Creamy Fruit Salad

Ingredients

• 8 ounces cream cheese, (softened to room temperature)
• 2/3 cup sugar
• 2 teaspoons vanilla
• 1 tablespoon lemon zest
• 1 1/2 cups heavy cream
• 3 tablespoons fresh lemon juice
• 4 apples, (cut into 3/8 inch cubes)
• water
• 2 tablespoons lemon juice
• 4 cups strawberries, (cut in half or quartered depending on the size)
• 4 cups grapes, (cut in half)
• 2 cups blackberries (left whole)
• 2 cups blueberries (left whole)
• 1 (10-ounce) can mandarin oranges, (left whole, very well drained)
• 1 cup pecans (toasted and chopped)
• 1 cup shredded coconut (toasted)
• 2 tablespoons fresh mint, (slivered)

Instructions

1. 1

   In a large bowl, beat the cream cheese (8 ounces), sugar (2/3 cup), vanilla (2 teaspoons), and lemon zest (1 tablespoon) until the mixture is light and smooth, about 1-2 minutes.

2. 2

   In a large bowl, beat the cream (1 1/2 cups) and lemon juice (3 tablespoons) until the mixture is frothy. Continue beating on medium-high speed until the mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture. The dressing will be pretty thick.

3. 3

   Fill a bowl of water large enough to accommodate the chopped apples. Add 2 tablespoons lemon juice and stir to combine. Add apples then, continue to prep the rest of the fruit, letting the apples sit for about 10 minutes. Drain well! (excess moisture can dilute the dressing too much.

4. 4

   Add fruit, toasted coconut (1 cup), and pecans (1 cup) to a large bowl. Pour dressing over top. Gently toss until the fruit is evenly coated. Sprinkle the slivered mint (2 tablespoons) over the salad. Serve immediately.