SPIKED SUMMER FRUIT SALAD
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
SUMMER FRUIT SALAD IN A MARINADE (SOUPE DE FRUITS D'ETE)
Provided by Craig Claiborne And Pierre Franey
Categories brunch, salads and dressings
Time 25m
Yield Four or more servings
Number Of Ingredients 17
Steps:
- Put the water in a kettle and start heating. Split the vanilla bean, if it is to be used, in half lengthwise. Add this to the kettle. Add the lemon and orange peels, mint sprigs and sugar. Bring to the boil and remove from the heat. Cover closely and let the syrup stand until cool. If vanilla bean is not used, add vanilla extract.Chill thoroughly.
- Peel the mango and cut the flesh from the pit. Cut the flesh into thin strips. Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds. Keep the fruit in separate piles. Peel the pineapple and cut away any eyes that may remain. Cut the flesh into small pieces. Cut the strawberries into thin slices. Cut the plum in half and cut away and discard the pit. Cut the flesh into thin slices. Cut the peach in half and discard the pit. Cut the peach flesh into half-inch cubes. Peel the kiwi fruit and cut it lengthwise in half. Cut each half into thin slices. Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all. Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles. Sprinkle minced mint over all. As a final garnish, place one raspberry in dead center.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 1 gram, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 66 grams
FRUIT SALAD
Look for ripe, sweet-smelling fruit for this simple fruit salad with kiwi, mango, pineapple, grapes, orange and berries. It's a lovely, light summer dessert
Provided by Cassie Best
Categories Dessert
Time 15m
Yield Serves 6-8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 72 calories, Fat 0.5 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
EASY SUMMER FRUIT SALAD
"My friends are always requesting this salad." Colorful slices of fruit get dressed up with a simple sauce of citrus juices and honey. Anneliese Deising - Plymouth, MI
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SAUTEED ENDIVES (ENDIVES MEUNIERE)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Drain the endives well on absorbent paper towels.
- Heat two tablespoons of the butter in a heavy skillet large enough to hold the endives without crowding. Add the endives and cook, turning often so that they brown evenly all over, about five minutes.
- Transfer the endives to a warm serving dish. Melt the remaining butter in the skillet and cook it until it almost turns brown. Pour this over the endives. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
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