Picnic Fruit Salad Recipes
PICNIC FRUIT SALAD
Haven't tried this one yet, but it sounds refreshing on a summer afternoon! I found this in an old church cookbook. You may have to buy 2 16 oz. cans if you can't find the larger cans in the directions. Time includes marinating in the fridge.
Provided by thedixongang
Categories Breakfast
Time P1D
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Strain the pineapple juice from the can into a bowl. To the pineapple juice, add the can of orange juice and mix well. Add the instant pudding and dissolve well. Gently fold in all the fruits. Refrigerate 24 hours before serving.
Nutrition Facts : Calories 254.4, Fat 0.8, SaturatedFat 0.1, Sodium 133, Carbohydrate 64.9, Fiber 7.3, Sugar 41.3, Protein 2.9
PICNIC FRUIT SALAD
Make and share this Picnic Fruit Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a large serving bowl, mix the fruits together.
- Sprinkle lemon juice over fruit and stir.
- Pour orange juice over the fruits and let marinate (in the refrigerator) for 1 hour.
Nutrition Facts : Calories 61.5, Fat 0.3, Sodium 6.4, Carbohydrate 15.3, Fiber 1.6, Sugar 12.7, Protein 1.1
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
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