Marinated Fruit With Coconut Dressing Recipes

SPICY COCONUT DRESSING

Steps:

• Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.

COCONUT THAI MARINADE

Steps:

• In a blender or food processor, puree ingredients until smooth, about 30 seconds. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for time specified below, turning meat occasionally.
• Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

FRUIT SALAD DRESSING

Steps:

• Place all the ingredients together in a medium sized bowl
• Stir until all the ingredients are mixed together
• Pour your dressing over your fruit salad
• Gently mix your fruit and dressing together until well coated
• Place in the refrigerator until ready to serve

COCONUT FRUIT SALAD

Steps:

• Combine fresh fruit (except banana) in a medium sized bowl, toss to combine chill 1 hour.
• Add banana and pour prepared dressing over, toss gently.
• Serve on lettuce bed.

FRUIT KABOBS WITH COCONUT DRESSING

Steps:

• Combine first three ingredients; cover and chill.
• Core apple and pear; cut each into 20 bite-size pieces.
• Toss apple and pear with lemon juice.
• Thread fruits altenately onto 20 (6-inch) wooden skewers.
• Serve kabobs with coconut dressing.

MARINATED VEGETABLE SALAD

Steps:

• Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
• Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

MARINATED FRUIT SALAD

Steps:

• In a bowl, combine the cantaloupe, honeydew and kiwi. Add juice concentrate; toss to coat. Refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.