Hold The Mayo Summer Fruit Salad Recipes

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
• Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

Steps:

• Cube the cantaloupe, honeydew and watermelon into bite size pieces or use a melon baller to shape.
• Peel and remove stone from peaches or nectarines. Cut into cubes.
• In small bowl, whisk all liquid ingredients together. (Soften the honey if necessasry by quickly warming the honey either on the stove top or zap a few seconds in the nuker.).
• Combine the dressing with the fruit. Transfer to serving bowl and garnish with edible flowers.
• Chill at least an hour. Prior to serving, add more lime juice, etc .if necessary. **Yield is estimated.**.

Steps:

• For salad:
• Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
• Meanwhile, make dressing:
• Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
• To serve:
• Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.

Steps:

• Simmer vinegar, wine, sugar, and salt in small, nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup, about 15 minutes.
• Remove from heat and stir in cloves, lemon zest and juice, and vanilla; steep 1 minute and strain.
• Combine strawberries and grapes in medium bowl; pour warm dressing over fruit and toss to coat.
• Serve immediately or cover, refrigerate up to 4 hours, and serve, chilled.
• (add more sugar, if desired).