Summer Fruit Salad with Creamy Lime Dressing

Sorry for not posting yesterday. I was felled by a horrible cold that I picked up from my beloved little petri dishes children, and I spent the entire day curled up on the couch in a Benadryl-induced haze. I’m feeling much better now, though, and today I have a really delicious fruit salad to share with you.

This is a great way to celebrate summer’s best fruits: cantaloupe, strawberries, and blueberries. Add a tangy, tart, sweet dressing to the mix, and it’s an explosion of flavors and textures. This was a huge hit with my family.

Because of the water content in the fruit, this isn’t something you can make way ahead of time, but you could probably make it a couple of hours before you eat and be okay. You could also layer the fruits (directions for that are in the original recipe, which I’ve linked to below) and get a little bit more time out of it that way. This also isn’t something that keeps well in the fridge, but with a fruit salad this delicious, there probably won’t be any leftovers anyway. I’m taking this to a Labor Day picnic this weekend, and you should too.

Summer Fruit Salad with Creamy Lime Dressing
source: adapted from Betty Crocker

For the dressing:

1 8-ounce package cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/2 cup powdered sugar
1 cup whipping cream, whipped

For the fruit:

3 cups cut-up cantaloupe
1 quart strawberries, sliced
2 cups blueberries

1. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

2. Mix fruit together in a large bowl. Gently fold in dressing. Serve immediately, or cover and refrigerate up to 2 hours before serving.