Spiked Fruit Cup Recipes

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SPIKED FRUIT CUP



Spiked Fruit Cup image

This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 5

4 cups fruit, sliced or pitted if necessary
1/2 cup sugar
3 sprigs basil, plus leaves for garnish
1 1/2 cup white rum, gin, or cachaca
Juice of 1 lime

Steps:

  • Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
  • Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
  • To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

CHILLED FRUIT CUPS



Chilled Fruit Cups image

This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. -Andrea Hawthorne, Mozeman, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 18 servings.

Number Of Ingredients 10

1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen unsweetened strawberries
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
18 clear plastic cups (9 ounces)

Steps:

  • In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 1g protein.

FROZEN FRUIT CUPS



Frozen Fruit Cups image

Individual servings of this rosy-orange fruit blend are a refreshing and attractive part of brunch. Freeze the salad in disposable clear plastic glasses or use cupcake liners to set in sauce dishes or sherbet glasses. -Patricia Throlson, Clear Lake, Minnesota.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 6

2 cans (20 ounces each) crushed pineapple, undrained
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 can (20 ounces) fruit cocktail, undrained
1 can (12 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
6 medium firm bananas, cubed

Steps:

  • In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.

Nutrition Facts : Calories 259 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

SPIKED SUMMER FRUIT SALAD



Spiked Summer Fruit Salad image

Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 navel oranges
3 cups mixed blueberries and blackberries
3 ripe peaches or nectarines, pitted and chopped
1/4 cup honey
One 1-inch piece ginger, thinly sliced
2 tablespoons coconut-flavored rum

Steps:

  • Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
  • Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SPIKED FRUIT



Spiked Fruit image

This recipe uses dried fruit and can be warmed and served over sliced pound cake, ice cream, or plain yogurt. Plan ahead as this has to marinate at least 1 day. This is from the Rayley's magazine circular.

Provided by cookiedog

Categories     Sauces

Time P1DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

2 cups chopped dried fruit (such as dried apricots, cranberries, apples, pineapple)
1 1/2 cups orange liqueur (such as Cointreau, Grand Marnier or triple sec)
1/2 cup sugar
1 vanilla bean, split in half lengthwise

Steps:

  • Place all ingredients in a medium saucepan and bring to a boil.
  • Reduce heat to low and simmer, covered, for 30 minutes. Remove from heat and let cool; discard vanilla bean.
  • Cover and refrigerate for at least 1 day or up to 1 week for fruit to absorb flavors.
  • Serve over ice cream, pound cake slices or plain yogurt.

Nutrition Facts : Calories 178.3, Fat 0.3, Sodium 9.6, Carbohydrate 46.8, Fiber 4.2, Sugar 12.5, Protein 1.3

SPIKED FRUIT CUPS



Spiked Fruit Cups image

Make and share this Spiked Fruit Cups recipe from Food.com.

Provided by Redsie

Categories     Beverages

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups coarsely chopped fresh pineapple (in 1 inch pieces)
1 1/2 cups green seedless grapes, halved
16 ounces frozen sliced peaches, thawed
10 (12 ounce) bags frozen pitted cherries, thawed
1/3 cup sugar
1 1/2 cups vodka
2 limes, juice of
mint sprig

Steps:

  • Place all the ingredients in a large bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Discard the mint sprigs and divide the fruit and liquid among 8 cocktail glasses.
  • You can replace the vodka with rum and the mint with coconut to make a pina colada cup!

Nutrition Facts : Calories 492.8, Fat 1, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 101.5, Fiber 10.8, Sugar 84, Protein 5.3

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