Overnight Fruit Salad

Ingredients:

1. 3 Tbsp. chopped crystallized ginger
2. 2 Tbsp. lemon juice
3. 1/4 cup honey
4. 2 cups cubed cantaloupe
5. 2 cups cubed honeydew melon
6. 3 cups cubed fresh pineapple pieces
7. 4 cups sliced strawberries
8. 1 cup raspberries

Preparation:

• In large bowl, combine ginger, lemon juice and honey and whisk to blend.
• Add cantaloupe, honeydew melon and pineapple and mix gently.
• Cover and refrigerate at least 8 hours or overnight, stirring once.
• Just before serving, stir in strawberries; sprinkle with raspberries and serve

Sour Cream Cherry Fruit Salad Mold

Ingredients:

• 2 (16 oz.) cans Royal Anne cherries, drained, reserving juice
• 20-oz. can crushed pineapple, drained, reserving juice
• 1 Tbsp. unflavored gelatin
• 3-oz. pkg. cherry Jell-O
• 2 (3 oz.) pkgs. cream cheese, softened
• 1 cup sour cream
• 1 cup chopped celery
• 1/2 cup slivered almonds, toasted

Preparation:

1. Combine reserved juice from canned fruit and measure.
2. Add water, if necessary, to make 2 cups.
3. In small bowl, soften unflavored gelatin in 1/2 cup of this fruit juice for 1-2 minutes. Heat in microwave for 30-60 seconds, or until gelatin dissolves, stirring once during cooking.
4. Set aside.
5. Bring remaining 1-1/2 cups juice to boil in medium saucepan.
6. In large bowl, dissolve cherry Jell-O in this boiling fruit juice.
7. Set aside to cool slightly.
8. In another large bowl, beat cream cheese until very soft and fluffy.
9. Add sour cream and beat well until smooth.
10. Add 1/2 cup of the dissolved cherry Jell-O gradually and beat until smooth.
11. Slowly add remaining dissolved cherry Jell-O mixture and dissolved unflavored gelatin mixture.
12. Stir until blended.
13. Add drained cherries, pineapple, celery, and almonds.
14. Pour into 2 quart mold, cover, and chill overnight until well set.
15. Unmold and serve.

Jello Fruit Salad Recipe

Ingredients:

• 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen cherry juice concentrate
• 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen orange juice concentrate (pulp-free)
• 1/3 c. (+ 1/3 c. more, or water, for less sweet) frozen grape juice concentrate
• 5 pkg. (5 TBS.) unflavored gelatin total (1 for each of the three flavors, plus 2 for pineapple/cream layer)
• 2 c. boiling water (1/2 c. for each of the 3 flavors, plus for the pineapple/cream)
• 2/3 c.frozen pineapple juice concentrate
• 1 c. cream
• Grapes or berries for garnish, optional

For this recipe, let get to room temperature, in three separate ceramic bowls (large soup bowls work): > 1/3 c. frozen cherry juice concentrate > 1/3 c. frozen orange juice concentrate (pulp-free) > 1/3 c. frozen grape juice concentrate

Soften gelatin by sprinkling into each bowl: > 1 pkg. unflavored gelatin (for each of the three flavors)


After 5 min. or so, add to softened gelatin: > 1/2 c. boiling water


Stir until gelatin dissolves. Microwave for 30 seconds or so, if necessary, to dissolve the gelatin. Last, add to each bowl: > 1/3 c. more of same concentrate, OR water, for a less-sweet jello

Pour each flavor into its own small loaf pan (5"x3" works well). Let set up in refrigerator for several hours. When jell-o loafs are firm, make the pineapple jell-o.

Into larger ceramic bowl, measure and let get to room temperature: > 2/3 c. frozen pineapple juice concentrate

Soften gelatin by sprinkling into the bowl: > 2 pkg. gelatin

After 5 min. or so, add to softened gelatin: > 1/2 c. boiling water

Stir until gelatin dissolves, microwaving the mix a bit if it's not dissolving. Last, add: > 1 c. cream

Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. Cut the loaf pans of flavored jell-o into 1" cubes, gently folding into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (You can make it the day before.) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. 

