FRESH FRUIT BOWL
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. -Marlon Kirst, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ANY-SEASON FRUIT BOWL
A refreshing fruit salad like this one is a welcome addition to a any meal. A hint of anise gives it festive flavor, and it looks gorgeous on a buffet table. -Frances Stevenson, McRae, Georgia
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours or overnight. , Combine fruit in a large bowl; add dressing and toss to coat. Cover and chill for at least 1 hour.
Nutrition Facts :
CREAMY FRUIT BOWL
THIS fruit salad is always on the menu for special occasions, since it can be served as a salad or dessert. It's a traditional dish with our family, and it must be passed on to a new bride. When one of us brings it to a gathering, we take a copy of the recipe along to share. Someone always requests it! -Gretchen Baudhuin, Palm Coast, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. Pour juice into a double boiler; add the egg yolks, sugar, vinegar, butter and salt. Cook and stir over medium-low heat until mixture thickens and a thermometer reads at least 160°. Cool. , Stir in the pineapple, three oranges, 2-1/2 cups grapes and marshmallows. Cover and chill for at least 12 hours. , Fold in whipped cream just before serving. Top with remaining oranges and grapes. Garnish with mint if desired.
Nutrition Facts : Calories 201 calories, Fat 10g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 37mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
SUMMER FRUIT BOWL TARTLETS
Mary Cadogan shows us how to make a classic French crème pâtissière - the perfect filling for these lovely summer fruit tartlets
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h20m
Number Of Ingredients 10
Steps:
- To make the crème pâtissière, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step 1)
- Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step 2)
- Put egg yolks, sugar and flour into a bowl. Whisk with a hand electric mixer until the mixture becomes pale and fluffy - it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step 3)
- Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step 4)
- Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere - keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step 5)
- Remove the crème pâtissière from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crème pâtissière directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step 6)
- Heat oven to 190C/170C fan/gas 5. Divide the pastry into 8 equal pieces. Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.
- Trim any pastry edges that need it with a small sharp knife. Remove from the tins and leave to cool on a wire rack.
- Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crème pâtissière and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.
Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
AUNT MARY'S EGGPLANT BALLS
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Provided by LYNETTE MARIE
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
- Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
- Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g
AUNT MARION'S FRUIT SALAD DESSERT
Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! -Marion LaTourette, Honesdale, Pennsylvania
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.
Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 3g fiber), Protein 2g protein.
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