Fruit Salad with Citrus Yogurt Sauce
Making this fruit salad the night before gives me one less thing to think about during the rush of gift opening on Christmas morning.
—Wanda Peterson, Lindsay, Ontario
SERVINGS
|
8-10
|
CATEGORY
|
Low Fat
|
METHOD
|
Chill
|
PREP |
40 min. |
TOTAL
|
40 min.
|
INGREDIENTS
- 3/4 cup water
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 teaspoon grated orange peel
- 2 tablespoons triple sec, optional
- 2 medium kiwifruit, peeled, sliced and halved
- 2 medium ripe pears, peeled and chopped
- 2 medium Red Delicious apples, chopped
- 2 medium navel oranges, peeled and sectioned
- 2 cups seedless red grapes, halved
- 1 medium pink grapefruit, peeled and sectioned
- CITRUS YOGURT SAUCE:
- 1 cup plain yogurt
- 2 tablespoons brown sugar
- 2 tablespoons sour cream
- 1 teaspoon grated orange peel
- 1/2 teaspoon vanilla extract
DIRECTIONS
For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired.
In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce. Yield: 8-10 servings.