Delicious Layered Fruit Salad Recipes

LAYERED FRESH FRUIT SALAD

Steps:

• Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

LAYERED FRUIT SALAD

Steps:

• In a medium saucepan, combine the first six ingredients; bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Remove from the heat; cool completely.
• Layer fruit in a glass serving bowl.
• Remove cinnamon stick from the sauce; pour sauce over fruit.
• Cover and chill for several hours.

DELICIOUS LAYERED FRUIT SALAD

Steps:

• In a bowl, toss the bananas slices in lemon juice to keep from browning.
• In an extra large fancy glass bowl, in a layering effect, place the pineapple, blueberries, HALF of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries or raspberries.
• In a mixer bowl, beat the softened cream cheese until smooth.
• Add in confectioners sugar, and continue beating.
• Add in the lime juice; mix to combine.
• Set the speed to lowest, and add in HALF of the whipped cream; mix until blended.
• Then add in the remaining whipped cream until blended (still on lowest speed).
• Pour the whipped dressing all over the fruit in the bowl, and allow to drizzle inside of bowl.
• Chill for a minimum of 1 hour before serving.

LAYERED CHEDDAR-FRUIT SALAD

Steps:

• In a small bowl whisk the mayonnaise, sour cream and honey together.
• In a large bowl toss 1 cup of the cheese with the lettuce.
• In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

LAYERED FRUIT AND VEGETABLE SALAD

Steps:

• Layer lettuce, grapes and celery in large bowl.
• Mix dressings; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
• Top with cheese and nuts before serving.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

LAYERED FRUIT AND ARUGULA SALAD

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, toss grapes and honey. Arrange on cookie sheet. Roast 20 to 30 minutes, stirring once, until grapes burst and begin to caramelize.
• Meanwhile, in large bowl, beat sherry vinegar, olive oil and salt with whisk. Set aside.
• Add grapes and any syrup remaining on cookie sheet to vinegar mixture; stir. Cool completely.
• Layer as follows. Using slotted spoon, carefully transfer grapes to 3-quart trifle dish or bowl. Place arugula on top of grapes, mounding in center.
• Core and thinly slice pears; add them to vinegar mixture, and toss to coat. Using slotted spoon, transfer pears to bowl, spreading them evenly on top of arugula. Discard any remaining liquid. Place chèvre evenly on top of pears; scatter cherries and hazelnuts on top.