Ambrosia Fruit Salad 
 

Recipe is taken from the Vegetarian Times Complete Cookbook.

Alkalinity numbers are provided in parenthesis and are based on Dr. Baroody’s alkaline-acid adjustment scale.  Weight Watcher information is also provided below. 
 

This is a modern version of a Southern classic.   
 

SALAD

1 small ripe pineapple (7.0)

1 ripe mango or papaya (7.0)

2 seedless navel oranges (5.5)

3 kiwi fruit, peeled (6.5)

½ pound seedless red grapes (7.0)

2 ripe bananas (6.0)

1 to teaspoons fresh lemon juice (7.5)

1 pint fresh strawberries (5.5)

½ pint fresh raspberries (5.5)

½ cup dried unsweetened coconut (5.0)

fresh mint sprigs, for garnish (5.0)* 
 

DRESSING

½ cup fresh lemon juice (7.5)

½ cup honey (3.0)

1 tablespoon mango (6.0) or apricot (5.0) chutney, mashed

½ teaspoon curry powder (5.0)

½ cup plain low-fat yogurt or soy yogurt (4.0)

Pinch mineral salt (5.0) Table salt is 1.5, avoid using it. 
 

*Green-leafed herbs range from 5.0 – 6.0, so I gave mint the 5.0 score since it was not listed in Baroody’s index. 
 

There are two options for preparation.  One is to assemble all of the fruits except raspberries into attractive patterns on 6 serving plates (I think it’s a huge serving). Then drizzle the dressing over the fruit and sprinkle coconut on top and use the raspberries as garnish.  Tuck a sprig of mint to one side and serve.  Option two is what you are tasting: combine all of the fruits in a large, decorative bowl.  Drizzle the dressing on top and add garnishes. 
 

Recipe states it serves 6; it appears to have 12 one-cup servings so the calories and points are based on a one-cup serving:

Calories: 160  Protein: 1.5 g  Fat: 1.5 g Carb: 22 g

Cholesterol: 0.5 mg Sodium: 42 mg Fiber 3 g

Weight watcher points: 3 for 1 cup serving

Alkaline-acid points: Total recipe: 98 divided by 17 = 5.76