SPICED HONEY FRUIT SALAD WITH PECANS
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
- Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
- For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
- To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.
SPIKED SUMMER FRUIT SALAD
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPICED FRUIT SALAD
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
- Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams
Nutrition Facts : Calories 181 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 2 grams, Sugar 35 grams
FRUIT SALAD WITH SPICED HONEY AND THYME
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
- Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.
SPICY FRUIT SALAD
A delicious and refreshing summer fruit salad with a spicy twist. Tastes better the longer it's chilled, to let flavors blend.
Provided by puerca83
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix pineapple, watermelon, mango, and green apple in a large bowl.
- Blend lime juice, honey, and jalapeno in a blender until smooth.
- Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 134.9 mg, Sugar 19 g
SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SPICED WINTER FRUIT SALAD
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 4 servings (4 cups)
Number Of Ingredients 11
Steps:
- For the fruit: Cut the grapefruits and oranges into segments over a large bowl, and squeeze the remaining juice from the inner membrane. Gently toss the segments with the grapes and pomegranate pips and grapes. Peel, slice, and toss in the bananas.
- For the syrup: Stir together the honey, water, vanilla bean pod and seeds, ginger, cinnamon, and star anise, if using, in a small saucepan. Bring the mixture to a simmer, and then pour over the fruit. Remove the star anise, set aside for about 1 hour for the flavors to come together. Serve.
SWEET AND SPICY FRUIT SALAD
Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs - tarragon and basil - are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
- Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 24 grams
SPICED DRIED FRUIT SALAD
When served warm this is a great fruit dessert for those cold winter nights. I serve it with good quality Greek yoghurt. Or, serve it chilled with icecream. Or with pancakes for breakfast. This is a favourite with my family. It can be varied infinitely too - so don't worry if you don't have all the ingredients. This comes from Stephanie Alexander's Cooks Companion. Australian measurements used.
Provided by auntchelle
Categories Dessert
Time 38m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
- Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
- Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
- Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.
SPICY FRUIT SALAD
Definitely not your mother's fruit salad, this one balances cool fruit and hot spices to perfection. -Rebecca Sturrock, Longview, Texas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the apples, pears, mangoes and strawberries. In a small bowl, whisk the juices, cilantro, vinegar, lime zest and hot chili sauce. Drizzle over fruit mixture; toss to coat.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
FIVE-SPICE FALL FRUIT SALAD
Provided by Diana Yen
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.
- In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.
- An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.
SPICED FRUIT SALAD
Easy, tasty AND low fat healthy, this can be served at many occasions: brunch, showers, picnics and potlucks. Also a nice change to the standard "fruit cup" usually served before wedding reception and holiday dinners. Serve as a dessert or as a snack, which is kid-pleasing too. DO NOT serve to any child under the age of 1, due to the honey ingredient (or omit the honey, if so). A make-ahead no cook dish, cook time is for chill time. Serves 8-10, please double recipe for a larger crowd. This recipe is courtesy of Southern Living.
Provided by TheDancingCook
Categories Breakfast
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Clean, drain, chop fruits; combine in a bowl.
- Combine juices, honey and cinnamon and pour over fruit.
- Cover and chill for overnight or 8 hours.
- *Iuse canned apricots and omit the prunes.
Nutrition Facts : Calories 177.1, Fat 0.4, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 46.7, Fiber 3.6, Sugar 36.3, Protein 1.5
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- Add lime juice and maple syrup (optional depending on ripeness of fruit) to a small mixing bowl and whisk to combine. Then pour over fruit and gently toss to coat.
- Add sea salt. Then sprinkle on chili powder a little at a time, gently folding/stirring the salad as you go. I found 1/4 tsp (amount as original recipe is written // adjust if altering batch size) to be the perfect amount, but add more or less depending on preference.
- Taste and adjust seasonings, adding more chili powder, maple syrup, or lime juice as needed. Add tequila or white rum for a boozy kick (optional).
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