MEXICAN FRUIT SALAD

Hands-on time: 20 minutes
Time to table: 20 minutes
Makes about 6 cups

DRESSING
• Sections of 1 tangerine (seeds removed if needed) or juice from half an orange (about 3 tablespoons)
• Juice of half a lemon or 1 lime (about 1 tablespoon)
• 1 tablespoon olive oil, optional
• 1 teaspoon honey
• 1/4 teaspoon cumin, cinnamon or chili powder

WINTER FRUITS
• 3 small tangerines, preferably seedless, sections cut into bite-size pieces
• 1 apple, chopped (cut up to an hour before serving)
• 1 ripe pear, chopped (cut just before serving so edges don’t brown)
• 1 banana, chopped (cut just before serving)
• Seeds from half a pomegranate (the quick & easy way to remove the seeds from a pomegranate)

or SUMMER FRUITS
• 1 mango, chopped
• 1 cup fresh chopped pineapple
• 1 cup chopped cantaloupe or honeydew
• 2 cups green and red grapes
• 1 banana, chopped (cut just before serving)

Whiz the dressing ingredients in a small blender and transfer to a large bowl. Gently fold in the fruit. Transfer to a pretty serving bowl and serve immediately.

NUTRITION ESTIMATE (How many calories in Mexican Fruit Salad? How many Weight Watchers points in Mexican Fruit Salad?) Per Cup, Without/With Oil: 86/106 Calories; 0/2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 1mg Sodium; 23g Carb; 3g Fiber; 16g Sugar; 1g Protein; Weight Watchers .5 points; Weight Watchers PlusPoints 2/3. 

 

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite fruit salad recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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