Fall Fruit Medley Recipes

FALL FRUIT MEDLEY

Steps:

• In tightly covered container, shake dressing ingredients until well mixed. Shake again before pouring over fruits.
• In large bowl, toss dressing with orange, pineapple and grapes. Cover; refrigerate up to 24 hours. Just before serving, stir in apples.

EASY FRUIT MEDLEY

Steps:

• Toss fruit with reserved orange liquid.
• Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.

FALL GARDEN MEDLEY

Steps:

• Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. , Stir vegetables and sprinkle with parsley if desired.

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

MEDLEY OF SUMMER FRUITS

Steps:

• In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
• Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
• About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

FRUIT MEDLEY WRAPS

Steps:

• Spread tortillas with cream cheese spread.
• Top with remaining ingredients. Roll up.

FRUIT MEDLEY

Steps:

• In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
• Just before serving, fold in the blueberries, cherries and bananas; gently toss.

PUMPKIN SHORTCAKE WITH FALL FRUIT MEDLEY

Steps:

• In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
• Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
• Beat with an electric mixer on low to medium speed until smooth.
• Pour batter into a greased and floured 8 inch round baking pan.
• Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
• Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
• Cook and stir over medium heat until sugar melts and mixture is bubbly.
• Stir in green apple, apple cider or juice, and prunes.
• Cook and stir for 5 minutes.
• Stir in cranberries.
• Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
• In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
• Fold in 1/2 cup canned pumpkin.
• Cool shortcake in the pan on wire rack for 10 minutes.
• Remove cake from pan and split into 2 layers.
• Place bottom layer on serving plate.
• Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
• Place remaining cake layer atop and repeat fruit layer.
• Top with dollops of remaining pumpkin cream.