Honeyed Fruit Recipes

HONEY FRUIT SALAD

Steps:

• Add the blueberries, raspberries, mangos, pineapples and watermelon to a large bowl. In a separate small bowl, whisk together the honey, lime juice and orange juice. Drizzle the honey mixture over the fruit salad and top with the pistachios. Right before serving, top with freshly torn mint leaves to garnish.

HONEYED FRUIT SALAD RECIPE

Steps:

• Process the first five ingredients in a blender until the dressing is smooth.
• Chill for 20 minutes before serving.
• Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries.
• Cut the kiwifruit in half lengthwise and then cut each half crosswise into 1/4-inch slices.
• Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.

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.

HONEY FRUIT DESSERT

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil, then spray with cooking spray.
• Place plums and nectarines, cut side up, on prepared baking pan.
• Bake in the preheated oven until tender, 18 to 20 minutes. Drizzle fruit with honey and continue baking until golden brown, 2 to 3 more minutes.

HONEYED FRUIT SLAW

Steps:

• In a large bowl, toss chopped apple with lemon juice combine with cabbage, grapes and pineapple. Combine honey, vinegar, horseradish, salt and hot pepper sauce until well blended. Pour over salad mixture and toss until coated. Serve on lettuce and sprinkle with cashews. Garnish with sliced apple.

HONEY-SWEETENED FRUIT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
• Stir apple, gooseberries, honey, rhubarb, cranberry sauce, flour, and almond extract together in a bowl. Add to the empty pie shell. Dot with butter and cover with remaining pie crust. Cut slits in the top, brush with milk, and sprinkle with sugar.
• Bake in the preheated oven until bubbling and brown, 40 to 45 minutes. Cover the pie with foil during the last 10 minutes of baking time if it becomes too brown.

HONEYED FRUIT TARTLETS

Steps:

• Preheat oven to 375 degrees. Unfold dough on to a lightly floured surface (if needed, roll out to about 13 inches square). Trim edges, and cut dough into twelve 3-by-4-inch rectangles. Transfer to a baking sheet lined with parchment paper. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate 15 minutes.
• Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sugar. Bake, rotating once, until puffed, golden, and cooked through, 25 to 30 minutes. Transfer to a wire rack; let cool completely. Remove puffed insides from within cut border, leaving a thin bottom crust; discard insides. Shells can be stored in an airtight container at room temperature up to 2 days.
• Stir together fruit, honey, lime zest and juice, and salt in a medium bowl. Let stand 30 minutes. Just before serving, divide fruit mixture among pastry shells. Drizzle with juice from bowl.

HONEYED FRUIT SALAD

Steps:

• Combine all ingredients, except nuts, in a mixing bowl and mix thoroughly.
• Let stand 15-20 minutes before serving.
• Top with almonds or macadamia nuts.
• Serve in individual bowls or one serving bowl.

HONEYED FRUIT SALAD

Steps:

• In a small mixer bowl, combine honey, paprika, mustard and salt. Stir in vinegar add oil in a slow, steady stream, beating constantly about 3 minutes until thickened. Stir in 1 1/2 teaspoons sesame seed. Fold in fresh fruit. Cover and refrigerate several hours. Just before serving, sprinkle with remaining 1/2 teaspoon sesame seed.Note: A nice combination of fruits would be 1 1/2 cups fresh pineapple, 1 1/2 cups chopped Red Delicious apples, 1 cup red grapes, seeded and halved, and 1 cup sliced bananas.

HONEYED FRUIT

Steps:

• In a medium boiler, bring the wine, honey, mint, lemon juice and zest of one lemon to boil along with the cinnamon stick.
• Once this begins to boil, remove the mixture from the heat and allow it to cool slightly (about 15 minutes).
• Remove the cinnamon stick and pour the liquid over the fruit mixture.
• Stir well to coat and place the fruit mixture in the refrigerator.
• Allow this to sit for several hours, or overnight before serving.