Butterscotch Fruit Salad Recipes
BUTTERSCOTCH FRUIT FONDUE
If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
- Add the cream and vanilla, stirring together, and then take off the heat.
- Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.
EASY CARAMEL APPLE SALAD
A delicious twist on Watergate salad.
Provided by jessikaleigh512
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
- Refrigerate salad until completely chilled, at least 30 minutes.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 20 g, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 227.7 mg, Sugar 15.4 g
BUTTERSCOTCH SALAD
We love this salad during the fall and Thanksgiving. In my opinion it tastes like a carmel apple deluxe! I brought it last year to our family get together at Thanksgiving and got a request to bring it for Christmas, along with the recipe! Enjoy!
Provided by Ginny Axman
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Mix together whipped topping, pudding mix, and pineapple with juice.
- 2. Stir in everything else
- 3. Chill until set, about an hour. Keep chilled.
- 4. Note: "Prep time" includes dicing the apples, otherwise it would take about 5-10 minutes! "Cook time" is the chill time in the fridge.
BUTTERSCOTCH ISLE APPLE SALAD
Here is a lovely cool salad combo that will delite the taste buds! You can also do 2 apples and 2 pears too to change it up a bit!
Provided by Leah Stacey
Categories Fruit Sides
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a large bowl combine the pudding mix and milk with a wire wisk. Let it set in the fridge for 5 minutes.
- 2. Next after pudding has set, blend in the cool whip, crushed pineapple with juice and coconut extract.
- 3. Add the apples and coconut to the butterscotch mix. Blend it well.
- 4. Finish it off with a sprinkle of the extra coconut on top.
- 5. Refrigerate for at least 15 minutes before serving.
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