Summer Fruit Salad With Mint Sugar Recipes

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SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING



Summer Fruit Salad with a Lemon, Honey, and Mint Dressing image

A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing

Provided by TimTanguay

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

4 cups cubed seeded watermelon
2 cups sliced fresh strawberries
2 large fresh peaches, cut into cubes
2 large nectarines, cut into cubes
1 red Anjou pear, cut into cubes
1 cup seedless grapes, halved
2 lemons, juiced
¼ cup minced fresh mint (chocolate mint preferred)
½ lemon, zested
1 tablespoon honey (fireweed honey preferred)

Steps:

  • Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
  • Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 99 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 19.9 g

SUMMER FRUIT WITH WINE AND MINT



Summer Fruit with Wine and Mint image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h19m

Yield 4 servings

Number Of Ingredients 6

1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves

Steps:

  • Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
  • Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
  • Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

Nutrition Facts : Calories 134 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 13 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 1 grams, Sugar 29 grams

SUMMER FRUIT SALAD WITH MINT SUGAR



Summer Fruit Salad with Mint Sugar image

Categories     Salad     Breakfast     Brunch     Dessert     No-Cook     Quick & Easy     Blackberry     Cherry     Peach     Mint     Summer     Vegan     Grape     Gourmet

Number Of Ingredients 5

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Steps:

  • Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

FRESH FRUIT AND MINT SALAD



Fresh Fruit and Mint Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings, approximately 5 cups

Number Of Ingredients 9

1 papaya or mango
1 cup strawberries
2 kiwis
1 banana
2 navel oranges
3 tablespoons honey
1 tablespoon Grand Marnier, optional
3 to 5 sprigs fresh mint
1 cup raspberries or blueberries

Steps:

  • Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
  • Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
  • Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
  • Serve.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

MIXED BERRY SALAD WITH MINT



Mixed Berry Salad with Mint image

Strawberries, blackberries, and blueberries at their peak make for the most spectacular sweets. A few sprigs of mint give this salad a refreshing twist.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

2 tablespoons sugar
2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 pound strawberries, hulled and halved or quartered if large
1 cup raspberries (4 ounces)
1 cup blackberries (4 ounces)
1 cup blueberries (5 ounces)
1/4 cup fresh mint leaves, torn

Steps:

  • In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).

Nutrition Facts : Calories 66 g, Fiber 3 g, Protein 1 g

MINTED FRUIT SALAD



Minted Fruit Salad image

Filled with the season's best and freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful compote.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 cup unsweetened apple juice
2 tablespoons honey
4 teaspoons finely chopped crystallized ginger
4 teaspoons lemon juice
4 cups cantaloupe balls
1 cup sliced fresh strawberries
1 cup fresh blueberries
2 teaspoons chopped fresh mint leaves

Steps:

  • In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool., In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.

Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

SUMMER FRUIT SALAD II



Summer Fruit Salad II image

I love summer because all of the really terrific fruits are in season and not too expensive. I created this salad to trick my kids into eating their fruit. This salad can be served as a side dish or a light, refreshing desert.

Provided by Teri Carrillo-Fox

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

3 cups cubed (1-inch) seedless watermelon
1 large white peach, pitted and cut into small cubes
1 large nectarine, pitted and cut into small cubes
1 black plum, pitted and cut into small cubes
1 cup fresh blueberries
½ cup seedless red grapes, halved
½ cup shredded coconut
1 teaspoon ground cinnamon
½ cup nondairy whipped topping

Steps:

  • Gently toss the watermelon, peach, nectarine, plum, blueberries, and grapes together in a large bowl. Sprinkle the coconut and cinnamon over the fruit mixture and lightly stir to mix. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour before serving. Top with whipped topping as desired.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.6 g, Fat 1.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 11.1 mg, Sugar 9.1 g

SUMMER FRUIT SALAD



Summer Fruit Salad image

A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question. -James Korzenowski, Fennville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

PINEAPPLE CREAM CHEESE DRESSING:
1/3 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 cup pineapple juice
1/4 cup orange juice
2 tablespoons lemon juice
2 eggs, lightly beaten
2 packages (3 ounces each) cream cheese, softened
SALAD:
2 cups sliced fresh strawberries
2 cups pineapple tidbits
1-1/2 cups seedless green or red grapes, halved
1-1/2 cups diced peaches or nectarines
1 cup fresh blueberries or raspberries
1/4 cup sugar
Leaf lettuce

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight., In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.

Nutrition Facts : Calories 230 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 123mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.

FRUIT SALAD IN VANILLA-MINT SYRUP



Fruit Salad in Vanilla-Mint Syrup image

Provided by Molly O'Neill

Categories     salads and dressings, dessert

Time 4h

Yield Four servings

Number Of Ingredients 10

Zest from 1 orange, in strips
1 strip of lemon zest
1 vanilla bean, split
1/2 cup sugar
6 sprigs mint; plus 3 leaves, cut across into thin strips
2 cups water
1/2 fresh pineapple, peeled, quartered lengthwise, cored and thinly sliced crosswise
1/2 ripe papaya, peeled, seeded and thinly sliced crosswise
1/2 ripe mango, peeled and thinly sliced lengthwise
1 banana, peeled and sliced

Steps:

  • Combine the orange and lemon zest, vanilla bean, sugar, 5 sprigs mint and water in a saucepan. Bring to a boil. Remove from the heat and let stand at least 2 hours. Strain.
  • Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 53 grams

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