Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fruit Salad with Sour Cream-Grenadine Dressing

Ingredients

2 Tbs fresh lemon juice

2 Tbs sugar

1 banana, peeled and sliced into ½ inch round pieces*

1 large red delicious apple, core removed, medium dice (about 1 ½ cups)*

1 cup red seedless grapes

1 1/2 cups  green seedless grapes

2 cups fresh pineapple, skin and core removed, medium dice

½ cup orange segments

1 1/2 cup         cantaloupe, peeled, seeded and small dice

1 pint                fresh strawberries, hull removed and berries quartered

3/4 cup            sour cream

2 Tbsp              Grenadine

Instructions

In a large mixing bowl, combine the lemon juice and sugar. Toss the apples and bananas in the mixture to prevent them from turning brown. Add the remaining fruit. In a small mixing bowl, whisk together the sour cream and grenadine. Add the sour cream mixture to the fruit and stir together, coating the fruit completely. Hold covered in the refrigerator until ready to serve. Just before serving, toss the fruit once more to redistribute the dressing.

Yield: 8-10 servings

* Do not cut the banana or apple until the lemon juice and sugar are combined. Place the fruit into the lemon juice mixture as soon as it is cut.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more