GRILLED STONE FRUIT SALAD
Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.
Nutrition Facts : Calories 268 calories, Fat 18g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED FRUIT SALAD
Toss boring fruit salad recipes aside and surprise them with this scrumptious Grilled Fruit Salad! Papaya, banana, mango and pineapple meet a creamy sour cream mixture in this Grilled Fruit Salad recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 21m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat greased grill to medium-high heat.
- Combine first 3 ingredients until well blended. Refrigerate until ready to use.
- Grill fruit 6 min. or until lightly browned on both sides, turning over after 3 min.
- Arrange fruit on platter. Serve immediately with sour cream mixture. Or, cover and refrigerate fruit platter and sour cream mixture separately until ready to serve. Spoon sour cream mixture over fruit just before serving.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
GRILLED FRUIT SALAD
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.
FRUIT SALAD WITH CANNOLI CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
- Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
GRILLED FRUIT SALAD
Grilled fruit salad is a great snack for cold days, it is bright and colorful but still makes your tummy warm! The fruit may stick to the grill at first, which is normal; keep cooking!
Provided by orio
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a stovetop grill over medium heat. Arrange pineapple, apple, raspberries, and banana on heated grill surface; cook 5 to 7 minutes. Stir and cook until fruit is heated through, 7 to 8 more minutes. Transfer cooked fruit to a bowl and stir in chocolate chips.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 21.9 g, Fat 3.4 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 2 mg, Sugar 15.7 g
GRILLED CHICKEN AND FRUIT SALAD
A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.
Provided by ratherbeswimmin
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
- Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
- Cut pineapple into spears.
- Peel jicama and cut into 1/2-inch slices.
- Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
- Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
- Take chicken out of marinade bag and discard marinade.
- Drain pineapple mixture.
- On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
- Grill pineapple and jicama 2-3 minutes on each side.
- Cut chicken, pineapple, and jicama into bite-sized pieces.
- Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
- Serve salad over lettuce leaves.
GRILLED FRUIT SALAD WITH CINNAMON CREAM
From Chatelaine Easy Grilling recipe book. When I saw this recipe, I had to make it. It did not disappoint! I never thought to grill fruit, but it gives a wonderfully unique flavor to the old fruit standby.
Provided by Cathy17
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make dip, in a small bowl, stir sour cream with vanilla, honey and cinnamon (or ginger).
- Taste, then add more cinnamon (or ginger) if needed.
- You can make this ahead, if you do, cover and refrigerate.
- To grill fruit, lightly oil grill and heat BBQ to medium/high.
- BBQ pineapple and mango with lid closed, turning occasionally, until grill marks form, fruit is hot, 6- 8 minutes.
- Bananas will cook quickly, so add for last 1 to 2 minutes of grilling.
- Remove to cutting board as pieces are done.
- Cut into small chunks and serve on a platter.
- Add optional strawberries.
- Serve with cinnamon cream for dipping or drizzle over fruit and have toothpicks on hand.
- Can serve warm or at room temperature.
Nutrition Facts : Calories 298.2, Fat 18.2, SaturatedFat 11.3, Cholesterol 40.6, Sodium 73.9, Carbohydrate 34.2, Fiber 3.6, Sugar 22, Protein 3.1
NANA'S FRUIT SALAD
My grandmother used to make this salad when I was a little girl. It's a tradition in my family now, for Thanksgiving and Christmas.
Provided by Gina
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl combine fruit cocktail, mandarin oranges, apples, pears, and pecans.
- In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency.
- Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Prior to serving slice bananas, add to fruit salad and toss again.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 93.8 g, Cholesterol 61.6 mg, Fat 39.7 g, Fiber 11.6 g, Protein 8.4 g, SaturatedFat 14.1 g, Sodium 186.9 mg, Sugar 49.4 g
SWEET CINNAMON FRUIT SALAD
A great treat for summer desserts. You may use any fruit that is in season, these just happen to be my favorite combination. You can top with a little sweetened whipped cream if you desire.
Provided by Kim76
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- whisk together cinnamon, honey and orange juice.
- toss fruit together, reserving blueberries and raspberries.
- toss sauce with fruit.
- add blueberries and raspberries last so you don't mush them up.
- let sit in fridge for at least a half an hour for flavors to develop.
Nutrition Facts : Calories 190.3, Fat 1.1, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 47.6, Fiber 8.2, Sugar 35.5, Protein 2.9
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