Cooking Thursday

One thing I like about summer is all the fresh fruit that is available.  I made a fruit salad for our Fourth of July supper using a new recipe.  It was very colorful and pretty, and the dressing made a very refreshing salad.

Tropical Fruit Salad

1 pineapple, cut into bite size chunks
5 kiwis, sliced
2 cups strawberries, quartered
1 1/2 cup blueberries
2 bananas, sliced

Dressing:

1/3 cup lemon juice

1/4 cup lime juice

1/4 cup honey

1/2 teaspoon ginger

1/2 teaspoon poppy seeds

Stir lemon and lime juice together, then whisk in honey.  Stir in ginger and poppy seeds.

Set aside or place in refrigerator if serving later.

Shortly before serving, prepare fruit and place in large bowl.  Pour dressing over top, toss to coat and serve.