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California Fruit Salad

Yield Makes 8 to 10 servings
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.


  • 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
  • Poppy seed dressing
  • Salt and pepper

Nutrition 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

How to Make It

  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.