Fruitsaladfromheaven Recipes

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FRUIT SALAD FROM HEAVEN



Fruit Salad from Heaven image

This is my absolute favorite fruit salad. When I take it to church, the bowl is always left clean and nobody knows it's not made with sugar. It's such an easy way to get my fruit fill for the day. This can be used as a diabetic diet fruit exchange; 1 fruit exchange for this is one cup. NOTE: You should use as much fresh fruit as possible. The only thing from a can is pineapple and peaches (and cherries - fresh cherries don't work for this). This salad also should not be prepared until right before serving if at all possible. Refrigerate all the fruit except the bananas. Cooking time is chill time.

Provided by Redneck Epicurean

Categories     Fruit

Time 1h45m

Yield 1 large bowl, 6-8 serving(s)

Number Of Ingredients 14

1 (20 ounce) can pineapple tidbits, drained
1 (20 ounce) canned peaches, drained and cut into chunks
1 small maraschino cherry, cut in half (reserve juice)
2 oranges, peeled and cut into chunks
1 cup blueberries
2 cups strawberries, quartered
3 kiwi fruits, peeled and cut into chunks
2 mangoes, peeled and diced
1 medium gala apples, peeled and cut into chunks
2 medium firm bananas, sliced thin
2 cups white grapes, halved
2 cups black grapes, halved
1/4-1/2 cup Splenda granular
2 tablespoons cherry juice

Steps:

  • Place all the fruit in a large bowl.
  • Depending upon how much juice you want in the salad, pour the Splenda on top of the fruit, 1/2 cup for more juice, 1/4 cup for less.
  • Add the cherry juice and stir to mix fruit and distribute the Splenda and cherry juice.
  • Cover and place in the refrigerator for one hour.
  • Right before serving, slice the banana thin and stir into the salad, redistributing the juice.
  • This can be served with angel food cake, pound cake, or by itself.

Nutrition Facts : Calories 336.9, Fat 1.1, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 87.4, Fiber 10.1, Sugar 67.8, Protein 3.9

OVEN-ROASTED FRUIT



Oven-Roasted Fruit image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

6 peaches, pitted and cut into quarters or eighths
6 plums or Italian prune plums, pitted and quartered or halved
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

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