Hold The Mayo Summer Fruit Salad Recipes
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
SUMMER FRUIT SALAD
A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question. -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight., In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.
Nutrition Facts : Calories 230 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 123mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
HOLD THE MAYO SUMMER FRUIT SALAD
A refreshing and colorful summer fruit salad with no mayonnaise-imagine that! I clipped this recipe out of our local grocery store's weekly advertisement flyer. This recipe will only work with the freshest, juiciest fruit you can find.
Provided by COOKGIRl
Categories Melons
Time 1h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cube the cantaloupe, honeydew and watermelon into bite size pieces or use a melon baller to shape.
- Peel and remove stone from peaches or nectarines. Cut into cubes.
- In small bowl, whisk all liquid ingredients together. (Soften the honey if necessasry by quickly warming the honey either on the stove top or zap a few seconds in the nuker.).
- Combine the dressing with the fruit. Transfer to serving bowl and garnish with edible flowers.
- Chill at least an hour. Prior to serving, add more lime juice, etc .if necessary. **Yield is estimated.**.
Nutrition Facts : Calories 316, Fat 1.5, SaturatedFat 0.2, Sodium 38.5, Carbohydrate 79.7, Fiber 5.2, Sugar 67.5, Protein 6
SUMMER-SALAD MAYONNAISE
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).
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