Recipe courtesy of Pilar Sanchez
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20 min
20 min
12 servings



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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