| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tropical California Apricot Salad

2 cups pitted and sliced fresh apricots (about 6 to 8)
1 1/2 cups stemmed and halved fresh strawberries (a little more than half of 1 pint basket)
1 1/2 cups pared and sliced kiwifruit (about 3)
1/4 cup apricot nectar
1/4 cup coconut flakes, lightly toasted
1 tablespoon finely chopped fresh mint or
1 teaspoon dried mint, crumbled

1. In large bowl combine all ingredients, then toss and chill. Serve as a salad, or arrange fruit on wooden skewers for fresh fruit kabobs.

Makes 5 one-cup servings or 10 kabobs.

Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.