Recipe For Fruit Salad

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PERFECT SUMMER FRUIT SALAD



Perfect Summer Fruit Salad image

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

⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

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

VERY BASIC FRUIT SALAD



Very Basic Fruit Salad image

I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook. I like changing out the cantaloupe with fresh pineapple and/or grapefruit slices (which sometimes means a bit of sugar added to balance the tartness), or I have added blueberries also just as a topping.

Provided by HokiesMom

Categories     Fruit

Time 4h15m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 5

2 cups fresh strawberries, sliced
2 cups green seedless grapes, halved
1 small cantaloupe, cut into chunks
2 firm bananas, sliced
1/3 cup fresh orange juice (100% orange juice)

Steps:

  • In a large bowl, combine the fruit.
  • Pour the juice over the fruit and toss to coat.
  • Cover and refrigerate for 4 hours and then stir just before serving.

FRUIT SALAD DRESSING



Fruit Salad Dressing image

This sweet and tangy Fruit Salad Dressing is the perfect way to top off your fruit salad. Add this delicious dressing to make your fruit salad taste better! Your friends and family will love how it adds a delicious flavor that can't be beat.

Provided by Katie Clark

Categories     Fruit

Time 15m

Number Of Ingredients 4

1 cup vanilla yogurt: any brand will do- just pick your favorite!
-3 tbsp honey
3 tsp lime juice
-1 tablespoon coconut

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

FRUIT SALAD



Fruit Salad image

A fruit salad is an act of kindness to your future self: Taking the time to chop your favorite fruits, especially the more labor-intensive ones, then eating them in a large bowl by the spoonful is inordinately satisfying. This version calls for golden nuggets of pineapple, mango and bananas, a smoothie in fruit salad form, but you could use whatever you have on hand. Blueberries, strawberries and peaches would be lovely, as would sliced kiwi, pomegranate arils and clementine wedges. A spritz of lemon juice and a pinch of salt - just a pinch - make all the difference in enlivening fresh-cut fruit.

Provided by Eric Kim

Categories     breakfast, easy, quick, snack, dessert

Time 5m

Yield 4 servings

Number Of Ingredients 5

1/2 ripe pineapple, peeled, cored and diced (about 2 cups)
2 ripe mangos, peeled, pitted and diced (about 2 cups)
2 slightly underripe, yellow-green bananas, peeled and thinly sliced (about 1 cup)
Pinch of salt
Freshly squeezed lemon juice, as needed

Steps:

  • In a large bowl, toss to combine the pineapple, mangos, bananas and salt. Depending on how acidic your fruit is, season with as much lemon juice as you would like, starting with 1 tablespoon.
  • Serve immediately or pack in an airtight container and store in the refrigerator for up to 2 days.

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