Fruit Salad with Citrus Yogurt Sauce

Servings: 8-10

Ingredients

• 3/4 C water
• 1/2 C sugar, 27348
• 1/2 C Rejuv orange juice, 14780
• 1/4 C lemon juice, 12790
• 1 tsp grated orange peel
• 2 Tbsp triple sec, optional
• 2 kiwifruit, peeled, sliced and halved, 74772
• 2 ripe pears, peeled and chopped, 73948
• 2 Markon red delicious apples, chopped, 78008
• 2 Markon oranges, peeled and sectioned, 78692
• 2 C seedless red grapes, halved, 78922
• 1 pink grapefruit, peeled and sectioned, 78083
• 8-10 Bountiful Harvest maraschino cherries to garnish, 16343
• 8-10 mint leaves to garnish, 77804
• Katy’s Kitchen peanuts to taste, 90440

Citrus Yogurt Sauce

• 1 cup plain yogurt, 46306
• 2 Tbsp brown sugar, 27222
• 2 Tbsp SilverBrook sour cream, 71811
• 1 tsp grated orange peel
• 1/2 tsp vanilla extract, 23347

Preparation method

1. For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired.
2. In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grape fruit; add syrup and gently toss. Cover and refrigerate overnight.
3. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight.
4. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.