Fruit Salad with a Wonderful Lime Ginger Sauce for 40
Makes 40 servings (serving size: 3/4 cup)
Author: Betsy Edwards
For the Dressing
  • 4 tablespoons fresh lime juice
  • 4 cups powdered sugar
  • 2/3 cup pineapple juice
  • 2 teaspoon fresh ginger finely grated
For the Fruit
  • 2 (23.5 ounce) bottles mandarin oranges - drained!! (5 cups)
  • 8 large mangoes peeled and cubed into 1/2 inch chunks (6 cups)
  • 2 fresh pineapple - peeled and cored (49 cups)
  • 2 quarts strawberries - hulled and quartered (8 cups)
  • 12 kiwis - peeled and sliced (4 cups)
  • 1 micro-plane grater
  1. In a medium bowl, whisk together the lime juice, powdered sugar, and ginger until all the powdered sugar is dissolved. Cover and refrigerate until ready to serve.
  2. Cut fruit into bite-size pieces and combine in a large bowl. NOTE: If prepping the fruit the day before, don't cut up the kiwi.
MAKE AHEAD NOTE: Can be made up to this point up to 1 day in advance, keeping the dressing seperate. Cover both and refrigerate.
  1. Up to two hours prior to serving, peel and slice the kiwi. Add to the salad. Gently stir to distribute.
  2. Immediately prior to serving pour dressing over fruit, toss to uniformly coat and serve.
Recipe Notes

Did you know ginger can be stored up to 3 months in the freezer. Just peel it, wrap in a freezer proof bag and freeze. When ready to use, you can easily grate it with a micro-plane grater.