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Citrus Fruit Salad

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 1/2 cup heavy whipping cream
  • 3/4 cup vanilla yogurt
  • 1 medium fresh pineapple, peeled, cored and cubed (about 5 cups)
  • 5 clementines, peeled and segmented (seeded if necessary)
  • 1 medium grapefruit, peeled and sectioned
  • 1/2 cup chopped pecans, toasted


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

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