Summertime Or Anytime 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:

• 1. The day before serving, in a small saucepan combine sugar, corn starch, and salt. Stir in the juices until smooth.
• 2. Bring to a boil; cook and stir for 2 minutes or until thickened.
• 3. Remove from heat.
• 4. Stir a small amount into the eggs. Return all to the pan, stirring constantly.
• 5. Cook and stir until mixture reaches 160 degrees and is thickened. Remove from heat and cool slightly.
• 6. In a small mixing bowl, beat cream cheese until smooth.
• 7. Add juice mixture; mix well.
• 8. Cover and refrigerate overnight.
• 9. In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat.
• 10. Cover and refrigerate overnight.
• 11. Just before serving, combine dressing and fruit and toss lightly. Can garnish bowl by lining it with lettuce.

Steps:

• In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
• To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.