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Layered Fruit Salad

21st.Century.Chef's picture
Ingredients
For sour cream dressing
  Plain yogurt 8 Ounce (1 Container)
  Dairy sour cream 8 Ounce (1 Container)
  Sugar 3 Tablespoon
  Cassis/Blackberry liqueur 1 Tablespoon
  Grated orange rind 1 Teaspoon (Rind Of 1/2 Orange)
  Almond extract 1⁄8 Teaspoon
For salad
  Pineapple 1 Large, quartered, peeled, cored and cut into chunks
  Strawberries 1 Pint, hulled and halved lengthwise
  Ripe kiwis 2 , peeled and sliced
  Navel orange 1 , peeled and sectioned
  Ripe papaya 1 , halved, pitted, peeled and cut into thick slices
  Seedless red grapes 1⁄2 Pound, stems removed
  Sliced almonds 1⁄2 Cup (8 tbs), toasted
Directions

1. Prepare the Sour Cream Dressing: Combine the yogurt, sour cream, sugar, liqueur, orange rind and almond extract in a small bowl.
2. Assemble the Salad: Place the pineapple chunks in a 2-quart glass or crystal bowl. Arrange the strawberry halves, cut-side out, around the edge of the bowl. Arrange the kiwi slices over the strawberries around the edge of the bowl. Top with the orange sections, papaya slices and red grapes. Pour the dressing evenly over the top. Cover the bowl with plastic wrap. Refrigerate the salad until ready to serve, for up to 1 day.
3. To serve the salad: Just before serving, sprinkle the almonds over the dressing. Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss the salad so all the ingredients are evenly coated with the dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Servings: 
8

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