Fresh Fruit Salad With Grand Marnier Recipes

Steps:

• Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves.
• Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve.

Steps:

• Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
• Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
• Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
• Serve.
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Steps:

• Combine watermelon, strawberries, bananas, and mandarin slices in a large bowl. Pour in vodka and toss to coat. Cover with plastic wrap and let chill in the refrigerator until serving.

Steps:

• Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
• Taste and add more Grand Marnier, if desired.
• Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Divide fruit among 8 stemmed goblets.
• Top with sauce and serve.
• Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

Steps:

• 1. Grate orange rind before peeling orange.
• 2. Prepare in 4 large \"on the rocks\" glasses with straight sides.
• 3. Divide and layer the banana slices in the bottom of each glass.
• 4. Sprinkle generously with lemon juice, then sprinkle lightly with confectioner\'s sugar.
• 5. Arrange the remaining fruit and nuts in layers on bananas, sprinkling each layer with lemon juice and confectioner\'s sugar.
• 6. Pour Grand Marnier, 2 tablespoons per glass, over the fruit.
• 7. Cover and chill overnight to blend flavors.
• 8. When ready to serve, whip the cream to stiff peaks.
• 9. Add the sugar and 1 tablespoon Grand Marnier and beat to mix thoroughly.
• 10. Fold in the orange rind.
• 11. Mound on chilled fruit.

Steps:

• Combine all the fruit in a large bowl.
• Add orange liqueur/ orange juice/Grand Marnier and toss.
• Chill before serving.