Fruit Salad With Citrus Mint Dressing Recipes

FRUIT SALAD WITH CITRUS-MINT DRESSING

Steps:

• Combine kiwifruit, honeydew, cantaloupe, and papaya in a medium bowl.
• Place sugar and remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped.
• Pour sugar mixture over fruit, and stir gently to coat.

FRESH FRUIT AND MINT SALAD

Steps:

• Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
• Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
• Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
• Serve.
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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 CITRUS DRESSING

Steps:

• In a saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING

Steps:

• Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
• Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
• Refrigerate 1 hour before serving.

CITRUS FRUIT SALAD DRESSING

Steps:

• In a small saucepan, combine juices, sugar and egg. Bring to a boil; cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until serving. Serve with fresh fruit.

FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP

Steps:

• Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.