Dried Fruit Salad Recipes

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WINTER FRUIT SALAD



Winter fruit salad image

Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week

Provided by Merrilees Parker

Categories     Breakfast

Time 30m

Number Of Ingredients 6

600g good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)
3 tbsp clear honey
1 vanilla pod , split lengthways
1 Earl Grey tea bag
1 tbsp fresh lemon juice
mascarpone or Greek yogurt, to serve

Steps:

  • Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
  • Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
  • Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

Nutrition Facts : Calories 192 calories, Fat 1 grams fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

SPICED DRIED FRUIT SALAD



Spiced Dried Fruit Salad image

When served warm this is a great fruit dessert for those cold winter nights. I serve it with good quality Greek yoghurt. Or, serve it chilled with icecream. Or with pancakes for breakfast. This is a favourite with my family. It can be varied infinitely too - so don't worry if you don't have all the ingredients. This comes from Stephanie Alexander's Cooks Companion. Australian measurements used.

Provided by auntchelle

Categories     Dessert

Time 38m

Yield 4 serving(s)

Number Of Ingredients 14

30 g dried apples
50 g dried apricots
30 g dried figs
30 g dried pears
30 g dried peaches
1/2 cinnamon stick
2 cloves
1 teaspoon honey
1 pinch powdered saffron
1/2 teaspoon vanilla bean paste or 1/2 vanilla bean, split
1 strip lemon zest
20 g slivered almonds (or flaked)
20 g shelled pistachios
orange flower water or orange oil, essence

Steps:

  • Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
  • Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
  • Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
  • Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.

DRIED FRUIT SALAD



Dried Fruit Salad image

A lovely Mediterranean recipe often used to break the daily fast during the month of Ramadan. Can be prepared in advance.

Provided by Amanda in Aberdeen

Categories     Dessert

Time P1DT7m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb dried apricot
1 1/2 cups prunes (stoned)
1 cup blanched almond, halved (optional)
1 1/3 cups raisins or 1 1/3 cups sultanas
1/2 cup pistachios (optional) or 1/2 cup pine nuts (optional)
3/4 cup sugar
2 tablespoons rose water or 2 tablespoons orange flower water

Steps:

  • Wash and dry fruit.
  • Combine ingredients in a large bowl.
  • Add enough water to cover.
  • Stir and refrigerate for 1-2 days, serve chilled.

Nutrition Facts : Calories 360.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 94.3, Fiber 7.4, Sugar 75.8, Protein 3.4

MIXED-GRAIN SALAD WITH DRIED FRUIT



Mixed-Grain Salad with Dried Fruit image

Categories     Salad     Rice     Side     Sauté     High Fiber     Cranberry     Currant     Apricot     Pecan     Bon Appétit     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup vegetable oil
1/2 chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries (also called hard wheat berries)
2 cups water
2 cups chicken stock or canned low-salt chicken broth
3/4 cups dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup Sherry wine vinegar
2 tablespoons walnut oil or olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 cup coarsely chopped pecans

Steps:

  • Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
  • Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Stir pecans into salad and serve.

DRIED FRUIT AND FRESH BERRY SALAD



Dried Fruit and Fresh Berry Salad image

Provided by Molly O'Neill

Categories     dessert

Time 3h

Yield Six cups

Number Of Ingredients 4

Vegetable oil
8 cups seedless grapes (about 3 pounds), stemmed and halved
10 firm, ripe peaches, pitted and cut into 1-inch-thick slices
Fresh fruit like strawberries, blueberries and huckleberries

Steps:

  • Preheat the oven to 275 degrees. Oil 4 baking sheets well and divide the grapes between 2 sheets and the peaches between 2 sheets. Bake until the fruit has reduced by about two-thirds (it should still be somewhat soft and juicy), about 2 to 3 hours; the grapes may be done sooner than the peaches.
  • Let cool and combine the grapes and peaches. Toss with fresh fruit like strawberries, blueberries and huckleberries before serving.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 42 grams, TransFat 0 grams

RICE & DRIED FRUIT SALAD



Rice & Dried Fruit Salad image

A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 6

2 cups white and wild rice blend, uncooked
1 red pepper, chopped
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
4 green onions, sliced
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing

Steps:

  • Cook rice blend as directed on package; cool completely.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES



Rice and Lentil Salad with Orange and Dried Cherries image

Categories     Salad     Fruit     Rice     Side     Vegetarian     Quick & Easy     Orange     Dried Fruit     Cherry     Lentil     Healthy     Vegan     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 cups water
1 cup long-grain rice
1/2 teaspoon salt
1/2 cup French green lentils
1/4 cup finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice
1 orange
1/3 cup dried cherries, chopped, or currants
1/4 cup olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
  • While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
  • Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

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