Crunchy Fruit Salad Recipes

STRAWBERRY-SAUCED CRUNCHY FRUIT SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool.
• In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside.
• To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.

CRUNCHY FRUIT SALADS

Steps:

• In medium bowl, mix apple, celery, raisins and dressing until blended. Refrigerate until serving time.
• Just before serving, arrange lettuce leaves in 4 salad bowls or on plates. Spoon apple mixture over lettuce. Top each serving with 1/4 cup cereal. Serve immediately.

OH-SO-EASY FRUIT SALAD WITH A CRUNCH

Steps:

• In a large serving bowl, add fruit in order given.
• Sprinkle lemon zest over fruit; stir all.
• Drizzle syrup over everything, stir again.
• Serve!
• How easy was THAT?.
• VARIATIONS: Figure one fruit per serving (5 fruits = five servings), so try some others--mango or peach chunks, pitted sweet cherries, hulled strawberries, grapes, ripe raspberries or blueberries---do NOT add too many different fruits or the flavors sort of turn to an indefinable "mush"---double up instead.
• SUBSTITUTIONS: Honey=syrup; orange zest=lemon.
• IDEA: try it warmed up in the microwave OR serve warm over puff pancakes or waffles.

CRUNCHY BREAKFAST FRUIT SALAD

Steps:

• Cut apples and pears into roughly 2 cm square chunks, slice the banana into roughly 1 cm thick rounds.
• Mix half the cereal with the yogurt, then mix into fruit.
• If using Splenda, add your desired amount to the fruit mixture and stir in evenly.
• Sprinkle remaining cereal onto top then dust lightly with cinnamon.

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Steps:

• Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
• Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
• Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.