Rainbow Fruit Salad
Appetizer, Breakfast, Dessert, Salad, Side Dish, Snack
halved and cut into chunks, or use melon baller
cut into chunks
halved, scooped and chopped
Rinse all fresh fruit under cold water and dry on paper towels before assembling.
Chop strawberries, pineapple and kiwi. Use a melon baller for your cantaloupe, or chop into small chunks.
Assemble on a large platter, layering strawberries, raspberries, cantaloupe, kiwi, and blueberries. Add grapes for a purple accent, if you’d like!
Cover and refrigerate before serving, up to one day ahead.
For this recipe and more, visit www.thecomfortofcooking.com