Ingredients
- 1 cup creme fraiche, sour cream or yogurt
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 3 tablespoons sugar
- 12 fresh mint leaves, chopped
- 2 ripe bananas
- 1 cantaloupe, peeled, seeded and cut into chunks
- 1 ripe pineapples, peeled, cored and cut into chunks
- 1 pint strawberries, hulled and quartered
- 1/2 cup red seedless grapes
- 3 kiwi, peeled and sliced
Directions
In a small bowl, combine the creme fraiche, orange and lemon juices, sugar and mint.
Peel and slice the bananas, put in a large bowl, along with the cantaloupe, pineapple, strawberries and grapes. Add the crème fraiche mixture and toss gently to coat the fruit with the dressing.
Put the salad into a serving dish or bowl and garnish with the kiwi slices.
Chef's notes:
I've also served this salad with a scoop of frozen yogurt instead of mixing in crème fraiche.
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By oneburner
on November 28, 2010
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I made this recipe for a friend who Loves ambrosia (before this recipe, not one of my favorites. Excellent. We used the sour cream, and it was a great complement to Thanksgiving dinner.
By mary.heinrich_9...
San Antonio, TX
on June 15, 2008
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I followed this recipe to a T and it still came out very runny. I used full fat greek yogurt which is thicker than your regular yogurt. It just did not work out for me. I wouldn't use this recipe again.
By f-hilty_7391832
Elizabeth, PA
on July 22, 2007
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Used at a family party. Great taste and easy to make. I was concerned about the fruit juices (orange and lemon would make the sauce runny. I did not add the liquids to and instead added the zest of one lemon to vanilla yougart. Also drain any liquid from the cut fruit. Turned out perfect.
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