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Rainbow Fruit Salad Recipe

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To entice her children to eat fruit when they were young, Jonnie Adams Sisler often "disguised" it in this easy-to-prepare salad. "I still make it today—and I'm a great-grandmother," she pens from Stevensville, Montana. "The salad goes well with barbecued meats or cold sandwiches.
TOTAL TIME: Prep: 20 min + chilling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min + chilling
MAKES: 16-20 servings

Ingredients

  • 2 large firm bananas, sliced
  • 2 tablespoons lemon juice
  • 2 cups seeded cubed watermelon
  • 2 cups fresh or canned pineapple chunks
  • 1 pint fresh strawberries, halved
  • 1 pint fresh blueberries
  • 3 kiwifruit, peeled and sliced
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon grated lime peel
  • 1 cup heavy whipping cream, whipped

Directions

  1. Toss bananas and lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers.
  2. In a bowl, beat cream cheese until smooth. Gradually add sugar, lime juice and peel. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving. Yield: 16-20 servings.
Originally published as Rainbow Fruit Salad in Country Woman July/August 1996, p12

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