A creamy, orange-flavoured sauce gets drizzled on grilled tropical fruit in this summer fruit salad.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup sour cream
1 Tbsp. Kool-Aid Orange Sugar Sweetened Drink Mix
1/4 tsp. ground red pepper (cayenne)
1 medium pineapple, peeled, cored and cut into wedges
1 medium mango, peeled, pitted and cut into wedges
1 medium papaya, peeled, seeded and cut into wedges
2 medium bananas, diagonally sliced
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How do I make it ?
Preheat greased barbecue to medium-high heat. Meanwhile, combine sour cream, drink mix and red pepper until well blended; cover and refrigerate until ready to use.
Grill fruit 3 min. on each side or until lightly browned on both sides.
Arrange fruit on serving platter. Drizzle with the sour cream mixture.
Kraft Kitchen Tips!
If cooking on an outdoor charcoal barbecue, allow 30 to 40 min. for the coals to be ready. The coals are ready when covered with a fine gray ash. If the fire is too hot, use tongs to spread out the coals. Or for a hotter fire, push the coals closer together.
For more colour and flavour, add 1/4 cup each blueberries and raspberries to the grilled fruit platter before topping with the sour cream mixture.
Prepare sauce and grill fruit as directed. Cover and refrigerate in separate containers. Arrange fruit on serving platter just before serving. Drizzle with the sour cream mixture.
Calories From Fat
% Daily Value
Fat 1.3 g
Saturated fat 0 g
Sodium 5 mg
Carbohydrate 12 g
Fibre 1.2 g
Sugars 0 g
Protein 0.7 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.