Fresh Fruit Salad With Lime Cream
April 17, 2013
Categories: Breakfast, Desserts, Fancy/Entertaining, Lunch, Salads, Fruit Salad, Snacks, Fruit, Banana, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Make-Ahead, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Low Calorie, Low Fat, Low Glycemic, Low Sodium, No Eggs, Vegetarian, Sugar Substitute, Make it from scratch, Lime, Spring more
"Very good as a dessert of for breakfast, with a slice of raisen bread toast or a muffin. Pleasantly tart. (cook time is chill time)from Cooking Light"
- Serving Size: 1 (146.8 g)
- Calories 90.8
- Total Fat - 1.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 19.4 mg
- Sodium - 406.3 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 1.1 g
- Sugars - 9.4 g
- Protein - 6 g
- Calcium - 29.2 mg
- Iron - 0.6 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.1 mg
Combine banana and 1 tablespoon lime juice in a medium bowl, toss gently.
Add pineapple, 1 tablespoon sugar and 1/2 teaspoon lime rind, toss gently.
Cut kiwifruit slices in half, add to banana mixture, toss gently.
Cover and chill up to 8 hours.
Combine mayonnaise and sour cream, add the remaining 2 tablespoons lime juice, 1 tablespoon sugar, 1/2 teaspoon of lemon rind, and mace, stirring well.
To serve, spoon 1/2 cup fruit mixture into each of 8 individual serving bowls, top with 1 1/2 tablespoons sour cream mixture.
Pour dressing over fruit in a large bowl and carefully mix to coat.
Tips & Variations
No special items needed.