Melissa's Produce

Melon Fruit Salad

Name: Melon Fruit Salad
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups low-fat sour cream; 1/2 cup pineapple juice; 2 tablespoons light brown sugar; 1 teaspoon vanilla extract; 6 South African Baby Pineapples; 1 ripe papaya, peeled and cut into 1/2 inch chunks; 1 ripe mango, peeled and cut into 1/2 inch chunks; 2 cups red watermelon (use red and yellow watermelon) cut into 1/2 inch chunks; 1 cup MAG Melons, peeled and cut into 1/2 inch chunks; 1 cup grapes (use red or green grapes); 2 organic nectarines, pitted and cut into thin wedges; 1 pint organic strawberries, sliced; 1 ripe kiwi, peeled and thinly sliced; 1 ripe starfruit, thinly sliced; 1/2 cup Macadamia Nuts, toasted and chopped

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12 servings

Prep Time

20 minutes

This vibrant Melon Fruit Salad is a refreshing and colorful centerpiece perfect for gatherings. Sweet melon, juicy pineapple, papaya, mango, and watermelon are tossed with fresh berries, grapes, kiwi, starfruit, and nectarines for a bright medley of flavors and textures.

Served in hollowed pineapple shells for an eye-catching presentation, it’s a beautiful, crowd-pleasing dish that’s as stunning as it is delicious.

Ingredients

2 cups low-fat sour cream
1/2 cup pineapple juice
2 tablespoons light brown sugar
1 teaspoon vanilla extract
6 South African Baby Pineapples
1 ripe papaya, peeled and cut into 1/2 inch chunks
1 ripe mango, peeled and cut into 1/2 inch chunks
2 cups red watermelon (use red and yellow watermelon) cut into 1/2 inch chunks
1 cup MAG Melons, peeled and cut into 1/2 inch chunks
1 cup grapes (use red or green grapes)
2 organic nectarines, pitted and cut into thin wedges
1 pint organic strawberries, sliced
1 ripe kiwi, peeled and thinly sliced
1 ripe starfruit, thinly sliced
1/2 cup Macadamia Nuts, toasted and chopped

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Directions

Dressing

In a small bowl, mix the sour cream, pineapple juice, brown sugar, and vanilla until well blended. Cover and refrigerate until ready to use.

Salad

Cut the pineapples in halve lengthwise, remove fruit from the shell using a serrated knife, leaving 1/4 inch thick shells. Keep shells chilled until ready to use.
Cut pineapple fruit into 1/2 inch chunks.
In a large bowl, gently mix all the fruit.
To serve, place the pineapple shells on a serving platter. Spoon the fruit in shells. Sprinkle with macadamia nuts. Top with sour cream mixture.

Melon Fruit Salad