Easy Rainbow Fruit Salad
Fruit salads are perfect as a side for every meal of the day and can add a sweet relief to something spicy or heavy. Even better when the salad catches all the colors of the rainbow. I’ve served this in a cute jar for a pretty arrival to a party, but feel free to arrange the salad in a tray and drizzle the dressing over the top!
Prep time:
Cook time:
Serves: 4
Calories per serving: 111
Ingredients:
Cook time:
Serves: 4
Calories per serving: 111
1/4 cup coconut cream (I like Coco Real from a squeeze bottle)
1/4 cup fresh lime juice
1/4 cup orange juice
2 Granny Smith apples, cored and chopped
1 pint strawberries, hulled and roughly chopped
1/2 cup pomegranate arils
3 mangoes, chopped
3 to 4 yellow kiwis, peeled and chopped, or 1 pint golden raspberries
1 cup seedless green grapes, halved
1 pint blueberries
Directions:
In a small bowl, whisk together the coconut cream, lime juice and orange juice. Add the apples and toss. Remove the apples with a slotted spoon to a bowl. Pour the dressing in the bottom of a 2-quart presentation jar.
In order, add the ingredients to the jar, starting with the strawberries, then pomegranates, mangoes, kiwis, grapes, apples and blueberries. Close and chill until ready to serve. When ready to serve, pour into a bowl and gently toss.
Source: foodnetwork.com
In order, add the ingredients to the jar, starting with the strawberries, then pomegranates, mangoes, kiwis, grapes, apples and blueberries. Close and chill until ready to serve. When ready to serve, pour into a bowl and gently toss.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.