Recipe by Kitten
"A delicious, colorful blend of summer's fresh fruit topped with citrus dressing and finished with toasted pecans."
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watermelon, seeded and cut into bite-size pieces
cantaloupe, cut into bite-size pieces
fresh pineapple chunks
strawberries, hulled and halved if large
fresh peaches - peeled, pitted, and cut into bite-size pieces
kiwi fruit, peeled and cut into bite-size pieces
frozen orange juice concentrate, thawed
frozen limeade concentrate, thawed
frozen lemonade concentrate, thawed
When AR edited my recipe they left out a few things which I thought should have been included. One is, when you pour the dressing over the fruit, I had the fruit in a large colander so the excess dressing would drain off and when serving the salad, I said to serve in individual servings and top with toasted pecans or you can leave it in a large dish and allow guests to serve themselves. But, just before serving sprinkle the top with the toasted pecans either way.
We really liked this! I did substitute raspberries and blackberries for the kiwi(not a huge fan). The pecans really add to the salad.
fabulous on a hot day
Question: Can I make this ahead of time and keep in the refrigerator for at least 24 hours?
I used the fruit that I had on hand, and the dressing was really good-I liked the idea of serving in lettuce cups also.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Fresh Fruit Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 62
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