Fresh Fruit Marinade Recipes

Pineapple with a sweet and sour twist. The pineapple juice is a natural meat tenderizer!

Provided by GIGI29715

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 8m

Yield 8

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 268.8 calories, Carbohydrate 60.7 g, Fat 2.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 22.9 mg, Sugar 44.5 g

Juice adds refreshing flavor to this make-ahead fruit salad from out home economists. For added color, sprinkle some strawberries or raspberries on top just before serving.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 4

• Ingredients

Nutrition Facts :

Make and share this Fresh Fruit Marinade recipe from Food.com.

Provided by carole in orlando

Categories     Dessert

Time 3h

Yield 6 serving(s)

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 18.6, Fat 0.1, Sodium 0.4, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.3

Provided by Food Network Kitchen

Categories     dessert

Time 38m

Yield 6 servings

Number Of Ingredients 11

• Ingredients

I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2-1/4 cups.

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

Fruit compotes make great compromise desserts; they're sweet, but not as sweet as sorbets, and like sorbets they don't require flour, butter or pastry skills. I didn't develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert - "She doesn't bring dessert, she brings fruit," they'd say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I'm sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren't ready yet and it's not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend's kids wouldn't agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don't overcook the bananas in this easy dish, and you'll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you're careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I'm as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

• Ingredients

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 24 grams, TransFat 0 grams

This recipe from *River Road Recipes* published by the Junior League of Baton Rouge celebrates the fresh fruits of summer using an easy oven method that frees the grill for the burgers, steaks, etc. The recipe can be halved easily, allows subbing canned peaches & pineapple when they are out of season & the oven method allows you to serve this low-cal, low-fat & tasty dessert yr-round. (Time does not include time for fruit to marinate under refrigeration) *Enjoy*

Provided by twissis

Categories     Dessert

Time 21m

Yield 8 Fruit Kabobs, 8 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 231.3, Fat 0.6, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 60.3, Fiber 4.8, Sugar 44.2, Protein 2.2