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Fruit Salad Sunburst

 Fruit Salad Sunburst
A plate of colorful fruits also took on a fresh look for my sunflower theme. This "floral" arrangement has a light pineapple dressing that I like a lot. Even my younger brother said it was "pretty good"! —Holly Joyce Jackson, Minnesota
4-6 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon cornstarch
  • 3/4 cup pineapple juice
  • 2 to 3 kiwifruit
  • 1 pint blueberries
  • 3 medium firm bananas, halved widthwise and lengthwise
  • 1 medium navel orange, sliced and quartered
  • 3 large strawberries, quartered


  • In a small saucepan, combine cornstarch and pineapple juice until
  • smooth. Bring to a boil; cook and stir for 1 minute or until
  • thickened. Cool.
  • Cut the end off one kiwi; place cut side down in the center of a
  • large round platter. Place blueberries evenly around kiwi. Cut
  • remaining kiwi into 1/8-in. slices; place around edge of plate.
  • Place bananas in a spoke pattern over blueberries. Arrange oranges
  • over bananas and around center kiwi, overlapping slightly. Place
  • strawberries between bananas. Drizzle with pineapple dressing.
  • Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 132 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 33 g carbohydrate, 4 g fiber, 2 g protein.