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Canary Island Salad

20 Minutes

7 Servings (1/2 cup/125 mL each)



In a small bowl or jar with tight-fitting lid, combine lemon and lime juices, sugar and rum. Mix well.

In a salad bowl, combine alpiste, kiwi, papaya, mango and orange.

Drizzle dressing over salad and toss to coat.

Serve immediately or chill for up to one hour prior to serving.



1 1/2 cups (375 mL) cooked alpiste

1 kiwi, peeled and chopped

1 cup (250 mL) papaya chunks

1 mango, peeled and chopped

1 orange, peeled and sliced


1 Tbsp (15 mL) freshly squeezed lemon juice

1 Tbsp (15 mL) freshly squeezed lime juice

1 Tbsp (15 mL) granulated sugar

1 Tbsp (15 mL) dark rum

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