Big Fruit Salad Recipes

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• Cut the 2 melons in half, then scrap out the innards.
• Cut into 1/4's then 1/8's.
• Fillet from the skin and chop into 1/2-inch chunks.
• Toss into a BIG mixing bowl.
• Peel the mangoes and cut from the core then cut the two bigger pieces in half and chop into 1/2-inch chunks.
• Toss into the BIG mixing bowl.
• Wash the berries, and cut the tops off the strawberries and cut the big ones into halves of quarters.
• Toss into the BIG mixing bowl, then toss all the ingredients together.
• Peel and slice the kiwis into 1/4-inch rounds and place around the edges of the bowl for presentation.
• On the small holed side of your cheese grater (or with a micro plane), zest 2 of the limes and then place the zest in a small bowl.
• Juice all 4 of the limes into the bowl with the zest and then whisk in the sugar.
• Pour over the fruit salad and let sit for at least 4 hours before serving.

Steps:

• Wash all your vegetables that need to be washed
• Sliced the kiwi, watermelon, and cantelope - as well as the grapes if there will be young children
• Toss in a bowl and refrigerate with blueberries and kiwi
• Right before you are ready to serve it, slice the blueberries and fold in
• Serve immediately and refrigerate the leftovers