Fruit Salads
Fruit Ambrosia
1 banana, sliced
1 cup seedless green grape halves
2 large oranges, pared and sectioned
¾ cup shredded coconut
1/’3 cup Natalie’s Orchid Island Orange Juice
Layer banana, grapes and oranges in a serving bowl, or in six dessert dishes, sprinkling coconut between layers. Sprinkle top layer with coconut. Drizzle with orange juice.
Makes 6 servings.
Summer Fruit with Orange-Yogurt Dressing
Dressing:
2 cups vanilla low-fat yogurt
¼ cup Natalie’s Orchid Island Orange Juice
1 tsp. grated orange peel
¼ tsp. ground ginger
¼ tsp. ground cinnamon
Salad:
½ honeydew, cut into thin wedges
½ cantaloupe, cut into thin wedges
1 pint strawberries
1 medium bunch red seedless grapes
2 peaches, peeled and cut into chunks
2 nectarines, cut into chunks
To make the dressing, mix all ingredients in a small glass pitcher. Cover and refrigerate. Can prepare up to two days ahead.
To make the salad, on a serving platter, arrange melon wedges and strawberries. Add clusters of grapes and peach and nectarine chunks. Serve with dressing.
Serves 6.
