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Rainbow Fruit Salad

When my children were young, I would often dress up fresh fruit in this easy salad. Decades later, my grandchildren and great-grandchildren still love digging in to the fruity layers. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana
  • Total Time
    Prep: 20 min + chilling
  • Makes
    20 servings


  • 2 large firm bananas, sliced
  • 2 tablespoons lemon juice
  • 2 cups seeded cubed watermelon
  • 2 cups fresh or canned pineapple chunks
  • 1 pint fresh blueberries
  • 3 kiwifruit, peeled and sliced
  • 1 pint fresh strawberries, halved
  • 6 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon grated lime zest
  • 1 cup heavy whipping cream, whipped


  • Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers.
  • In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.
Nutrition Facts
3/4 cup: 123 calories, 7g fat (5g saturated fat), 22mg cholesterol, 31mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 1g protein.

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