Fruit Salad with Citrus-Mint Dressing

Ingredients:

• 6 kiwifruit, peeled and cut into 8 wedges
• 2 cups (1 1/2-inch) cubes honeydew
• 2 cups (1 1/2-inch) cubes cantaloupe
• 1 medium papaya, peeled and cut into 1-inch chunks
• 1 tablespoon sugar
• 1 1/2 tablespoons mint
• 1/2 teaspoon finely grated fresh orange peel
• 2 tablespoons fresh orange juice
• 1 teaspoon fresh lime juice

Preparation:
Combine kiwifruit, honeydew, cantaloupe, and papaya in a medium bowl.
Place sugar and remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped. Pour sugar mixture over fruit, and stir gently to coat.

Fruit Salad Dressing with Honey-Mint Lime juice

Ingredients:

• Juice of 1 small lime (about 3 tablespoons)
• Mint sprigs, for garnish
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 3 tablespoons finely chopped fresh mint
• 8 to 10 cups various fresh cut/sliced fruit, such as strawberries, blueberries, peaches, kiwis, grapes, oranges, bananas, blackberries, raspberries and any other seasonal fruit

Method for preparation:

Mix together lime juice, honey, brown sugar and mint until well included in the small bowl. Put in refrigerator, till it is ready to toss with the fruit. In a large bowl, add the fruit and the honey-mint lime dressing. Kindly mix up and garnish with additional mint sprigs. Now enjoy Fruit Salad Dressing with Honey-Mint Lime juice.

Fruit Salad dressing with Honey Lime juice

Ingredients:

• Juice of 2 limes
• 1 cup halved seedless green grapes
• 1 cup quartered strawberries
• 3/4 cup blueberries
• 1/4 cup walnut pieces
• 1 teaspoon poppy seeds
• 1/4 cup unsalted pistachios
• 2 tablespoons honey

Method for preparation:

1. Put the lime juice with honey in a large bowl. Whisk well and add the poppy seeds, whisk again. Add all the fruit, let sit at room heat for about 30 minutes.
2. For the meantime, toast the pistachios and walnuts in a little saucepan over medium temperate until it is toasted.
3. With all the fruit, nuts are being added in the bowl and mix collectively. Serve plain or with yogurt.

Easy Fruit Salad Recipes

Ingredients:

1. 1 can (large)  fruit cocktail
2. 1 cup fresh strawberries, cleaned and cut in half lengthwise
3. 1 cup blueberries, cleaned
4. 3 pieces kiwi, cleaned and sliced into bite size pieces
5. ¾ cups nata de coco
6. 14 ounces condensed milk
7. 8 ounces table / medium cream or all purpose cream

Watch the video:

Procedure:

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.

2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.

3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.

4. Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits.

5. Refrigerate for at least 3 hours.

6. Serve Chilled. Share and Enjoy!

Rainbow Fruit Salad Recipes

Ingredients:

• 6 cups fresh fruit, such as grapes, melon, berries and kiwi
• 1/4 cup confectioners' sugar
• 1 tablespoon McCormick Imitation Rum Extract
• Sour cream (optional)

Directions:

1. Mix fruit, confectioners' sugar and rum extract in large bowl. Cover.
2. Refrigerate 1 hour or until ready to serve.
3. Serve with a dollop of sour cream, if desired.

Nutrition  Information:

• per serving
• Calories: 75
• Fat: 3 g
• Carbohydrates: 12 g
• Cholesterol: 5 mg
• Sodium: 9 mg
• Fiber: 1 g
• Protein: 1 g

Fresh Fruit Salad Recipe

This fresh fruit salad recipe went over big at our latest pool party with lots of kids and adults.

1. 2 Cups of Fresh Sliced Strawberries
2. 2 Cups of Fresh Green Grapes
3. 3 Sliced Bananas

Mix with your favorite strawberry yogurt. I used Stoneybrooks organic strawberry cheese cake.

Kids and adults enjoyed this refreshing cold salad.

Radiance Fruit Salad Recipes

Fruit Salad Recipes!                

Salad:

1. 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
2. 1 (16 ounce) container strawberries, quartered (about 3 cups)
3. 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

1. 3 tablespoons honey
2. 3 tablespoons fresh lime juice
3. 1 teaspoon lime zest
4. 3 tablespoons finely chopped fresh mint leaves

Directions:

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

Per Serving: Calories 120, Total Fat 0.5g (Sat 0g, Mono 0g, Poly 0g); Protein 2g; Carb 29g; Fiber 4g; Sodium 10mg; Cholesterol 0mg

Excellent Source of: Vitamin A, Vitamin C, Vitamin K

Good Source of: Fiber, Folate, Manganese, Potassium