My Favourite Fruit Salad Recipes

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FAVORITE FRUIT SALAD



Favorite Fruit Salad image

I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner. -Doris Dion, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 14 servings.

Number Of Ingredients 15

1/4 cup each grapefruit, orange and pineapple juice
2 teaspoons cornstarch
1/4 cup white vinegar
2 tablespoons vegetable oil
1 garlic clove, minced
2 to 3 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground nutmeg
8 cups torn iceberg lettuce
6 cups torn Bibb lettuce
3 cups orange sections
3 cups fresh pineapple chunks
3 cups sliced fresh strawberries

Steps:

  • In a saucepan, stir juices and cornstarch until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Cool to room temperature. , Add vinegar, oil, garlic, sugar, mustard, salt, paprika and nutmeg; stir to mix. Cover and chill. , In a salad bowl, toss lettuces, oranges, pineapple and strawberries. Pour dressing over salad and toss; serve immediately.

Nutrition Facts : Calories 96 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.

MY FAVORITE FRUIT SALAD



My Favorite Fruit Salad image

Dig into My Favorite Fruit Salad! Creamy, nutty and subtly spiced with cinnamon, this scrumptious fruit salad is sure to be one of your favorites, too!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings, 2/3 cup each.

Number Of Ingredients 6

1 cup vanilla low-fat yogurt
1/3 cup orange juice
1 tsp. ground cinnamon
2 medium apples, chopped
2 cups seedless green grapes, halved
1/2 cup PLANTERS Dry Roasted Peanuts

Steps:

  • Beat yogurt, orange juice and cinnamon in medium bowl with wire whisk until well blended.
  • Add remaining ingredients; mix lightly.
  • Serve immediately. Or, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

VERY EASY FRUIT SALAD



Very Easy Fruit Salad image

In a hurry? Make this fruit salad in about 10 minutes. You can add or subtract different fruit according to your taste and what is in season.

Provided by MICHELLE M

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 1h10m

Yield 10

Number Of Ingredients 5

1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling

Steps:

  • In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 34.7 g, Fat 0.6 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 12.2 mg, Sugar 26.9 g

MY FAVORITE FRUIT SALAD



My Favorite Fruit Salad image

I love fruit... it's my favorite go to snack. Whenever I go to a potluck picnic or brunch I always throw together a huge bowl of this salad and almost never have any left to take home.

Provided by Marina Neff @Kittiecooks

Categories     Fruit Sides

Number Of Ingredients 12

3 large apples, cored and diced
1 large can pineapple chunks in natural juices (drained)
1 large can peaches in natural juices, (drained) or 4 large peaches pitted and sliced
1 large bunch seedless grapes... red or green
3 - 4 large bananas sliced
2 pound(s) fresh strawberries hulled and sliced
1 pound(s) fresh blueberries
1 jar(s) maraschino cherries, (drained)
1 pint(s) vanilla yogurt
1 cup(s) orangejuice
1 can(s) angel flake cocoanut (optional)
1 package(s) miniature marshmallows (optional)

Steps:

  • in a large serving bowl, mix together all the fruits.
  • blend yogurt and orange juice together and pour over the fruit, mix well
  • can add coconut and marshmallows if you choose... it's good with and without it.
  • * can add other fruits as well... Kiwi is a favorite of mine, as are mandarine oranges, pomagranate seeds, and dried cranberries. Best to use whatever is in season.. this is just the way I usually make it. * this salad is just as tasty without the dressing, and if you choose you can substitute sour cream for the yogurt - if you do though I'd omit the orangejuice.

MY FAVORITE FRUIT SALAD



My Favorite Fruit Salad image

The first time I made this, it was based on what I had that needed using. Now, I buy ingredients specifically to make this salad. Cooking time = chilling time

Provided by SusieQusie

Categories     Raspberries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 large ripe mangoes, peeled & cubed
3 navel oranges, peeled, sectioned & cubed
1 cup fresh raspberries or 1 cup frozen raspberries
2 kiwi fruits, peeled & cubed
1 teaspoon freshly grated ginger
1 tablespoon key lime juice
1 teaspoon fresh mint leaves, chopped
1 dash black pepper
1 (1 g) packet Splenda sugar substitute, add to taste if you like a sweeter salad (optional)

Steps:

  • If using frozen raspberries, thaw slightly then drain well.
  • Lightly toss all ingredients together.
  • Chill for 30 minutes.
  • Serve immediately as the lime & orange juice will macerate the mango & kiwi. It will still taste wonderful but not look as pretty. ;-).

Nutrition Facts : Calories 174, Fat 0.9, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 44.2, Fiber 7.8, Sugar 32.2, Protein 2.5

GRILLED PORK AND PEACH SALAD



Grilled Pork and Peach Salad image

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

¾ cup extra-virgin olive oil
¼ cup good-quality balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons minced fresh ginger root
½ teaspoon minced garlic
¼ teaspoon cayenne pepper, or to taste
½ teaspoon salt, divided, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
3 medium (blank)s fresh peaches - pitted, skinned, and sliced
1 bunch kale, stems removed and discarded
1 cup matchstick-cut carrots
1 cup fresh blueberries

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

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