Living in Australia I am no stranger to this lovely tropical fruit salad except never cutting the fruit so small which I will do when I serve it again next summer. It’s so great with Greek yoghurt or on a really on a really hot day with vanilla ice cream. BUT cutting the lime into 1/4″ cubes is a mistake surely?
Kate, I must confess I thought this would be just a fresh fruit cup with lime; but it is so much more! I was delightfully surprised! Chopping the fruit into small pieces makes every bite have layers of flavors from the different fruits, much as a chopped vegetable salad does. The kiss of lime takes it to recipe status.
I made it for our 4th of July party later today and had breakfast out of the cup that wouldn’t fit in the salad bowl. Yum!
I like the tempting tastes of tropical fruit, it takes just a few easy steps for me to whip up this special recipe for a tasty tropical fruit salad.
I made this today, and it is beyond words! I find cantaloupe to be ok (not great), but I try to eat it because of how good it is for you. When everything is blended like this, it makes for a stunningly delicious taste sensation. It is perfect for a summer day like today.
This recipe is exactly what I need. It’s so warm lately that all I need is a refreshing dish to cool down. Already have all the ingredients on my grocery list 🙂
ingredients :
1 can(s)fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)
Directions:
1 Mix together Cool Whip, sweetened condensed milk and sour cream.
2 Add the fruit cocktail, pineapple, cherry pie filling and bananas.
3 Cover and refrigerate for at least four hours. Serve.
source:cookheavenlyrecipes.com
