Drizzled with a creamy honey-citrus sauce, our artfully arranged fruit salad almost looks too pretty to eat.
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tablespoons honey
1/4 teaspoon zest and 1 tablespoon juice from 1 lime
1 cup seedless red grapes
4 kiwis, peeled, sliced
1 cup fresh blueberries
1 1/2 cups fresh pineapple chunks (1 inch)
3 navel oranges, peeled, quartered and sliced
3 cups halved fresh strawberries
Mix sour cream, honey, zest and juice. Refrigerate until ready to use.
Arrange fruit in circular pattern on round plate, starting at center of plate.
Serve with sour cream dressing.
prep: 15 min
total: 15 min
8 servings, 1 cup each
Substitute: Prepare using lemon zest and juice.
Reprinted with permission from Kraft Kitchens.