VANILLA-LIME FRUIT SALAD
Feel free to be creative with the fruits you use in this recipe. The versatile dressing is amazing tossed with fresh strawberries or even drizzled over pound cake. -Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, water and corn syrup. With a sharp knife, scrape the vanilla bean to remove the seeds; add bean and seeds to pan. , Bring to a boil. Reduce heat; simmer for 20 minutes or until reduced by half. Remove from the heat; cool for 10 minutes. Discard vanilla bean. Stir in lime juice and zest., In a large bowl, combine the pineapple, oranges, grapefruit and blueberries. Drizzle with vanilla-lime sauce and toss to coat. Refrigerate until chilled.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
- Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
- While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
- Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
PINEAPPLE WITH BASIL
Steps:
- Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs. each serving about 61 calories and 1.5 grams fat
BASIL-LIME FRUIT SALAD (COOKING LIGHT)
Delicious! This can be prepared ahead of time by making the simple syrup and chopping the fruits, just refrigerate seperately and then combine just before serving.
Provided by Chef by Chance
Categories Mango
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.
- Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.
- Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.
Nutrition Facts : Calories 102.6, Fat 0.4, Sodium 2.4, Carbohydrate 25.9, Fiber 2.7, Sugar 21.3, Protein 1.1
HONEY LIME FRESH FRUIT SALAD RECIPE
Just when you thought fruit salad couldn't get any better, we add a sweet and sour glaze over it, that changes the game. You are going to love this Honey Lime Fresh Fruit Salad. So simple, and so delicious.
Provided by Camille Beckstrand
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Combine the fruit in a large serving bowl.
- Add the lime zest and poppy seeds, and gently toss.
- Drizzle the honey over the fruit and gently mix until the fruit is evenly coated with the honey. Serve immediately
- This fruit salad is best served right away (or at least within an hour of making).
Nutrition Facts : Calories 147 kcal, Carbohydrate 37 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
BASIL LIME PINEAPPLE FRUIT SALAD
A refreshing summer dish that I stole off of the Davita web site. The basil adds a touch of that extra something a fruit salad needs. Hope you enjoy!
Provided by Bellablue
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cube pineapple and quarter strawberries.
- Combine sugar with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute.
- Remove from heat and stir in basil and lime zest.
- Cool to room temperature then strain through a fine strainer into a bowl; discard solids.
- Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with sugar mixture and toss to coat. Chill until ready to serve.
Nutrition Facts : Calories 89.2, Fat 0.3, Sodium 1.7, Carbohydrate 22.7, Fiber 2.5, Sugar 17.9, Protein 1.1
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- Cut pineapple in bite-sized pieces. (To cut the pineapple, first cut off the top and outer skin. I like to cut the pineapple in quarters lengthwise, then slice down each quarter to remove the core. Next I cut each quarter into four spears and slice off bite-sized pieces.)
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