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     KQ Fresh Fruit Salad

   



Above: This easy to make fruit salad is very fresh and lightly creamy.

 

Ingredients
1/4 to 1/2 cantaloupe
8 ounces raspberries
8 ounces seedless grapes
1-2 apples (we used Granny Smith and Honey Crisp)
1 banana
1 6 ounce container plain low fat yogurt

Utensils and Supplies
spoon
chef knife
cutting board
large glass bowl (or other mixing/serving vessel)
produce peeler
rubber spatula
container with tight fitting lid


Above: Produce used in this recipe include: raspberries, cantaloupe, seedless grapes, two types of apples and a banana.


Above: Cut the cantaloupe in half and use a spoon to remove the seeds.  Save 1/2 of the cantaloupe for another recipe.


Above: Cut the cantaloupe half in half.  Then cut the quarters into slices.


Above: Carefully remove the rind from each slice with a chef knife.


Above: Cut the cantaloupe slices into 1 inch chunks.


Add the cantaloupe chunks to a large mixing bowl.



Above: Cut the grapes in half.


Above: Add the grape halves to the bowl.


Above: Cut the raspberries in half.



Above: Add the raspberries to the bowl.


Above: Peel the banana and cut it into 1/4 inch thick coins.


Above: Add the banana coins to the bowl.


Above: Peel the apples.



Above: Remove the core from the apples and cut into 3/4 inch chunks.


Above: Add the apple chunks to the bowl.


Above: Open the yogurt container and stir thoroughly with a spoon.


Above: Spread the entire container of yogurt on the top of the fruit.


Above: Us a spoon or rubber spatula and mix the yogurt into the fruit thoroughly so that each piece of fruit is coated
with yogurt.  The fresh fruit salad is ready to serve.


Above: The fresh fruit salad can be stored in an airtight container in the refrigerator for 3-5 days.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ FRESH FRUIT SALAD

Ingredients
1/4 to 1/2 cantaloupe
8 ounces raspberries
8 ounces seedless grapes
1-2 apples (we used Granny Smith and Honey Crisp)
1 banana
1 6 ounce container plain low fat yogurt

Utensils and Supplies
spoon
chef knife
cutting board
large glass bowl (or other mixing/serving vessel)
produce peeler
rubber spatula
container with tight fitting lid

Cut the cantaloupe in half and use a spoon to remove the seeds.  Save 1/2 of the cantaloupe for another recipe.
Cut the cantaloupe half in half.  Then cut the quarters into slices.  Carefully remove the rind from each slice with
a chef knife.  Cut the cantaloupe slices into 1 inch chunks.  Add the cantaloupe chunks to a large mixing bowl.
Cut the grapes in half.  Add the grape halves to the bowl.  Cut the raspberries in half.  Add the raspberries to the bowl.
Peel the banana and cut it into 1/4 inch thick coins.  Add the banana coins to the bowl.  Peel the apples.  Remove
the core from the apples and cut into 3/4 inch chunks.  Add the apple chunks to the bowl.  Open the yogurt container
and stir thoroughly with a spoon.  Spread the entire container of yogurt on the top of the fruit.  Us a spoon or rubber
spatula and mix the yogurt into the fruit thoroughly so that each piece of fruit is coated with yogurt.  The fresh fruit
salad is ready to serve.  The fresh fruit salad can be stored in an airtight container in the refrigerator for 3-5 days.


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