Fresh Fruit Combo Recipes

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FRESH FRUIT COMBO



Fresh Fruit Combo image

Whenever I take this eye-catching fruit salad to a party or gathering, people ask for the recipe. The blueberries and cherries give the salad its distinctive flavor. -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 9

2 cups cubed fresh pineapple
2 medium oranges, peeled and chopped
3 kiwifruit, peeled and sliced
1 cup sliced fresh strawberries
1 cup halved seedless red grapes
2 medium firm bananas, sliced
1 large red apple, cubed
1 cup fresh or frozen blueberries
1 cup fresh or canned pitted dark sweet cherries

Steps:

  • In a large bowl, combine the first five ingredients; refrigerate until serving. To serve, fold in bananas, apple, blueberries and cherries.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SUMMER FRUIT GALETTES



Summer Fruit Galettes image

Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.

Provided by shannonlolly

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 29m

Yield 10

Number Of Ingredients 7

2 (9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, sliced
½ pint fresh blueberries
4 tablespoons white sugar, divided
4 tablespoons all-purpose flour, divided
6 tablespoons turbinado sugar, divided

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
  • Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
  • Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
  • Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.9 g, Fat 12.1 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 191.6 mg, Sugar 17.3 g

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