Marinated Fruit With Coconut Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
Bird created this very simple and beautiful recipe with great flavor that you can be made several hours before serving. You can opt to grill the fruit on skewers for k-bobs or just mix and serve in a decorative bowl. For the dip, I simply added shredded coconut to my sister's wonderful Kathy's Fruit Dip, creating a 'family' recipe. :) Ingredients:
1 pink lady apple, cut into 20 bite size pieces |
1 pear, cut into 20 bite size pieces |
2 bananas, firm, cut into 20 slices |
1 tablespoon lemon juice |
20 fresh pineapple chunks (about 1/2 of a pineapple) |
20 seedless grapes |
20 fresh strawberries, tops removed |
1/4 cup sugar (or splenda) |
1/4 cup water |
1/4 cup lemon juice |
1/4 cup orange juice |
8 ounces neufchatel cheese, softened (or cream cheese) |
16 ounces vanilla yogurt (or lemon or strawberry) |
1/2 cup reduced-sugar orange marmalade |
1/2 cup flaked coconut |
2 teaspoons grated lemon peel |
1 teaspoon ground ginger |
Directions:
1. FRUIT: Place fruit gently into a large bowl or ziploc bag.
2. MARINADE: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.
3. DRESSING: In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in remaining dressing ingredients and mix well. Cover and chill 1-3 hours.
4. AS A FRUIT SALAD: Drain fruit from marinade (discard marinade). Mix fruit together with dressing and serve immidiately.
5. AS KABOBS; Drain fruit from marinade (discard marinade). Using 20 wooden skewers, alternately arrange fruit onto skewers. Place on grill and heat for just a few minutes, turning one halfway through. Serve with dressing on the side or brush with dip the last minute of grilling.
|
|