Easter Fruit Salad Recipes
EASTER FRUIT SALAD
Using pastel marshmallows, both young and old alike are sure to enjoy this colorful Easter fruit salad from Deanna Richter of Elmore, Minnesota. Deanna recommends making this traditional favorite the day before it is served.
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.
Nutrition Facts :
FRUIT SALAD FOR EASTER SUNDAY
This fresh salad is so easy to prepare! Kid friendly too!
Provided by Shastina Blaylock
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 34 g, Cholesterol 1 mg, Fat 0.5 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 44.2 mg, Sugar 29.7 g
EASTER FRUIT SALAD
I have served this salad many times and am always asked what the delicious dressing is made from. You can sub strawberries for the grapes if you want. If desired you can add 2 bananas right before serving. Here is the recipe but don't tell.
Provided by aronsinvest
Categories Fruit
Time 5m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain pineapple chunks and mandarin oranges.
- Mix all ingredients together and chill.
FRUIT SALAD WITH ORANGE-VANILLA SYRUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
- Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.
BRUNCH FRUIT SALAD
This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. , In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.
Nutrition Facts : Calories 161 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.
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