Curried Fruit Medley Recipes
CURRIED FRUIT
Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
- Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
- Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
CURRIED FRUIT MEDLEY
Make and share this Curried Fruit Medley recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 40m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour,and arrange fruit in a 9x13 inch baking dish.
- Combine brown sugar and curry and stir well.
- Sprinkle over fruit and dot with margarine.
- Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated and bubbly around edges.
Nutrition Facts : Calories 372.1, Fat 7.8, SaturatedFat 1.4, Sodium 106.6, Carbohydrate 78.6, Fiber 2.8, Sugar 74.6, Protein 0.9
FRUIT MEDLEY
Make and share this Fruit Medley recipe from Food.com.
Provided by Jolene Green
Categories Fruit
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
- Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Nutrition Facts : Calories 126, Fat 0.5, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 32.2, Fiber 3.7, Sugar 24.6, Protein 1.5
EASY FRUIT MEDLEY
Fresh fruit makes a colorful, juicy and delicious treat. Top this easy medley with whipped topping, and you may forget it's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Toss fruit with reserved orange liquid.
- Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
FALL FRUIT MEDLEY
A sweet poppy seed dressing beautifully coats fresh cut fruit in a 20-minute recipe.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In tightly covered container, shake dressing ingredients until well mixed. Shake again before pouring over fruits.
- In large bowl, toss dressing with orange, pineapple and grapes. Cover; refrigerate up to 24 hours. Just before serving, stir in apples.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 15 g, TransFat 0 g
QUICK FRUIT MEDLEY
Whenever I take this eye-catching fruit salad to a party or gathering, people ask for the recipe. I like to use dark sweet cherries and blueberries to give this blend its distinctive flavor. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FROZEN FRUIT MEDLEY
These are great to have in the freezer. They make a fruity, crunchy snack, kind of like a sherbet pop when eaten frozen, or thaw slightly and serve as a salad or dessert.
Provided by LAURIE
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Drain canned fruits, reserving 1 cup combined syrup.
- Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
- In a large bowl, mix all ingredients including syrup together.
- Using about 2 cups at a time, place mixture in blender.
- Cover and puree until smooth but slightly chunky.
- Pour into another large bowl.
- Repeat until all fruit is processed.
- When all is blended, stir together in the large bowl.
- Line 30 muffin cups with paper liners.
- Ladle fruit into paper cups.
- Freeze until solid.
- When frozen, turn over muffin tins and punch out cups with your thumbs.
- Place cups in freezer bags and store in freezer.
- Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.
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