Tangy sour cream coats citrus fruit, mini marshmallows, toasted coconut and pomegranate seeds for a heavenly side-dish 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.
2 each navel oranges and red grapefruits, peeled, cut crosswise into thin slices
4 clementines, peeled, cut crosswise into thin slices
1 cup Jet-Puffed Miniature Marshmallows
1/2 cup flaked coconut, toasted
1/2 cup pomegranate seeds
1/2 cup light sour cream
2 Tbsp. honey
dash ground cloves
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How do I make it ?
Cut orange and grapefruit slices into quarters; arrange alternately on large plate with clementine slices.
Top with marshmallows, coconut and pomegranate seeds.
Mix remaining ingredients; drizzle over fruit just before serving.
Kraft Kitchen Tips!
How to Toast Coconut
Toasting coconut is easy. Just spread coconut evenly in shallow baking pan. Bake at 350ºF for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Substitute orange juice for the honey.
How to Remove Peels from Citrus Fruit
Use small sharp knife to cut peel off fruit, cutting under peel to remove white membrane along with the peel.
Calories From Fat
% Daily Value
Fat 1.5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 20 mg
Carbohydrate 15 g
Fibre 2 g
Sugars 12 g
Protein 1 g
16 servings, 1/2 cup (125 mL) each
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.