Summer Fruit Salad In A Marinade Soupe De Fruits Dete Recipes

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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

FRESH SUMMER FRUIT SALAD



Fresh Summer Fruit Salad image

One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too.

Provided by CHMOORE

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 3h45m

Yield 4

Number Of Ingredients 11

½ cup water
⅔ cup sugar
3 cups thinly sliced rhubarb
15 seedless grapes, halved
½ orange, sectioned
10 fresh strawberries, hulled and halved
1 apple, cored and diced
1 peach, sliced
1 plum, pitted and sliced
15 pitted Bing cherries
¼ cup fresh blueberries

Steps:

  • Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
  • To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 59.3 g, Fat 0.8 g, Fiber 4.8 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 5.7 mg, Sugar 52.1 g

SUMMER FRUIT SALAD IN A MARINADE (SOUPE DE FRUITS D'ETE)



Summer Fruit Salad In A Marinade (Soupe De Fruits D'ete) image

Provided by Craig Claiborne And Pierre Franey

Categories     brunch, salads and dressings

Time 25m

Yield Four or more servings

Number Of Ingredients 17

2 cups water
1 vanilla bean or 1/2 teaspoon pure vanilla extract
1 2-inch piece of lemon peel or zest
4 4-inch peel pieces of orange peel or zest
3 sprigs fresh mint
1/2 cup sugar
1 ripe mango, about 3/4 pound
1 large orange, about 1/2 pound, peeled
1 pound section of fresh, very ripe pineapple
6 large red, ripe strawberries, about 1/2 pound, stems removed
1 large plum, about 6 ounces
1 peach, about 6 ounces
2 kiwi fruit, about 5 ounces
2/3 cup fresh blueberries
2/3 cup fresh raspberries
3/4 cup fresh blackberries
1 teaspoon finely minced fresh mint leaves

Steps:

  • Put the water in a kettle and start heating. Split the vanilla bean, if it is to be used, in half lengthwise. Add this to the kettle. Add the lemon and orange peels, mint sprigs and sugar. Bring to the boil and remove from the heat. Cover closely and let the syrup stand until cool. If vanilla bean is not used, add vanilla extract.Chill thoroughly.
  • Peel the mango and cut the flesh from the pit. Cut the flesh into thin strips. Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds. Keep the fruit in separate piles. Peel the pineapple and cut away any eyes that may remain. Cut the flesh into small pieces. Cut the strawberries into thin slices. Cut the plum in half and cut away and discard the pit. Cut the flesh into thin slices. Cut the peach in half and discard the pit. Cut the peach flesh into half-inch cubes. Peel the kiwi fruit and cut it lengthwise in half. Cut each half into thin slices. Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all. Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles. Sprinkle minced mint over all. As a final garnish, place one raspberry in dead center.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 1 gram, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 66 grams

MARINATED FRUIT SALAD



Marinated Fruit Salad image

Juice adds refreshing flavor to this make-ahead fruit salad from out home economists. For added color, sprinkle some strawberries or raspberries on top just before serving.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 4

2 cups cubed cantaloupe
2 cups cubed honeydew melon
2 medium kiwifruit, peeled, halved and sliced
1/4 cup orange peach mango juice concentrate or orange pineapple juice concentrate, undiluted

Steps:

  • In a bowl, combine the cantaloupe, honeydew and kiwi. Add juice concentrate; toss to coat. Refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts :

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