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Fruit Salad with Allergy-Safe Champagne-Lime Dressing


Updated January 14, 2008

Acid is the key to a good-looking fruit salad. Many fruits turn brown when cut, but adding acid will help stall this process. Many canned fruits use corn-derived ascorbic acid, but you can make a corn-free dressing. The trick is to balance acid with sweetness to make the dressing palatable. If you're allergic to grapes, increase the quantity of lime juice or substitute sparkling lemonade; likewise, if you're allergic to citrus, replace the lime with another fruit juice, though you'll need to adjust the sugar. You can use any fruits you like here; I've suggested a mixture that should be available year-round.

Prep Time: 30 minutes

Total Time: 30 minutes


  • 4 bananas, peeled and sliced in rounds
  • 3 apples, cored and cut into bite-sized chunks
  • 3 kiwifruit, peeled and sliced
  • 2 mangoes, peeled, cored, and cut into bite-sized chunks
  • 1 small bunch seedless grapes (about 1 pound), stems removed
  • 1/2 cup champagne
  • juice of 2 limes
  • 1/4 cup sugar, or to taste
  • 1/4 teaspoon grated nutmeg


  1. Mix all fruit in a large bowl.
  2. In a small bowl, mix champagne, limes, sugar, and nutmeg. Taste, then increase sugar as necessary until dressing is only slightly tart.
  3. Toss dressing with fruit and refrigerate until serving.

Serves 4 to 6 as a centerpiece dish of a breakfast or brunch, or up to 12 as one of many party snacks. Will keep for about one week in sealed containers in the refrigerator.

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