Saucy Fruit Medley Recipes

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GLAZED FRUIT MEDLEY



Glazed Fruit Medley image

The orange dressing on this salad complements the fresh fruit flavors beautifully. It's perfect for a spring or summer brunch. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 7

2 cups orange juice
1 cup sugar
2 tablespoons cornstarch
3 cups cubed honeydew melon
3 medium firm bananas, sliced
2 cups green grapes
2 cups halved fresh strawberries

Steps:

  • In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

Nutrition Facts : Calories 188 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 1g protein.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

QUICK FRUIT MEDLEY



Quick Fruit Medley image

Whenever I take this eye-catching fruit salad to a party or gathering, people ask for the recipe. I like to use dark sweet cherries and blueberries to give this blend its distinctive flavor. -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 9

1 can (20 ounces) pineapple chunks, undrained
1 can (11 ounces) mandarin oranges, drained or 2 medium navel oranges, peeled and chopped
1 large red apple, cubed
1 cup sliced fresh strawberries
1 cup halved seedless red grapes
3 kiwifruit, peeled and sliced
1 cup fresh or frozen blueberries
1 cup fresh or canned pitted dark sweet cherries
2 medium firm bananas, sliced

Steps:

  • In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

EASY FRUIT MEDLEY



Easy Fruit Medley image

Fresh fruit makes a colorful, juicy and delicious treat. Top this easy medley with whipped topping, and you may forget it's a Healthy Living recipe!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings, about 2/3 cup each.

Number Of Ingredients 5

1 cup blueberries
1 cup halved strawberries
1 cup sliced kiwi
1 cup canned mandarin oranges, drained, reserving 2 Tbsp. of the liquid
3/4 cup thawed COOL WHIP FREE Whipped Topping

Steps:

  • Toss fruit with reserved orange liquid.
  • Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.

Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

FRUIT MEDLEY WITH CINNAMON DRESSING



Fruit Medley with Cinnamon Dressing image

Discover a new way to create a fresh fruit salad using a creamy soy dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 5

Number Of Ingredients 13

1/4 package (12-oz size) soft silken tofu
1/4 cup vanilla soymilk
1 1/2 teaspoons honey
3/4 teaspoon ground cinnamon
3/4 teaspoon lemon juice
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup red grapes
1 cup green grapes
1 cup fresh blueberries
1 large apple or pear, cut up
1 banana, sliced
1/4 cup sliced almonds

Steps:

  • In blender or food processor, place tofu, soymilk, honey, cinnamon, lemon juice, vanilla and salt. Cover; blend on medium-high speed until smooth and creamy.
  • In large salad bowl, mix all remaining ingredients; toss with dressing. Store covered in refrigerator.

Nutrition Facts : Calories 180, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 23 g, TransFat 0 g

MEDLEY OF SUMMER FRUITS



Medley of summer fruits image

Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance

Provided by Raymond Blanc

Categories     Dessert, Dinner, Lunch, Treat

Time 50m

Number Of Ingredients 11

250ml Sauternes or dessert wine
250ml cabernet sauvignon or dry red wine
50g caster sugar
vanilla pod , split, seeds scraped out
12 mint leaves, roughly chopped, plus sprigs to serve
6 basil leaves, roughly chopped
200g fresh raspberry
½ Charentais melon , scooped into 12 balls
200g fresh ripe strawberry , halved and quartered
50g wild strawberries (optional)
100ml chilled pink champagne , to serve

Steps:

  • In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
  • Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
  • About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

Nutrition Facts : Calories 187 calories, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

SWISS VEGETABLE MEDLEY



Swiss Vegetable Medley image

Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.

Provided by TTAYLOR239

Categories     Side Dish     Casseroles

Time 1h10m

Yield 5

Number Of Ingredients 6

1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
  • In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
  • Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

FRUIT MEDLEY TART



Fruit Medley Tart image

We call this a Fruit Medley Tart only because we didn't want to sound like we were bragging. Honestly, it's more like a symphony!

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 10 servings

Number Of Ingredients 10

1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. honey
1/4 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping
4 figs, quartered
1/2 cup raspberries
1 mango, pitted, chopped
1/4 cup blueberries
1 Tbsp. brown sugar

Steps:

  • Heat oven to 400°F.
  • Unroll pie crust onto lightly greased baking sheet. Fold over outside edge to form rim. Pierce crust evenly with fork. Bake 15 min. or until golden brown. Remove from oven; cool completely on wire rack.
  • Beat cream cheese, honey and vanilla in medium bowl until well blended. Add COOL WHIP; mix well. Spread over crust.
  • Arrange fruit over cream cheese mixture; sprinkle with sugar. Cut into wedges to serve. Refrigerate leftover tart.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 10 g, Protein 2 g

FROZEN FRUIT MEDLEY



Frozen Fruit Medley image

These are great to have in the freezer. They make a fruity, crunchy snack, kind of like a sherbet pop when eaten frozen, or thaw slightly and serve as a salad or dessert.

Provided by LAURIE

Categories     Dessert

Time 30m

Yield 30 serving(s)

Number Of Ingredients 8

1 (17 ounce) can apricots or 1 (17 ounce) can peaches
1 (20 ounce) can unsweetend crushed pineapple
1 cup juice or 1 cup syrup, drained from canned fruit
1/2 cup sugar
2 cups strawberries (or 16 oz pkg whole frozen unsweetened berries paritally thawed and separated)
3 bananas, sliced
1 (6 ounce) can frozen orange juice concentrate
2 tablespoons lemon juice

Steps:

  • Drain canned fruits, reserving 1 cup combined syrup.
  • Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
  • In a large bowl, mix all ingredients including syrup together.
  • Using about 2 cups at a time, place mixture in blender.
  • Cover and puree until smooth but slightly chunky.
  • Pour into another large bowl.
  • Repeat until all fruit is processed.
  • When all is blended, stir together in the large bowl.
  • Line 30 muffin cups with paper liners.
  • Ladle fruit into paper cups.
  • Freeze until solid.
  • When frozen, turn over muffin tins and punch out cups with your thumbs.
  • Place cups in freezer bags and store in freezer.
  • Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.

FRUIT MEDLEY



Fruit Medley image

Make and share this Fruit Medley recipe from Food.com.

Provided by Jolene Green

Categories     Fruit

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (20 ounce) can pineapple chunks, undrained
1 (11 ounce) can mandarin oranges, drained
1 large red apple, cubed
1 cup fresh strawberries, sliced
1 cup halved red seedless grapes
3 kiwi fruits, peeled and sliced
1 cup fresh blueberries
1 cup fresh dark sweet cherry, sliced
2 medium firm bananas, sliced

Steps:

  • In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
  • Just before serving, fold in the blueberries, cherries and bananas; gently toss.

Nutrition Facts : Calories 126, Fat 0.5, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 32.2, Fiber 3.7, Sugar 24.6, Protein 1.5

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