Fanciful Green Fruit Salad Recipes

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk together the mayonnaise, honey, orange juice and zest. Pour over salad; toss to coat. Refrigerate leftover dressing.

Steps:

• For the vinaigrette:
• Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
• For the salad:
• In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

Steps:

• Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
• Mix all canned fruits in large bowl.
• Mix reserved pineapple juice with pudding mix in medium saucepan.
• Cook over medium heat until boiling, stirring constantly.
• Let cool, pour over fruit and mix.
• Refrigerate overnight.
• Slice bananas and add just before serving.

Steps:

• Wash the fruit well.
• Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
• Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
• Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
• Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
• Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
• Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
• Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
• Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
• Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
• Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
• Takes about an hour to make depending on your knife skills. Makes about 4 quarts.

Steps:

• Peel and chop oranges into bite size pieces.
• Core and chop apples into bite size pieces. Peel and chop bananas into bite size pieces.
• Add walnuts and salad dressing. Some people like more salad dressing, some less; you judge.
• Stir. Chill.
• If you have less people, just use less fruit.
• This is good in the summer time too.

Steps:

• In a large mixing bowl, combine all the ingredients except the berries.
• Add the berries and mix gently.
• Serve slightly chilled.

Steps:

• Stir together water and sugar in a skillet over medium heat. Add the slivered almonds, toss to coat, and cook and stir until the almonds are brown. Remove from heat.
• In a large bowl, gently toss together the almonds, lettuce, avocado, orange segments and onion, and set aside.
• In a small bowl, whisk together the oil, honey, salt, vinegar, mustard and poppy seeds. Pour over the salad mixture and toss to coat.