celebratewithfood

This beautiful refreshing fruit salad will compliment any summer time meal.  Served along a barbecue, it will stem off the heat from the weather and the grill.  And since the fruit is on skewers, it’s a pick up and go type of appetizer.  If you’re setting out a platter of sunflower salad, place the plate over a large dish of ice.  This will keep your fruit from getting hot and wilted.  Enjoy. 

Sunflower Fruit Salad

1 head of curly lettuce (like romaine or curly endive)
3 cans (15 ½ ounces each) pineapple chunks
1 cups mango cubes (fresh or canned)
2 pints strawberries, halved length-wise
½ cup hulled sunflower seeds
1 package of small wooden skewers

Place whole, clean lettuce leaves on a serving platter in circular pattern, leave 1 to 2 inches bare around the lettuce leaves. In the very center of the platter (on lettuce leaves), make a 4 inch circle (filled in) with the mango cubes. Skewer pineapple chunks and place around the mango center like sunflower petals. Cover the bare space around the edge of the platter with strawberries. Garnish the mango center with sunflower seeds.

Dip:
1 (8 ounce) package of cream cheese
1 cup frozen non-dairy whipped topping
¾ cup light brown sugar, firmly packed
1/3 cup coffee-flavored liqueur
1 cup sour cream

Mix cream cheese and whipped topping until smooth. Add brown sugar, liqueur, and sour cream. Blend well. Chill. Serve with Sunflower Fruit Salad.

Trackback URI | Comments RSS