Servings: 4-5

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Rainbow Fruit and Endive Salad


3 – 4 Frieda’s Belgian Endives
1 Frieda’s Golden Sunrise Papaya or 1/2 Mexican Papaya, peeled, seeded, and thinly
sliced crosswise
3 – 4 Frieda’s Baby Kiwifruit, stems removed
1 (11-ounce) can mandarin oranges, drained
1 cup seedless green or red grapes, halved
1 tablespoon pomegranate seeds or 1/4 cup walnut halves
1 (6-ounce) container orange yogurt
2 tablespoons milk
1/8 teaspoon ground allspice or ground cinnamon


Cut off 1/2-inch form the base of the Belgian endives and separate the leaves. Arrange the leaves on 4 or 5 individual salad plates. Arrange the papaya and kiwifruit on top. Top with the mandarin oranges, grapes and pomegranate seeds or walnut halves. (At this point salad may be covered and chilled until serving time.)

Stir together the yogurt, milk and allspice in a small bowl. Serve with the salads.