Fresh Fruit Bowl Recipes

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.

Steps:

• I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
• Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
• Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

Steps:

• In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes. , In a small bowl, combine yogurt, lemon juice, sugar and vanilla. Serve with fruit.

Steps:

• With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
• In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
• To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

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.
• Tip: A medium cantaloupe will yield about 4-1/2 cups of cubes, while a medium honeydew will yield about 4 cups.

Steps:

• Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
• Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
• Refrigerate until ready to serve.
• Just before serving, slice and add bananas.

Steps:

• Clean fruits in your normal fashion. eg - wash , dry, peel, destem etc.
• Dice fruits and place diced pieces into a large mixing bowl.
• Stir to combine the pieces.
• Dish into individual serving bowls.
• Eat as a stand alone snack or with your favorite low fat yogurt or topped with low fat whipped cream. Also great on a bed of lettuce with a scoop or two or cottage cheese!

Steps:

• Peel bananas; slice into bowl.
• Cover completely with other fruit.
• Cover bowl and chill.
• Mix dressing ingredients together.
• Just before serving, pour dressing over fruit; toss until fruit is well coated.

Steps:

• Cut peach slices and grapefruit segments in half, place in bowl.
• Add pineapple chunks, quartered pears, and mandarins.
• Add cherries and toss.
• Stir reserved juices, cornflour and sugar in saucepan.
• Heat and stir until it boils and thickens.
• Cool.
• Stir into fruit.
• Serve and enjoy.

Steps:

• In a large bowl, combine the first five ingredients; refrigerate until serving. To serve, fold in bananas, apple, blueberries and cherries.