SAN DIEGO (CBS 8) - Okay, the holidays are over and I am feeling the need for something lighter. So I though a light, refreshing fruit salad would be great as a side dish or healthy dessert.
A fruit salad is always a good choice when meal planning to get your picky eaters to enjoy a serving of fruit. While most people see fruit salad as a dessert, I like to incorporate it with the entrée during the warmer months, when you tend to eat lighter. It's simple, fast and most importantly, healthy. Enjoy!
Juice from 1/2 lemon, or 2 tsp Fruit Fresh
2 large Fuji apples
1 small can pineapple chunks (in its own juice no added sugar)
1/4 cup raisins or cranberries
1/3 cup walnuts or pecan halves (optional)
1/2 pint fresh berries of any kind
2 tbsp low fat Greek yogurt
2 tbsp champagne vinegar
2 1/2 tbsp honey or 1 1/2 tbsp agave syrup
3 to 4 tbsp coconut, toasted
Cut apples and pears in half and remove cores (do not peel). Cut into large one-inch chunks place in a large mixing bowl. Peel the bananas, cut into 1/2-inch-thick circles and add to the bowl. Peel orange with a sharp knife, leaving as much of the orange intact as possible. Cut into segments along the membrane and add them to the bowl. Sprinkle lemon juice or Fruit Fresh over fruit. Using a rubber spatula, gently toss to coat. This will keep the apple, pears and bananas from turning brown. Drain juice from pineapple chunks (reserve juice and freeze for future use). Add pineapple to the bowl along with nuts and raisins or cranberries and set aside.
Using a wire whisk, combine Greek yogurt, champagne vinegar and honey in a small bowl. Pour over fruit and toss to coat. Add berries last, as they are delicate and you don't want to break them up.
Once everything is combined chill for about 20 minutes before serving. Sprinkle toasted coconut over the top just before serving.
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