Fruit Salad With Honey And Spice Dressing Recipes

FRESH FRUIT SALAD WITH HONEY LIME DRESSING

Steps:

• Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
• Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

FRUIT SALAD WITH SPICED HONEY AND THYME

Steps:

• In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
• Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.

THE BEST FRUIT SALAD WITH HONEY-LIME DRESSING

Steps:

• In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries, grapes and pomegranate arils.
• In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl with the fruit and toss to combine.
• Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the fridge.
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SPICED HONEY FRUIT SALAD WITH PECANS

Steps:

• For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
• Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
• For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
• To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Quarter the strawberries and place into a large bowl.
• Dice the mango and place on top of the strawberries.
• Peel and dice the kiwi. Add into the bowl.
• Slice bananas and place in the bowl. Add in the blueberries.
• In a small bowl mix honey and lime juice.
• Pour syrup over the fruit and mix. Mix well.
• Enjoy!

HONEY FRUIT SALAD

Steps:

• In a large bowl, combine fruit. In a small bowl, combine the honey, lime juice, zest and vanilla. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds. Garnish with mint if desired.

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.

SOUR CREAM-HONEY FRUIT SALAD

Steps:

• In large bowl, mix sour cream, honey and orange juice until smooth.
• Add oranges, bananas, strawberries and grapes; toss gently to mix.

FRUIT SALAD WITH HONEY AND SPICE DRESSING

Steps:

• Peel papaya; cut in half lengthwise. Remove seeds; coarsely chop papaya. Measure 1 1/4 cups. In a food processor or blender combine the chopped papaya, honey, lime peel, lime juice, canola oil, chili powder, and salt. Cover; process or blend until smooth. Transfer to a covered container; chill in the refrigerator for at least 30 minutes or up to 3 days.
• To serve, in a very large bowl place spinach, strawberries, pineapple, peaches, grapes, blueberries, and pecans. Toss to combine. Drizzle with some of the dressing (about 1/2 cup). Toss to coat evenly. Pass remaining dressing.
• Store any remaining dressing, covered, in the refrigerator for up to 3 days.

FRESH FRUIT SALAD WITH HONEY-ORANGE DRESSING

Steps:

• In a small bowl, whisk honey, orange juice concentrate, oil and poppy seeds until blended. In a large bowl, combine strawberries, grapes, pineapple and oranges., Just before serving, stir in apples and bananas. Pour dressing over salad; toss to coat.

FRUIT SALAD WITH HONEY GINGER LIME DRESSING

Steps:

• All fruit should be washed and dried before being ready for the salad.
• Cut skin from pineapple, so no brown spots are left. Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl.
• Peel and remove seeds from the cantaloupe, then cut into one-inch cubes. Place in bowl with pineapple.
• Halve or quarter strawberries, depending on size, and add to bowl.
• Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl.
• Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit. Cut each peeled kiwi in half lengthwise, then each half into four or five slices. Add to the rest of fruit.
• Add blueberries and blackberries to the rest of fruit. Prepare dressing (below).
• In a small bowl (I actually prefer a mason jar to shake the ingredients together in), mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine), and poppy seeds. Whisk well, then pour over fruit and toss gently to coat.
• (You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed. It tastes best at room temperature. The dressing actually tastes better made a day in advance anyway).
• TIPS ON FINDING RIPE FRUIT: For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little. And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit. For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly. And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit. If you can't smell anything, it's not ripe. Strawberries should be shiny and fragrant. Nectarines should have a slight give and be fragrant. Blueberries and blackberries should be firm and deeply colored. Kiwi fruit should be firm, but not rock hard--must have a very slight "give".

WINTER FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Slice the pomegranate in half crosswise. Hold the pomegranate cut side down over a medium bowl and tap the back with a wooden spoon to release the seeds. Rinse and drain.
• Add the apples, pears, clementines, kiwis, and pomegranate seeds to a large bowl.
• In a small bowl or measuring cup, combine the lime juice and honey and stir until incorporated.
• Drizzle the dressing over fruit and gently toss until well coated.
• Serve chilled.
• Enjoy!