SAN DIEGO (CBS 8) - This week's recipe is very simple and delicious; if you are a big fan of fruit for desert then I think you will find this one a real winner!
Now when I was growing up my mom used to make fruit salad all the time. She used Miracle Whip in hers and it was really good, but in my recipe I have opted to use a light fat-free dressing made with champagne vinegar and lemon juice. This allows the flavors of all of the fruits to come through and you will be surprised how little you need.
My mother's version was simple -- just some apples, oranges and bananas. Well I have made mine a little more on the tropical side with the addition of fresh pineapple, mango and shredded coconut. I hope you find this recipe as refreshing as I do. Enjoy!
2 large Fuji apples
1 firm but ripe pear
1/2 fresh pineapple
1 large sweet orange
2 tbsp Champagne vinegar
1 tbsp fresh lemon juice (from a Meyer lemon if you can get one)
1 1/2 tbsp honey
1 1/2 tbsp plain low fat yogurt
3 tbsp shredded coconut sweetened or unsweetened
1/4 cup toasted walnut pieces (optional)
Core and chop unpeeled apples into one-inch pieces. Cut the remaining fruit the same way. Place in a large mixing bowl. In a small mixing bowl combine the Champagne vinegar, lemon juice, honey and yogurt. Stir to combine, pour over fruit and gently toss to coat. Chill for 20 to 30 minutes. Sprinkle toasted walnuts and coconut over salad and serve.
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