Citrus Fruit Salad Recipe
Citrus Fruit Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fresh pineapple with yogurt and pecans is a merry update of the classic ambrosia salad. We stir it up for breakfast, a snack or as a bright side. —Heather Rivers, Boise, ID
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup heavy whipping cream
  • 3/4 cup (6 ounces) vanilla yogurt
  • 1 medium fresh pineapple, peeled, cored and cubed (about 5 cups)
  • 5 tangerines, peeled and separated into segments
  • 1 medium grapefruit, peeled and sectioned
  • 1/2 cup chopped pecans, toasted

Directions

In a large bowl, beat cream until stiff peaks form. Fold in yogurt.
Just before serving, add fruit and stir gently to combine. Sprinkle with pecans. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Citrus Fruit Salad in Simple & Delicious December/January 2016

Nutritional Facts

3/4 cup: 176 calories, 9g fat (3g saturated fat), 17mg cholesterol, 19mg sodium, 25g carbohydrate (19g sugars, 3g fiber), 3g protein.

  • 1/2 cup heavy whipping cream
  • 3/4 cup (6 ounces) vanilla yogurt
  • 1 medium fresh pineapple, peeled, cored and cubed (about 5 cups)
  • 5 tangerines, peeled and separated into segments
  • 1 medium grapefruit, peeled and sectioned
  • 1/2 cup chopped pecans, toasted
  1. In a large bowl, beat cream until stiff peaks form. Fold in yogurt.
  2. Just before serving, add fruit and stir gently to combine. Sprinkle with pecans. Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Citrus Fruit Salad in Simple & Delicious December/January 2016

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