Rainbow Fruit Salad

Name: Rainbow Fruit Salad
Prep time: 20 min
Total time: 20 min
Yield: 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 blueberries; 3 kiwifruit, peeled and sliced; 1 pint fresh strawberries, halved; 6 ounces cream cheese, softened; 1/3 cup confectioners' sugar; 2 tablespoons fresh lime juice; 1/2 teaspoon grated lime zest; 1 cup heavy whipping cream, whipped

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 20 servings.

When my children were young, I would often dress up fresh fruit in this easy salad. Decades later, my grandchildren and great-grandchildren still love digging in to the fruity layers. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana

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 blueberries
3 kiwifruit, peeled and sliced
1 pint fresh strawberries, halved
6 ounces cream cheese, softened
1/3 cup confectioners' sugar
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
1 cup heavy whipping cream, whipped

Directions

1. Toss bananas in 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 and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.

Nutrition Facts

3/4 cup: 123 calories, 7g fat (5g saturated fat), 22mg cholesterol, 31mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 1g protein.

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