Please consult the OU's guidelines for checking fruits and vegetables.

Rainbow Fruit Salad
This recipe is kosher for Passover.
Rainbow Fruit Salad Eileen Goltz | Pareve
30 minutes
30 minutes
8 to 10 servings

Ingredients
  • 2 cups cubed fresh pineapple
  • 1 pint fresh strawberries, hulled and sliced
  • 2 kiwifruit, peeled and sliced
  • 3 medium bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 1 pint blueberries

    Sauce:
  • ⅔ cup fresh orange juice
  • ⅓ cup fresh lemon juice
  • ⅓ cup packed brown sugar
  • ½ teaspoon. grated orange peel
  • ½ teaspoon. grated lemon peel
  • 1 teaspoon. pure vanilla extract

Instructions
  1. In a sauce pan, bring to boil all the ingredients for the sauce except vanilla; simmer 5 minutes.
  2. Add vanilla and cool.
  3. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed.
  4. Pour sauce over fruit. Cover and refrigerate several hours.

Kashrut Instructions

Strawberries:

  1. Carefully remove the green leaf of the strawberry without making a hole in the top of the berry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
  2. Place the berries in cold water while adding a few drops of non-scented concentrated liquid detergent or vegetable wash.
  3. Allow the berries to soak for a few minutes.
  4. Carefully wash off the entire surface of the strawberry.
  5. Gently dry each berry.