FRESH FRUIT SALAD
I was looking for a light meal for brunch and decided to toss every type of fruit I had in the house into a yogurt-based salad for lunch. It went over well with my lunch guest who is a fussy eater. My sister actually asked for seconds. The nice thing about this is you make what you need at the time and don't have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.
Provided by Patricia OHara
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 6.3 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 27.8 g
ZIPPER BAG FRUIT SALAD
Provided by Ree Drummond : Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Special equipment: a resealable plastic zipper bag
- Mix the apple jelly and 2 tablespoons water in a resealable plastic zipper bag until combined. Pour in the fruit, seal and toss with your hands. Add the mint leaves and serve.
GRANDMA'S FRUIT SALAD
"I can't believe how easy this pretty salad is to make," says Carolyn Tomatz of Jackson, Wisconsin. The colorful blend of bananas, pineapple, pears and peaches and grapes is tossed with a creamy pudding sauce. "People of all ages enjoy this dish," Carolyn notes.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings, 1/2 cup per serving.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
FRESH FRUIT SALAD
Simple, cooling salad with multi fruits that you can vary as desired to what you have on hand. Cook time includes cooling time.
Provided by LAURIE
Categories Fruit
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, combine water, sugar, eggs, salt, cornstarch and lemon.
- Whisk until well blended.
- Cook over medium heat until it starts to boil and thicken.
- Remove from heat and refrigerate to cool.
- While sauce is cooling, peel oranges and section them.
- Slice bananas.
- Core and chop apples into chunks.
- Cut berries into quarters.
- Combine all fruits in serving bowl.
- When sauce is cool, pour over fruits and toss gently to coat each piece.
- Refrigerate 1 hour to blend flavors.
- Before serving I garnish with a sprinkle of nutmeg and mint leaves.
Nutrition Facts : Calories 185.1, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 92.8, Carbohydrate 43.6, Fiber 4.1, Sugar 34.3, Protein 2.9
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