CINNAMON-BASIL FRUIT SALAD
"It's easy to vary the flavors in this salad by using different fruits, but the herb syrup always makes it taste special," says field editor Sue Gronholz of Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Nutrition Facts :
GRILLED FRUIT SALAD
Toss boring fruit salad recipes aside and surprise them with this scrumptious Grilled Fruit Salad! Papaya, banana, mango and pineapple meet a creamy sour cream mixture in this Grilled Fruit Salad recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 21m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat greased grill to medium-high heat.
- Combine first 3 ingredients until well blended. Refrigerate until ready to use.
- Grill fruit 6 min. or until lightly browned on both sides, turning over after 3 min.
- Arrange fruit on platter. Serve immediately with sour cream mixture. Or, cover and refrigerate fruit platter and sour cream mixture separately until ready to serve. Spoon sour cream mixture over fruit just before serving.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
FRUIT SALAD WITH CANNOLI CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
- Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
GRILLED FRUIT SALAD
Steps:
- Preheat the oven to 350 degrees F. On a large sheet tray, spread the pound cake cubes evenly and drizzle with the melted butter. Bake for 10 minutes, until golden brown and toasted.
- For the whipped cream, combine the heavy cream and sugar in a bowl and whisk until soft peaks begin to form. (Alternatively, use an electric beater to whip the cream.) Add the lemon zest and juice and continue to whip to combine. Store in the refrigerator until ready to use.
- Meanwhile, preheat a grill to medium heat. Brush the fruit with oil. Grill until the fruit is caramelized and fragrant, 3 to 4 minutes per side for the bananas and pineapple and 1 to 2 minutes per side for the strawberries. If the strawberries are small, skewer them to grill. Remove from heat; when slightly cool, slice the fruit into large pieces.
- Place the toasted pound cake in a large bowl and top with the whipped cream, grilled fruit, sliced almonds, honey and mint.
GRILLED PORK AND PEACH SALAD
Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.
Provided by Bibi
Categories Beef and Pork Salads
Time 38m
Yield 4
Number Of Ingredients 17
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg
GRILLED STONE FRUIT SALAD
Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.
Nutrition Facts : Calories 268 calories, Fat 18g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED FRUIT SALAD
Grilled fruit salad is a great snack for cold days, it is bright and colorful but still makes your tummy warm! The fruit may stick to the grill at first, which is normal; keep cooking!
Provided by orio
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a stovetop grill over medium heat. Arrange pineapple, apple, raspberries, and banana on heated grill surface; cook 5 to 7 minutes. Stir and cook until fruit is heated through, 7 to 8 more minutes. Transfer cooked fruit to a bowl and stir in chocolate chips.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 21.9 g, Fat 3.4 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 2 mg, Sugar 15.7 g
GRILLED FRUIT SALAD
Another recipe from Tim Malzer. I haven't tried this yet and am putting it here for safekeeping. Preparation and cooking times are only estimated.
Provided by WendyinGermany
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Break the white chocolate into small pieces and melt in a waterbath. Chop rosemary and add to the melted chocolate together with the cream and the honey. Bring to a gentle boil.
- Slice pineapple, cut figs into quarters, peel the baby banana (slice if desired) and halve and pit the nectarines. Press one side of each piece of fruit into the sugar, place sugar side up onto a baking sheet and grill at a very hot temperature in the oven until the fruit has carmelisiert.
- Serve with the chocolate sauce.
Nutrition Facts : Calories 382.3, Fat 25.6, SaturatedFat 15.8, Cholesterol 68.7, Sodium 48.7, Carbohydrate 37.7, Sugar 36.2, Protein 2.5
FRUIT SALAD WITH LEMON-CINNAMON SYRUP
This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.
Provided by ASHLEY_S
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
- Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 5.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 31.9 g
GRILLED FRUIT SALAD WITH CINNAMON CREAM
From Chatelaine Easy Grilling recipe book. When I saw this recipe, I had to make it. It did not disappoint! I never thought to grill fruit, but it gives a wonderfully unique flavor to the old fruit standby.
Provided by Cathy17
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make dip, in a small bowl, stir sour cream with vanilla, honey and cinnamon (or ginger).
- Taste, then add more cinnamon (or ginger) if needed.
- You can make this ahead, if you do, cover and refrigerate.
- To grill fruit, lightly oil grill and heat BBQ to medium/high.
- BBQ pineapple and mango with lid closed, turning occasionally, until grill marks form, fruit is hot, 6- 8 minutes.
- Bananas will cook quickly, so add for last 1 to 2 minutes of grilling.
- Remove to cutting board as pieces are done.
- Cut into small chunks and serve on a platter.
- Add optional strawberries.
- Serve with cinnamon cream for dipping or drizzle over fruit and have toothpicks on hand.
- Can serve warm or at room temperature.
Nutrition Facts : Calories 298.2, Fat 18.2, SaturatedFat 11.3, Cholesterol 40.6, Sodium 73.9, Carbohydrate 34.2, Fiber 3.6, Sugar 22, Protein 3.1
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- Grilled Plums. Grilling plums over high heat is a great way to boost their natural sweetness, adding wonderful depth of flavor. The cut sides of sugary plums will caramelize beautifully over the grill.
- French Grilled Watermelon. Grilled watermelon takes on a smoky-sweet flavor that is truly out of this world. Enjoy the grilled fruit with a little lime juice and salt as a refreshing palate-cleanser, in a tossed green salad with crumbled cheese, or as part of a memorable fruit salad.
- Grilled Pear and Sweet Potato Salad. This grilled pear and sweet potato salad makes an elegant starter or side dish at summer dinner parties and has tons of nutrition and flavor.
- Grilled Apple and Brie Flatbread. Looking for a gorgeous summer party appetizer? Impress guests with this stunning gourmet-style apple and brie flatbread with walnuts, honey, and thyme.
- Grilled Strawberry-Rhubarb Crumb Cake. Did you know that you could bake a cake on the grill? Wow your guests with this scrumptious strawberry rhubarb crumb cake that uses your grill instead of the oven to "bake."
- Rum and Pineapple Kebabs. Grilling pineapple is a game-changer thanks to the intense sweetness this cooking method adds to this summer-favorite fruit. Fresh sliced pineapple is threaded onto skewers and basted with a sweetened rum sauce.
- Honey Grilled Apricots. Deeply sweet, butter-basted grilled apricots make an outrageously delicious topping for bowls of vanilla ice cream at your summer dinner parties.
- Grilled Lemons. Grilled lemons make a gorgeous statement on the plate and are a tasty accompaniment to grilled fish, chicken, or vegetables. They take only five minutes to grill, drizzled with a little olive oil, and the heat loosens their sour, citrusy juices and adds a tasty, charred flavor.
- Grilled White Wine-Poached Pears Dessert. Elegant wine-poached pears are a classic restaurant dessert that is easily prepared using your grill. Simply halve and seed the pears, place in a grill-safe baking dish with white wine and spices, and cover to cook until soft and tender.
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