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
SUMMERTIME MARGARITA FRUIT SALAD
This salad is fresh and delicious! And really does taste like a margarita! You can use pretty much any fruit combo you'd like. I used strawberries, grapes, and oranges because that's what looked the freshest at the market but any type of melons, mango, and/or pineapple would be great too! Rim your bowls with lime and coconut...
Provided by Lindsey McCue
Categories Fruit Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a small bowl combine the Tequila, orange liqueur, lime juice, sugar, and orange juice. Mix well.
- 2. In a medium to large bowl combine the chopped fresh fruit with the margarita dressing and mix well.
- 3. Chill for 4-8 hours or overnight to let the flavors marry.
MARGARITA FRUIT SALAD
Provided by Food Network
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
- 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
- 3) Add mint, toss and serve.
- This recipe should not be served to anyone under 21, or the legal drinking age.
MARGARITA MELON SALAD
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
- Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.
SUMMER FRUIT SALAD
In another era, this kind of chopped fruit salad was called a Macedonia. Use as many kinds of ripe fruits as you wish, including melon, stone fruit, grapes and berries. The simple combination of homemade jam dissolved with a splash of white wine or liqueur marries beautifully with the fruits' natural juices. Leave the compote to macerate a bit and serve chilled for a completely refreshing dessert.
Provided by David Tanis
Categories dessert
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
- To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.
FRUIT SALAD
Look for ripe, sweet-smelling fruit for this simple fruit salad with kiwi, mango, pineapple, grapes, orange and berries. It's a lovely, light summer dessert
Provided by Cassie Best
Categories Dessert
Time 15m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
- Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
- Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
- Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.
Nutrition Facts : Calories 72 calories, Fat 0.5 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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