Spiced Honey Fruit Salad With Pecans Recipes

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SPICED HONEY FRUIT SALAD WITH PECANS



Spiced Honey Fruit Salad with Pecans image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Nonstick cooking spray, for the parchment
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 large egg white
1 cup pecans
1 habanero pepper
1/4 cup honey
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 cups cubed cantaloupe
1 1/2 cups grapes
3 kiwis, peeled and cut into 1-inch pieces
1 apple, cut into 1-inch pieces

Steps:

  • For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
  • In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
  • Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
  • For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
  • To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

FRUIT SALAD WITH HONEY AND SPICE DRESSING



Fruit Salad With Honey and Spice Dressing image

Chili powder surprises the palate when blended with honey and lime juice, and intensifies the already fabulous taste of the fresh fruit.

Provided by Celeste

Categories     Salad Dressings

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

1 medium ripe papaya
3 tablespoons honey
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons canola oil
1/2 teaspoon chili powder
1/8 teaspoon salt
8 cups spinach, stems removed & torn
2 cups sliced strawberries
1 cup pineapple or 1 cup banana, chunks
1 cup sliced peach (and or or nectarines)
1 cup seedless grapes, halved (green and or or red)
1 cup blueberries
1/2 cup coarsely chopped pecans, toasted (or walnuts)

Steps:

  • Peel papaya; cut in half lengthwise. Remove seeds; coarsely chop papaya. Measure 1 1/4 cups. In a food processor or blender combine the chopped papaya, honey, lime peel, lime juice, canola oil, chili powder, and salt. Cover; process or blend until smooth. Transfer to a covered container; chill in the refrigerator for at least 30 minutes or up to 3 days.
  • To serve, in a very large bowl place spinach, strawberries, pineapple, peaches, grapes, blueberries, and pecans. Toss to combine. Drizzle with some of the dressing (about 1/2 cup). Toss to coat evenly. Pass remaining dressing.
  • Store any remaining dressing, covered, in the refrigerator for up to 3 days.

Nutrition Facts : Calories 178.9, Fat 8.9, SaturatedFat 0.7, Sodium 64.4, Carbohydrate 26.3, Fiber 4, Sugar 19.4, Protein 2.6

FRUIT SALAD WITH SPICED HONEY AND THYME



Fruit Salad with Spiced Honey and Thyme image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

1/2 cup mild honey
1 star anise pod
1 sprig fresh thyme
1 cup pineapple chunks
1/2 cup cantaloupe chunks
1/2 cup honeydew chunks
1/2 cup red grapes
1/2 cup green grapes

Steps:

  • In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
  • Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.

HONEY-PECAN KIWI SALAD



Honey-Pecan Kiwi Salad image

This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, always happy to try my new creations. -Marla Arbet, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

5 cups torn Boston lettuce
3 medium kiwifruit, peeled and sliced
1/4 cup chopped pecans, toasted
2 tablespoons vanilla yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey

Steps:

  • Combine lettuce, kiwi and pecans. In a separate bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss; serve immediately.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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