EASY FRUIT SALAD RECIPE - HOW TO MAKE FRUIT SALAD - DELISH
The dressing on this Fruit Salad is to die for.
Provided by Makinze Gore
Categories low-fat nut-free vegetarian Fourth of July picnic Summer dessert fruit side dish
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- In a small bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.
PINA COLADA FRUIT SALAD RECIPE: HOW TO MAKE IT
Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing., Refrigerate, covered, until serving. If desired, top with mint.
Nutrition Facts : Calories 225 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 17mg sodium, CarbohydrateContent 53g carbohydrate (49g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
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I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook. I like changing out the cantaloupe with fresh pineapple and/or grapefruit slices (which sometimes means a bit of sugar added to balance the tartness), or I have added blueberries also just as a topping.
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- Cover and refrigerate for 4 hours and then stir just before serving.
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- To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
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ULTIMATE FRUIT SALAD | FRUIT RECIPES | JAMIE OLIVER RECIPES
Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 218 calories per serving
- Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool.
- When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
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I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook. I like changing out the cantaloupe with fresh pineapple and/or grapefruit slices (which sometimes means a bit of sugar added to balance the tartness), or I have added blueberries also just as a topping.
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FRESH FRUIT SALAD RECIPE - BBC FOOD
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- Combine all the fruit in a large bowl or in individual serving dishes or Martini glasses. Pour over the syrup, to taste. You may not need to use all the syrup – any remaining syrup can be used in cocktails or added as a sweetener to herbal tea. Decorate with strips of lime and a sprig of mint.
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Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if you don’t have time.
Each serving provides 159kcal, 1.5g protein, 36g carbohydrate (of which 35g sugars), 0g fat (of which 0g saturates), 4g fibre and 0g salt.
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Reviews 5
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Reviews 5
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