My Fruit Salad Recipe
Posted on Wednesday, March 17th, 2010
The last time I went to Ruby Tuesday’s, I fell in love with a fruit salad made out of apples and pears. I was determined to replicate it when I got home. I knew the salad had a dried red fruit that I suspected was cranberries or most likely cherries. They added celery, but I don’t care for that taste too much in a fruit salad, so I omitted that ingredient. The base of the fruit salad was either an extremely watery vanilla yogurt or sour cream – I opted for the sour cream.
I also inserted extra pizzazz to the recipe with a few of my own modifications, like adding chopped walnuts. I also used an assortment of dried berries. Here’s my version of the fruit salad. Hope you enjoy. It’s a flavorful treat with both crunchy and soft textures enhanced by the tasty variety of the berries.
Fruit Salad Ingredients
- 3 Pears and 3 Apples
- About 10 Ounces of Light Sour Cream
- Fit & Active Berries Mixed Dried Fruit (or something similar)
- Walnuts
Directions
1. After removing the seeds and unappetizing middle parts of the apples and pears, cut into small cubes. Add to a large bowl (or 10-ounce Tupperware container like I did).
2. Add a couple of spoonfuls of light sour cream at a time. Mix. Keep adding until there’s enough to your liking. I estimate that I used about 10 ounces of a 16-ounce container.
3. Sprinkle enough chopped walnuts to your liking and mix throughout.
4. Add dried berries in the same manner as the walnuts, BUT keep in mind that dried fruit is packed with sugar so add with caution to avoid a sweetness overload. I probably added about three finger-pinchfuls.
This recipe roughly makes 7 cups of fruit salad.
