1 large mango, peeled and sliced
2 cups fresh blueberries
2 bananas, sliced
2 cups halved fresh strawberries
2 cups seedless grapes (I sliced mine in half)
2 nectarines, unpeeled and sliced
1 kiwifruit, peeled and sliced
For honey-orange sauce:
1/3 Cup unsweetened orange juice
2 tbsp. lemon juice
1 1/2 tbsp. honey
1/2 tsp. ground cinnamon
Directions:
Prepare and combine the fruit. Combine all the ingredients for the sauce in a separate bowl and mix. Just before serving, pour the sauce over the fruit.
*I use whatever fruits I can get or have. The other night I couldn’t ?nd nectarines. So, I used 2 apples instead. It was still just as good.
*This recipe has become a favorite of mine. It is so yummy. I make it at night and we have about 1/3 of it for dessert. The other night I even made some sugarfree whipped cream to put on top of it. The next morning, the rest of the fruit, that’s been sitting in the juices, gets mixed together with 2 cartons of plain yogurt and mixed well.
Printable Recipe: Rainbow-fruit-salad.pdf