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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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To entice her children to eat fruit when they were young, Jonnie Adams Sisler often disguised it in this easy-to-prepare salad. I still make it today—and I'm a great-grandmother, she pens from Stevensville, Montana. The salad goes well with barbecued meats or cold sandwiches. 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 strawberries, halved |
1 pint fresh blueberries |
3 kiwifruit, peeled and sliced |
2 packages (3 ounces each) cream cheese, softened |
1/3 cup confectioners' sugar |
2 tablespoons fresh lime juice |
1/2 teaspoon grated lime peel |
1 cup heavy whipping cream, whipped |
Directions:
1. Toss bananas and lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers.
2. In a bowl, beat cream cheese until smooth. Gradually add sugar, lime juice and peel. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving. Yield: 16-20 servings.
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