Golden Fruit Salad Recipes

Steps:

• Preheat the oven to 350 degrees F. On a large sheet tray, spread the pound cake cubes evenly and drizzle with the melted butter. Bake for 10 minutes, until golden brown and toasted.
• For the whipped cream, combine the heavy cream and sugar in a bowl and whisk until soft peaks begin to form. (Alternatively, use an electric beater to whip the cream.) Add the lemon zest and juice and continue to whip to combine. Store in the refrigerator until ready to use.
• Meanwhile, preheat a grill to medium heat. Brush the fruit with oil. Grill until the fruit is caramelized and fragrant, 3 to 4 minutes per side for the bananas and pineapple and 1 to 2 minutes per side for the strawberries. If the strawberries are small, skewer them to grill. Remove from heat; when slightly cool, slice the fruit into large pieces.
• Place the toasted pound cake in a large bowl and top with the whipped cream, grilled fruit, sliced almonds, honey and mint.

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Steps:

• Combine fruit in large bowl; set aside.
• Combine pudding mix and Tang.
• Add juices from pineapple and peaches.
• Mix well.
• Pour over fruit and mix gently.
• Chill.

Steps:

• Four hours before serving:.
• Drain all canned fruit and mix with peach pie filling.
• Ball cantaloupe and add to mixture.
• Add marshmallows.
• Just before serving:.
• Slice bananas and strawberries.

Steps:

• Combine all ingredients in a medium bowl.
• Refrigerate before serving.
• Note: Best if eaten the same day, otherwise the bananas start to get slimy.

Steps:

• Combine all ingredients in large bowl. Cover and refrigerate up to 8 hours.

Steps:

• In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup; add salt if desired. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into an oiled 4-cup mold; cover and chill until firm. Unmold.