Skip Navigation LinksHome > February 2012 - Volume 6 - Issue 1 > Fruit Salad with Cranberry Poppy Seed Dressing
HEART Insight:
doi: 10.1097/01.HEARTI.0000411133.10316.5d
Departments: The Hungry Heart: Bountiful Breakfasts

Fruit Salad with Cranberry Poppy Seed Dressing

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere and at

Serves 6; heaping ¾ cup fruit and 2 tablespoons dressing per serving

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Ginger-tinged cranberry dressing complements the fruits in this salad that make a light side dish at your next brunch.

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¾ cup 100% cranberry juice

1 teaspoon cornstarch

1 tablespoon sugar

1 teaspoon grated peeled gingerroot

½ teaspoon grated orange zest (optional)

½ teaspoon poppy seeds


2 cups cubed watermelon

1 cup whole strawberries, quartered

½ cup green grapes, halved

½ cup blueberries

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In a small saucepan, stir together the juice and cornstarch until the cornstarch dissolves. Bring to a boil over medium-high heat. Boil for 1 minute. Pour into a shallow bowl and refrigerate until completely cooled, about 10 minutes. Stir in the remaining dressing ingredients.

Meanwhile, arrange the salad ingredients on salad plates. Spoon the dressing on top.

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Nutrition Analysis

(per serving)

Calories 65

Total Fat 0.5 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 2 mg

Carbohydrates 16 g

Fiber 1 g

Sugars 14 g

Protein 1 g

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Dietary Exchanges

1 fruit

© 2012 American Heart Association, Inc.