Fruit Salad With Dip

April 30, 2012 Updated: October 1, 2015
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Fruit Salad with dip. (

You can use any combination of fruit to make this fruit tray: cantaloupe, honeydew melon, strawberries, grapes, kiwi fruit, oranges, pineapple, or starfruit just to name a few. You can even use apples and bananas if you first coat them in lemon juice so that they don’t turn brown. You’re limited only by your imagination!

On many occasions, I have used a pineapple that was hollowed out as a serving dish for the dip. You can even use green leafy lettuce to line your serving tray to make a nice presentation.

The Dip for the Fruit

8-ounce package cream cheese, softened
1 cup powdered sugar
1 cup of whipped topping (like Cool Whip)
1/4 cup granulated sugar
1 lemon, zested and juiced

In a mixing bowl, cream together the cream cheese and the powdered sugar until well blended. Add the granulated sugar and lemon zest. Fold in the whipped topping and use pineapple juice to thin it down to the desired consistency. Refrigerate until ready to use. Leftover pineapple juice can be used to thin out the dip.

This dip will keep well in the refrigerator for several days.

This dip also makes a good afternoon snack for your kids, with their favorite fruit!

Kathy is food writer and owner of the website Mamas Southern Cooking. For more recipes visit: