® Rum Fruit Salad

Malibu® Rum Fruit Salad

This is fruit marinated in Malibu® rum and cream.

Cook Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
Yield:
20 servings
Servings:
20

Ingredients

  • 1 cantaloupe – peeled, seeded, and cubed
  • 1 honeydew melon – peeled, seeded, and cubed
  • 4 large fresh peaches – peeled, pitted, and sliced
  • 3 oranges, peeled and sliced
  • 3 cups sliced fresh strawberries
  • 2 large mangoes – peeled, seeded, and chopped
  • 4 kiwis, peeled and sliced
  • 1 pint blueberries
  • 1 pint fresh raspberries
  • 1 cup heavy whipping cream
  • ½ cup confectioners' sugar
  • ½ cup coconut-flavored rum (such as Malibu®)
  • 1 cup miniature marshmallows
  • ½ cup shredded coconut

Directions

Step 1
Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl.

Step 2
Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight.

Step 3
Spoon fruit salad into serving bowls and sprinkle with coconut.

Nutrition Facts (per serving)

173
Calories
5g
Fat
30g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 20
Calories 173
% Daily Value *
Total Fat5g 7%
Saturated Fat3g 17%
Cholesterol16mg 5%
Sodium33mg 1%
Total Carbohydrate30g 11%
Dietary Fiber4g 13%
Total Sugars23g
Protein2g
Vitamin C75mg 373%
Calcium33mg 3%
Iron1mg 3%
Potassium408mg 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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