A delightful, vibrant combination of fresh fruit from the summer, topped with a citrus dressing and finished with toasted pecans.
| Prep Time: | 45 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups watermelon, seeded and cut into bite-size pieces
- 2 cups cantaloupe, cut into bite-size pieces
- 2 cups fresh pineapple chunks
- 2 cups strawberries, hulled and halved if large
- 2 cups fresh peaches – peeled, pitted, and cut into bite-size pieces
- 1 cup seedless grapes
- 1 cup kiwi fruit, peeled and cut into bite-size pieces
- ¼ cup cold water
- ¼ cup frozen orange juice concentrate, thawed
- ¼ cup frozen limeade concentrate, thawed
- ¼ cup frozen lemonade concentrate, thawed
- 1 cup toasted pecans
- 12 lettuce leaves
Instructions
- In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
- Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.
- The nice thing about the fruit salad is, you can increase or decrease the amount of fruit and you can vary the fruit according to family preferences. If your family likes one fruit more than another or if you have a different selection of fruit, it would be okay to add what is available. Also, if you would like a fruit vinaigrette dressing I think adding an additional flavor is quite okay. A raspberry walnut vinaigrette dressing would be very nice. Or, if you prefer, you don’t need to use any dressing. In this case I feel the fruit salad can stand on its own.
Reviews
5 Stars 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.
We really liked this! I did substitute raspberries and blackberries for the kiwi(not a huge fan). The pecans really add to the salad.
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.
fabulous on a hot day