California Fruit Salad

Sunset
Notes: Up to 6 hours ahead, cut all the fruit except avocados; cover and chill. Up to 15 minutes before serving, slice avocados and coat with fruit juices.
Makes 8 to 10 servings

Ingredients

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3 tablespoons pine nuts or slivered almonds
4 oranges (1/2 lb. each)
2 ruby or pink grapefruit (3/4 lb. each)
2 firm-ripe avocados (1 lb. total)
Large butter, green-, or red-leaf lettuce leaves, rinsed and crisped
1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced
2 cups red or black grapes, rinsed
Salt and pepper

Preparation

1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.

2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.

3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.

4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 245
Caloriesfromfat 66 %
Protein 2.4 g
Fat 18 g
Satfat 2.5 g
Carbohydrate 22 g
Fiber 3.4 g
Sodium 117 mg
Cholesterol 0.0 mg