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
Rainbow Fruit Salad
Rainbow Fruit Salad
Prep 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
Directions
- Toss bananas in 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 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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