Wild Bout Fruit Salad Recipes

Steps:

• Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
• Combine fruit and red peppers with chimichurri sauce.
• Mix well to coat all fruit.
• Cover and set aside to allow to marinate for 10-30 minutes.
• In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
• To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).

Steps:

• Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
• Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
• Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
• To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

Steps:

• Fruit and Roasted Red Peppers with Chimichurri: 1. Combine all ingredients in a food processor fitted with a metal blade and process until smooth. 2. Transfer to a large bowl. Spicy Mint Chimichurri: 1. Combine fruit and red peppers with chimichurri sauce. 2. Mix well to coat all fruit. 3. Cover and set aside to allow to marinate for 10-30 minutes. Spinach: 1. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine. To Serve: Divide spinach between plates. Arrange fruit mixture on top of spinach and garnish with gouda cheese.

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.

Steps:

• Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

Steps:

• Chimichuri sauce: 1. Combine all ingredients in a food processor fitted with a metal blade and process until smooth. 2. Transfer to a large bowl. Salad: 1. Combine fruit and red peppers with chimichurri sauce. 2. Mix well to coat all fruit. 3. Cover and set aside to allow to marinate for 10-30 minutes. Spinach: 1. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine. To Serve: Divide spinach between plates. Arrange fruit mixture on top of spinach (and garnish with gouda cheese.)