Caramel Orange Fruit Salad Recipes

CARAMEL MIXED FRUIT SALAD

Steps:

• Place fruits and walnuts in a large bowl; fold in whipped topping. Drizzle with caramel topping just before serving. Refrigerate leftovers.

CARAMEL ORANGE FRUIT SALAD

Steps:

• 1. STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until coated.
• 1. Suggested fruit combination: cantaloupe, honeydew melon, pineapple, strawberries and grapes

CARAMEL ORANGES

Steps:

• In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.

ORANGE FRUIT SALAD WITH CINNAMON

Steps:

• Using a small, sharp knife, peel the oranges, removing all the bitter, white pith.
• Slice the oranges crosswise about 1/3 inch thick.
• Arrange them in a shallow serving dish and sprinkle with the sugar, cinnamon and orange flower water.
• Garnish with the chopped nuts and mint leaves.

GRANDMOTHER'S ORANGE SALAD

Steps:

• Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.

BLOOD ORANGE SALAD WITH CARAMEL DRESSING

Steps:

• Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
• Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

CARAMEL-ORANGE SAUCE

Steps:

• Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in liqueur. (Can be made 2 days ahead. Cover sauce and refrigerate. Stir over low heat to rewarm before serving.)

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.