Nutty Fruit Medley Recipes

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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



Quick Fruit Medley image

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

1 can (20 ounces) pineapple chunks, undrained
1 can (11 ounces) mandarin oranges, drained or 2 medium navel oranges, peeled and chopped
1 large red apple, cubed
1 cup sliced fresh strawberries
1 cup halved seedless red grapes
3 kiwifruit, peeled and sliced
1 cup fresh or frozen blueberries
1 cup fresh or canned pitted dark sweet cherries
2 medium firm bananas, sliced

NUTTY FRUIT MEDLEY

This fruit medley is a Waldorf-like salad. Recipe from Quick Cooking Nov/Dec 2000. Quick Cooking credits Ruth Glick for submitting recipe.

Provided by KaraRN

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9



Nutty Fruit Medley image

Steps:

  • In a large bowl, combine the apples, grapes, banana and walnuts.
  • In a snall bowl combine mayonnaise, sour cream, sugar, lemon juice and salt; pour over fruit mixture and toss gently to coat.

Nutrition Facts : Calories 165.2, Fat 10.6, SaturatedFat 1.6, Cholesterol 4.3, Sodium 121.5, Carbohydrate 18.2, Fiber 2.2, Sugar 11.2, Protein 2.2

2 large red apples, chopped
1 cup green grape
1 medium fim banana, sliced
1/2 cup chopped walnuts
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/8 teaspoon salt

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



Curried Fruit Medley image

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

1 (29 ounce) can peach slices, drained
2 (15 ounce) cans pineapple chunks, drained
1 (10 ounce) jar maraschino cherries, drained
1 cup packed brown sugar
1 teaspoon curry powder
1/4 cup margarine, cut into small pieces

FROSTY FRUIT MEDLEY

Make and share this Frosty Fruit Medley recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7



Frosty Fruit Medley image

Steps:

  • In a large bowl combine the pineapple chunks with juice, walnut halves, orange juice and ground ginger, mix well.
  • Add the strawberry halves, blueberries and coconut.
  • Toss gently to coat the fruit with juice.
  • Place mixture in an airtight container, leaving room for mixture to expand as it freezes.
  • Store up to one month in freezer.
  • Thaw at room temperature.
  • The fruit mixture will thaw but remain frosty.

Nutrition Facts : Calories 89.5, Fat 5.4, SaturatedFat 1.6, Sodium 1.8, Carbohydrate 10.6, Fiber 2.1, Sugar 7.3, Protein 1.6

1 (8 ounce) can pineapple chunks, undrained
1/2 cup walnut halves
2 tablespoons orange juice
1/4 teaspoon ground ginger
3 cups fresh strawberries (or frozen)
1 cup fresh blueberries (or frozen)
1/4 cup coconut

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



Fruit Medley image

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

1 (20 ounce) can pineapple chunks, undrained
1 (11 ounce) can mandarin oranges, drained
1 large red apple, cubed
1 cup fresh strawberries, sliced
1 cup halved red seedless grapes
3 kiwi fruits, peeled and sliced
1 cup fresh blueberries
1 cup fresh dark sweet cherry, sliced
2 medium firm bananas, sliced

FRUIT MEDLEY

Straight from the pantry comes a super-simple, colorful and pleasant-tasting fruit dish. "Pie filling dresses up this combination of canned fruits," reports Margaret Anders of Helena, Montana.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 12-14 servings.

Number Of Ingredients 5



Fruit Medley image

Steps:

  • In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.

Nutrition Facts :

1 can (21 ounces) peach or apricot pie filling
2 cans (15 ounces each) fruit cocktail, drained
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced

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



Fall Fruit Medley image

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

1/4 cup vegetable oil
3 tablespoons honey
2 tablespoons lemon juice
1 1/2 teaspoons poppy seed
1 orange, peeled, sliced
1 medium pineapple, peeled, cored and cut into 1-inch pieces
1 small bunch seedless grapes, each cut in half (2 cups)
2 apples, cubed

MEDLEY OF SUMMER FRUITS

Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance

Provided by Raymond Blanc

Categories     Dessert, Dinner, Lunch, Treat

Time 50m

Number Of Ingredients 11



Medley of summer fruits image

Steps:

  • In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
  • Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
  • About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

Nutrition Facts : Calories 187 calories, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

250ml Sauternes or dessert wine
250ml cabernet sauvignon or dry red wine
50g caster sugar
vanilla pod , split, seeds scraped out
12 mint leaves, roughly chopped, plus sprigs to serve
6 basil leaves, roughly chopped
200g fresh raspberry
½ Charentais melon , scooped into 12 balls
200g fresh ripe strawberry , halved and quartered
50g wild strawberries (optional)
100ml chilled pink champagne , to serve

FRUIT AND NUT TRAIL MIX

This mouthwatering mix is filled with nutrition and flavor. Whether you're enjoying the outdoors or heading out the door to work, the munchable medley will hit the spot. -Mary Ann Dell, Phoenixville, Pennsylvania.

Provided by Taste of Home

Categories     Snacks

Time 1h15m

Yield 4 cups.

Number Of Ingredients 12



Fruit and Nut Trail Mix image

Steps:

  • Preheat oven to 250°. Coat a foil-lined 15x10x1-in. baking pan with cooking spray; set aside. In a large bowl, combine the first 10 ingredients. In a small bowl, beat egg white and water on high speed for 1 minute or until frothy; fold into fruit mixture. , Spread into prepared pan. Bake until aromatic and nuts are lightly browned, about 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 203 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

1 package (6 ounces) dried apricots, quartered
3/4 cup golden raisins
3/4 cup walnut halves
1/2 cup salted cashews
1/2 cup sunflower kernels
1/3 cup dried cranberries
1/4 cup sugar
1-1/2 teaspoons Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg white
1 teaspoon water

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



Frozen Fruit Medley image

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.

1 (17 ounce) can apricots or 1 (17 ounce) can peaches
1 (20 ounce) can unsweetend crushed pineapple
1 cup juice or 1 cup syrup, drained from canned fruit
1/2 cup sugar
2 cups strawberries (or 16 oz pkg whole frozen unsweetened berries paritally thawed and separated)
3 bananas, sliced
1 (6 ounce) can frozen orange juice concentrate
2 tablespoons lemon juice

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