Tropical Fruit and Pasta Salad

Demonstrated by: Barbara Gray of Food Consultants of Hawaii.
Featured in Island Grown Products on March 1, 1996.



Tropical Fruit and Pasta Salad

  • 3 cups cooked fusilli or rotelle (pasta)
  • Macadamia-Papaya Seed Dressing (see below)
  • 1 cup cubed fresh pineapple
  • 1 cup sliced strawberries
  • 1 small papaya, peeled, seeded, and cubed
  • 1 kiwi, peeled and sliced
  • Red leaf lettuce


  1. In a large bowl, combine cooked pasta and 1/4 cup of Macadamia-Papaya Seed Dressing; toss gently to coat.
  2. Cover and chill for 1 hour.
  3. When ready to serve, add fresh fruits and desired amount of the Macadamia-Papaya Seed Dressing.
  4. Serve on lettuce leaves.

Makes 8 servings.

Macadamia-Papaya Seed Dressing:

  1. In a food processor or blender, add 1/2 small Maui onion and 1 tablespoon papaya seeds; chop, using a pulsing action.
  2. Add 1/4 cup sugar, 1/2 teaspoon dry mustard, 1/4 teaspoon salt, and 1/4 cup tarragon vinegar; blend well.
  3. Continue to blend, gradually adding 1/2 cup macadamia nut oil in a slow steady stream.

Makes 1 cup.


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