Fruit Salad With Cardamom and Nutmeg

For breakfast, lunch or dinner! A combination of fresh and canned fruit with complimentary spices and a wee bit of no fat sour cream. Nice light lunch. Chill time not included in timing.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  banana, sliced
• 1  apple, cored, quartered and sliced, do not peel (we like Macs)
• 1  grapefruit, peeled and cubed
• 1 (284 ml) can  orange sections, in pear juice or 1 (284 ml) can water, no sugar added
• 1 (14 ounce) can  peaches, sliced, in pear juice or 1 (14 ounce) can water, no sugar added
• 1 (14 ounce) can pineapple chunks or 1 (14 ounce) can pineapple slices, quartered, in pineapple juice, no sugar added
• 1⁄2 lime, juice of
• 1  teaspoon ground cardamom
• 1  teaspoon  freshly grated nutmeg
• 1  pinch salt
• 1⁄2 cup fat free sour cream

Directions

1. In a large bowl add banana, apple and grapefruit, gently stir to mix.
2. Add the orange segments and peaches with their juice.
3. Add the pineapple, reserve the juice.
4. Stir to mix.
5. Add enough of the pineapple juice to nearly cover all of the fruit; squeeze the lime juice over all and gently stir to mix.
6. Sprinkle the cardamom, through a sifter over all then grate the nutmeg over the fruit, add a pinch of salt; stir gently to mix.
7. Place the no fat sour cream in the centre on top of the fruit.
8. Cover lightly with plastic wrap and chill for 30 minutes or up to 1 hour.
9. Serve with a muffin or toast and enjoy!