Rainbow Fruit Salad Recipe
Rainbow Fruit Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
To entice my children to eat fruit when they were young, I often "disguised" it in this easy-to-prepare salad. I still make it today—and I'm a great-grandmother. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana
Recommended: 13 Fun Rainbow Treats
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min + chilling

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

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 zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving. Yield: 20 servings.
Originally published as Rainbow Fruit Salad in Country Woman July/August 1996, p12

Nutritional 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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  • 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
  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 zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving. Yield: 20 servings.
Originally published as Rainbow Fruit Salad in Country Woman July/August 1996, p12

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