Fresh Fruit Topping Recipes

FRESH FRUIT SAUCE

Steps:

• In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,

FRESH FRUIT PLATTER

Steps:

• I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
• Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
• Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

EASY SOUR CREAM FRUIT TOPPING

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour.
• Serve spooned over assorted fresh berries.

FRESH FRUIT TOPPING

Steps:

• In large mixing bowl, mix pudding, milk, and triple sec until thickened.
• Fold in whipped cream.
• Spoon over fresh fruit.

FRESH FRUIT WITH VARIOUS TOPPINGS FOR 2

Steps:

• Divide fruit between two dessert dishes, sprinkle snipped fresh mint on fruit if desired. Serve with one of the toppings below:.
• HONEY-YOGURT TOPPING.
• Mix 1 tablespoon lemon juice, 1 tablespoon honey and 1/2 cup unflavored yogurt or dairy sour cream.
• BROWN SUGAR-YOGURT TOPPING.
• Mix 1/4 cup unflavored yogurt or sour cream and 2 tablespoons brown sugar.
• LIMEADE-YOGURT TOPPING.
• Mix 2 tablespoons frozen limeade concentrate (thawed) and 1/4 cup pineapple yogurt.
• SPICE-YOGURT TOPPING.
• Mix 1/2 cup unflavored yogurt or sour cream, 1 tablespoon sugar, 1/4 teaspoon cinnamon and dash nutmeg.

OPTIONAL FRESH FRUIT TOPPING

Steps:

• In small saucepan, bring fruit, sugar, 1/2 cup water, and butter to a boil. Mix cornstarch and 1/4 cup water together. Add to boiling pot, cooking and stirring constantly for 1 minute or until thick. Cool to room temperature. Serve dollop on each slice of cheesecake, with a sprig of fresh mint for garnish.