Fruit Salad With Oj Reduction Recipes

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

FRUIT SALAD WITH O.J. REDUCTION

Steps:

• Place the apples, peaches and lemon juice in a large bowl. Cover with water; set aside., In a small saucepan, combine orange juice and sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Drain apple mixture. Add the oranges, blueberries and orange juice mixture; toss to coat.

FRUIT SALAD WITH ORANGE LIQUEUR AND SORBET

Steps:

• Combine fruit in a bowl and douse with liqueur. Toss fruit with liqueur to combine. To serve, top dishes of fruit with scoops of sorbet.

ORANGE-JUICE REDUCTION

Steps:

• Place juice in a small nonreactive saucepan over medium-high heat. Gently boil until liquid has reduced to 1/2 cup and is syrupy, about 1 hour. Store reduction in an airtight container, refrigerated, up to 5 days.

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.

TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING

Steps:

• For salad:
• Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
• Meanwhile, make dressing:
• Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
• To serve:
• Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.

FRUIT SALAD DRESSING

Steps:

• In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. 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.