Fruit Salad with Cream

This isn’t a plain bowl of fruit. It’s a creamy, dessert-style fruit salad: fresh strawberries, banana, and pineapple tossed together, then topped with cream, a sprinkle of strawberry jelly powder, and a drizzle of syrup for extra sweetness and a pretty pink tint.

A tablespoon of lemon juice does more than add brightness, it keeps the banana slices from turning brown, so the salad looks fresh even after it sits.

A spell in the fridge lets it chill and the flavors mingle, and the jelly powder gives the cream a light strawberry flavor and color.

It comes together in about ten minutes and makes a refreshing, kid-friendly dessert or a sweet side for brunch.

Serve it cold, straight from the fridge, in bowls or pretty glasses.

Kitchen Tips

• Toss the cut fruit, especially the banana, with lemon juice right away to prevent browning.
• Chill at least an hour so it’s cold and the flavors meld.
• Use ripe but firm fruit so it holds its shape and doesn’t go mushy.
• Add the cream and toppings just before chilling, or just before serving, for a fresher look.

Variations

• Swap in grapes, mango, kiwi, or melon.
• Use whipped cream or yogurt in place of pouring cream.
• Top with chopped nuts or shredded coconut for crunch.