Tropical California Apricot Salad
Serve as a salad, or arrange fruit on wooden skewers for fresh fruit kabobs.
2 cups pitted and sliced fresh apricots (about 6 to 8)
1 1/2 cups stemmed and halved fresh strawberries (a little more than half of 1 pint basket)
1 1/2 cups pared and sliced kiwifruit (about 3)
1/4 cup apricot nectar
1/4 cup coconut flakes, lightly toasted
1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint, crumbled
- In large bowl combine all ingredients, then toss and chill.
Makes 5 (1-cup) servings or 10 kabobs.
Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.