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Nutrition Facts
Serving Size 440 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Total Carbohydrate 62 g 21%
Dietary Fiber 7 g 28%
Sugars 33 g
Protein 2 g
Vitamin A 50% Iron 4%
Vitamin C 280% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pineapple and Mango Salad
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
4  People


Recipe makes 4 Servings

1 pineapple
2 mango
2 large navel orange
1/2 cup(s) red onion, chopped
1/2 cup(s) cilantro leaves, chopped
1 Tbsp H-E-B White Wine Vinegar
4 Tsp H-E-B 100% Pure Olive Oil
2 Tsp Hill Country Fare Honey
2 large navel orange, zested
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Cut pineapple into bite-size pieces and cut mangos lengthwise into thirds, cutting as close to the seed as possible.
Discard center sections with seeds. Score remaining pieces in a 1/4-inch grid-like pattern, from cut-sides just to the skin; turn pieces inside out and cut cubes from skin.
Zest oranges; zest only outer portion of the peel, avoiding the bitter white pith. Set zest aside.
Cut away remaining peel and white pith. Hold oranges over a large bowl to catch juice while cutting orange from between segments into same bowl.
Toss pineapple, mango, red onion and cilantro with orange segments.
To make dressing, combine vinegar, honey and olive oil in a small bowl. Drizzle over salad, toss and serve.



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