Layered Fruit Salad
|For sour cream dressing|
|Plain yogurt||8 Ounce (1 Container)|
|Dairy sour cream||8 Ounce (1 Container)|
|Cassis/Blackberry liqueur||1 Tablespoon|
|Grated orange rind||1 Teaspoon (Rind Of 1/2 Orange)|
|Almond extract||1⁄8 Teaspoon|
|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|
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.