Fruit Cup With Citrus Sauce Recipes

FRUIT CUP WITH CITRUS SAUCE

Steps:

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.

CITRUS SAUCE FOR CITRUS SECTIONS

Steps:

• Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections.

FRUIT CUP WITH CITRUS SAUCE

Steps:

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. Cover and refrigerate for 2-3 hours, stirring occasionally. Garish with mint if desired.

FRUIT CUP WITH CITRUS SAUCE

Steps:

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. Cover and refrigerate for 2-3 hours, stirring occasionally. Garish with mint if desired.

FROZEN FRUIT CUPS

Steps:

• Boil water and sugar.
• Cool.
• Combine cooled sugar water with fruit and lemon juice.
• Spoon into individual small plastic cups and cover with saran wrap.
• Place cups in freezer.
• Remove cups from freezer 1 hour before needed.
• 20 minutes before serving pour 3 tablespoons of ginger ale or Sprite over each cup.

FRESH FRUIT SALAD WITH CITRUS GLAZE

Steps:

• In a saucepan over medium-high heat, whisk together orange juice, lemon juice, brown sugar, and orange zest. Bring to a boil, then reduce heat to medium-low and let simmer until slightly thickened, about five minutes.
• Remove from heat, add vanilla extract and set aside to cool.
• Combine all fruit in a large bowl.
• Pour cooled glaze over top and gently fold in until fruit is evenly coated.
• Cover with plastic wrap and let sit in the fridge until serving.

FRUIT SALAD WITH CITRUS YOGURT SAUCE

Steps:

• For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.

CHILLED FRUIT CUPS

Steps:

• In large bowl prepare pineapple juice concentrate according to package directions.
• Add orange juice concentrate, water, sugar, lemon juice and fruit.
• Spoon 3/4 cupful into each plastic cup.
• Place cups in pan and freeze.
• Remove from freezer 40-50 minutes before serving.
• Or place in microwave for approximately 15-20 seconds prior to serving.

FRUIT WITH CASSIS-SPIKED LEMON CURD SAUCE

Steps:

• Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.

CITRUS SAUCE

Steps:

• In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
• Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.