This was another dish that I made for my brunch themed supper club. As easy as fruit salad is to make it's a bit time-consuming with all of the peeling, chopping, etc. Plus, you have to eat it pretty quickly or it gets kind of mushy. I loved the honey-yogurt sauce on top of the fruit. It was slightly sweet and citrusy which complimented the fruit nicely. It was nice to have something light on the table with the egg casserole, hash browns, muffins, etc.! My kids lucked out because there was some leftover fruit salad which they gobbled up! I'm linking this recipe up to This Weeks Cravings at Moms Crazy Cooking blog.
from Cooking Light, November 2004
1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (about 1 medium)
1 1/2 cups chopped Braeburn apple (about 1 large)
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced
1/4 cup slivered almonds, toasted
Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.
Family Rating: 2 thumbs up!