Colorful Winter Fruit Salad Recipes

Steps:

• Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
• Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
• Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

Steps:

• In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
• In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
• In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

Steps:

• Drain pineapple and set juice and pineapple aside. In a saucepan, combine pudding mix and reserved pineapple juice. Cook and stir over medium heat until thickened. Transfer to a bowl and cool. , Fold in fruit, nuts, coconut and reserved pineapple. Chill until serving. Garnish with whipped topping if desired.