Vanilla Fruit Salad For Sixty Plus Recipes

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough cold water to juice to make 6 cups. , In a very large bowl, whisk juice mixture and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the oranges, apples and reserved pineapple. Refrigerate until chilled.

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

Steps:

• Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
• Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
• Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.

Steps:

• Drain pineapple, reserving juice.
• Place pudding mix in large bowl.
• Measure pineapple juice, and add as much water as needed to make 6 cups.
• Stir pineapple juice into pudding mix until thickened, about 4 or 5 minutes.
• Fold fruit into pudding.
• Divide fruit salad into four 13 x 9 inch pans that have been lightly sprayed with nonstick cooking spray (like Pam)--each pan should hold about 8 cups of fruit salad.
• Refrigerate until chilled.

Steps:

• In a large bowl combine all fruit with juices.
• Add package of vanilla pudding.
• Mix well and top with coconut.
• Chill.

Steps:

• Peel and seed melons + mangoes. Cut in to small dices.
• Rinse blueberries and strawberries (remove leaves and stems), let drain on kitchen roll.
• Cut strawberries in smaller pieces.
• Carefully mix all fruits together in a big bowl.
• Stir together orange juice, lemon juice, vanilla and Stevia. Pour over the fruits and stir.
• Cover and refrigerate about 1 hour (or more).
• (If using) - Garnish with chopped nuts just before serving.

Steps:

• In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.

Steps:

• Combine the orange and lemon zest, vanilla bean, sugar, 5 sprigs mint and water in a saucepan. Bring to a boil. Remove from the heat and let stand at least 2 hours. Strain.
• Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.

Steps:

• Mix all ingredients together in a large bowl; refrigerate at least an hour or until ready to serve.

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.