Italian Fruit Salad Recipes

ITALIAN FRUIT SALAD ALL YEAR ROUND

Steps:

• Wash and pat-dry all the fruit except for the bananas.
• Peel and cut apple into bite-size cubes.
• Do the same with peaches. There is no need to peel them, just remove the pit. Add them to a salad bowl.
• As soon as possible cover everything with 1/2 freshly squeezed lemon juice. This way they don't get brown.
• Peel and cut the bananas. Add to the salad bowl. Squeeze the remaining ½ of the lemon. Again, to keep the fruit from
• Peel and slice the orange. The best way is to cut off the top and cut off the bottom. Stand up the orange on either one of the flat sides. Start running the knife underneath the white skin of the orange all the way around until the orange is peeled. Now you can easily cut it in cubes.
• Add orange cubes to the salad bowl together with a few table spoons of brown sugar and a couple of fresh mint leaves if you have them.
• Taste and add more sugar or lemon juice to get the perfect balance of sweet& sour.
• Mix everything gently. Place in the fridge before serving.

ITALIAN FRUIT SALAD

Steps:

• Cook Acine de Pepe according to box directions; drain and set aside to cool.
• Drain juice from canned fruit into a saucepan.
• Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
• Mix with the cooled pasta and refrigerate for a couple of hours.
• Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.

FRUIT SALAD WITH CANNOLI CREAM

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.

ITALIAN FRUIT SALAD

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
• Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
• Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.

ITALIAN ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

FISH-EYE SALAD OR ITALIAN FRUIT SALAD

Steps:

• Cook, and drain pasta per package instructions.
• Mix pudding mix, oranges, and pineapple.
• Mix in pasta and Cool Whip.
• Chill at least 1 hour.

ITALIAN FRUIT SALAD

Steps:

• Toss greens with oranges, pineapple and dressing.
• Place greens mixture evenly on 4 salad plates; top with cottage cheese.
• Sprinkle with almonds.

SPICY FRUIT SALAD

Steps:

• Mix pineapple, watermelon, mango, and green apple in a large bowl.
• Blend lime juice, honey, and jalapeno in a blender until smooth.
• Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

ITALIAN LAYERED SALAD

Steps:

• In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
• Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

ITALIAN FRUIT SALAD RECIPE - (4.3/5)

Steps:

• In a large bowl combine watermelon, grapes, blueberries, and basil. For dressing, in a small bowl whisk together vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours. Nutrition Facts (Italian Fruit Salad) Servings Per Recipe 8, cal. (kcal) 91, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 23, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 19, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 3, Potassium (mg) 226, calcium (mg) 10, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet