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Rainbow Fruit Salad

 Rainbow Fruit Salad
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.
16-20 ServingsPrep: 20 min + chilling


  • 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


  • Toss bananas and lemon juice; place in a 4-qt. glass serving bowl.
  • Add remaining fruit in layers.
  • 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.