Sweet & Tart Creamy Fruit Salad

"The idea for this recipe actually came from the Waldorf salad; I replaced the mayo with light sour cream blended with some fruit juice and Splenda, and I replaced the walnuts (because I'm allergic to them) with toasted almond slivers. I played with adding different fruits and juices to the recipe, and finally wound up with this version, which my boyfriend promptly declared to be "the BEST fruit salad. Ever." We eat it frequently! I toast my own almond slivers and pecan pieces; I buy the nuts raw at the store and just spread them out on a cookie sheet in the oven to toast them. You can use walnuts in place of either (or both) of the almonds or pecans. Also, the Fuji apples can be interchanged with any of your favorite crunchy, sweet apples, if you prefer. (This is definitely a recipe that can be "played with" a bit and tailored to fit your tastes... I change it up from time to time, so that we don't get bored with it)."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a small mixing bowl, whisk together the light sour cream, lime juice and Splenda until creamy and well-blended.
  • Add the crushed pineapple and the mandarin orange slices to the sour cream mixture and wisk again; the orange slices will probably break up a bit while you wisk them, which is fine.
  • Set the sour cream mixture in the refrigerator to chill.
  • Core and slice the granny smith and fuji apples into bite-sized chunks and place them in a large bowl.
  • Add the chilled sour cream dressing to the sliced apples and stir well, until all of the apple chunks are well-coated with dressing.
  • Sprinkle 1 teaspoons to 1 tablespoons of each of the toasted almonds and pecans on top of each serving immediately before eating (you can stir the nuts into the salad if you want to; I sprinkle mine on top immediately before serving so they stay extra crunchy).
  • This salad keeps well covered in the refrigerator for a few days; just remember to stir well right before each time you serve it.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. When I finished mixing this up I thought, "Uh-oh, this is really soupy". Put it in the frig for a couple of hours and voila, it firmed right up. I ended up adding some dried cranberries for some chewy texture and a garnish of crumbled almond cookies, just 'cause.
     
Advertisement

RECIPE SUBMITTED BY

<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes