Fruit Salad Hawaiian with Banana Dressing and Ginger Dressing
There’s nothing better than fresh fruit in the summertime, and the great thing about this fruit salad is that your guests can not only choose which fruits they want, they can also choose which dressing they want. Both of the dressings are fabulous. The last time I served this salad at a family get-together, my sister told me that she particularly likes the banana dressing. I personally can’t get enough of the ginger dressing, and it’s the first one to go at my house. To make this salad, you will need fruits such as pineapple, cantaloup, honeydew melon, papayas, mangoes, kiwi fruit, green grapes, and strawberries. You’ll also need several ingredients for the two dressings as well as some leaf lettuce for garnish.
Prepare the banana dressing by placing all of the ingredients in a blender container. Cover and blend until smooth, 12 to 15 seconds. Refrigerate for 1 hour. Prepare the ginger dressing by mixing all of the ingredients together. Refrigerate for 1 hour. Place the leaf lettuce on a serving platter. If there is room on the plate, set two small bowls for the dressing in the middle of the lettuce.
Cut the fruit as directed and arrange it on the serving platter around the two bowls. When you are ready to serve the salad, pour the two dressings into the serving bowls.
Recipe by: Origin Unknown/Adapted by Winner Dinners
Serves about 10-12 depending on how much fruit you use
leaf lettuce for garnish
Any or all of the following fresh fruit (The More the Better):
pineapple, cut into large chunks
cantaloup, cut into balls
honeydew melon, cut into balls
papayas, pared and sliced
mangoes, pared and sliced
kiwi fruit, pared and sliced
green grapes
strawberries
BANANA DRESSING:
1 banana, sliced
1/2 cup sour cream
2 tablespoons packed brown sugar
2-1/2 teaspoons lemon juice
1/4 cup powdered sugar
1/4 teaspoon nutmeg
GINGER DRESSING:
1/3 cup mayonnaise
1/3 cup honey
2 tablespoons fresh ginger, finely chopped
1 tablespoon lime juice
1/2 teaspoon grated lime peel
Prepare the banana dressing by placing all of the ingredients in a blender container. Cover and blend until smooth, 12 to 15 seconds. Refrigerate for 1 hour. Prepare the ginger dressing by mixing all of the ingredients together. Refrigerate for 1 hour. Place the leaf lettuce on a serving platter. If there is room on the plate, set two small bowls for the dressing in the middle of the lettuce. Cut the fruit as directed and arrange it on the serving platter around the two bowls. When you are ready to serve the salad, pour the two dressings into the serving bowls.
I love kiwi fruit, used to put it on a quick and simple “cheesecake” I made, but they started making my throat itch and I figured I must have an allergy to them. Pineapple does me the same way and sometimes oranges. Guess it’s a citrus allergy.
Mmmm! Cheesecake sounds good right now. I have a recipe for a simple cheesecake, too, but I haven’t made it for awhile. Too bad about your citrus allergy. I don’t have many allergies, but I did find out a couple of years ago that I’m allergic to a certain kind of frozen blueberries that Costco sells. Thanks for your comment, Mike!
I do lots of things for the office and some parties. This will be great. Love the look.
I appreciate your comments, Cindy! I’m glad you have been enjoying the stuffed jalapenos. I think you will like this salad, too. The ginger dressing is my favorite part.