FRUIT CUP WITH CITRUS SAUCE
This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. -Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
FRESH FRUIT SALAD WITH CITRUS GLAZE
This Fresh Fruit Salad is made with strawberries, grapes, kiwi, pineapple and blueberries then topped with a sweet, citrus glaze.
Provided by Lauren
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Servingsize 1 serving, Calories 994 kcal, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 9 mg, Carbohydrate 233 g, Sugar 131 g, Protein 16 mg
FRUIT SALAD WITH CITRUS YOGURT SAUCE
Making this fruit salad the night before gives me one less thing to think about during the rush of gift opening on Christmas morning. -Wanda Peterson, Lindsay, Ontario
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 3g fiber), Protein 2g protein.
CITRUS SALAD
Fresh summer fruit and lettuce salad made fast and easy.
Provided by BARBMD
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 21.6 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 300.1 mg, Sugar 12.5 g
CITRUS VINAIGRETTE
Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!
Provided by Hopkins82
Categories Salad Dressings
Time 5m
Yield 2-3 tsp, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients together and whisk until well incorporated.
- Drizzle 2-3 tsp of dressing over your salads.
- Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
CITRUS AND ENDIVE SALAD
Citrus season is at its peak in Charleston in winter and early spring, but you can pretty much find it year-round. The gorgeous colors of this salad make it the perfect addition to a holiday table, but it's easy enough to be enjoyed for any occasion.
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
- Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.
MOROCCAN CITRUS FRUIT SALAD
Summer is the perfect time for this healthy dessert salad! Choose ripe and heavy fruit for the best results. Salad needs to marinate for at least two hours for best results, so plan accordingly.
Provided by NcMysteryShopper
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
- Squeeze juice from leftover membranes into a small bowl.
- Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
- Strain juice over fruit and refrigerate for at least 2 hours or overnight.
- Garnish with mint leaves and serve.
Nutrition Facts : Calories 173.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 44.4, Fiber 5.3, Sugar 32.9, Protein 2.6
FRUIT SALAD DRESSING
This sweet and tangy Fruit Salad Dressing is the perfect way to top off your fruit salad. Add this delicious dressing to make your fruit salad taste better! Your friends and family will love how it adds a delicious flavor that can't be beat.
Provided by Katie Clark
Categories Fruit
Time 15m
Number Of Ingredients 4
Steps:
- Place all the ingredients together in a medium sized bowl
- Stir until all the ingredients are mixed together
- Pour your dressing over your fruit salad
- Gently mix your fruit and dressing together until well coated
- Place in the refrigerator until ready to serve
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