Three Fruit Salad Recipes

3 FRUIT SALAD

3 Fruit Salad image

We have this at the holidays, like everyone else for 3 generations. It's very easy and very good. A good beginning job for the cooks that want to help. The faster you peel and chop the faster this dish is, lol.

Provided by Dienia B.

Categories Fruit

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

6 oranges
6 apples, cored and chopped
6 bananas
1/2 cup walnuts, chopped
1 cup salad dressing

Steps:

Peel and chop oranges into bite size pieces.
Core and chop apples into bite size pieces. Peel and chop bananas into bite size pieces.
Add walnuts and salad dressing. Some people like more salad dressing, some less; you judge.
Stir. Chill.
If you have less people, just use less fruit.
This is good in the summer time too.

CLASSIC FRUIT SALAD RECIPE

Classic Fruit Salad Recipe image

Provided by Natalie Clark

Number Of Ingredients 6

Ingredients

1 cup blueberries
1 cup sliced kiwi
2 sliced bananas
1/2-1 cup green grapes
1.5 cups watermelon, cubed
1.5 cups cantelope, cubed

Steps:

Wash all your vegetables that need to be washed
Sliced the kiwi, watermelon, and cantelope - as well as the grapes if there will be young children
Toss in a bowl and refrigerate with blueberries and kiwi
Right before you are ready to serve it, slice the blueberries and fold in
Serve immediately and refrigerate the leftovers

VERY BASIC FRUIT SALAD

Very Basic Fruit Salad image

I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook. I like changing out the cantaloupe with fresh pineapple and/or grapefruit slices (which sometimes means a bit of sugar added to balance the tartness), or I have added blueberries also just as a topping.

Provided by HokiesMom

Categories Fruit

Time 4h15m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 5

Ingredients

2 cups fresh strawberries, sliced
2 cups green seedless grapes, halved
1 small cantaloupe, cut into chunks
2 firm bananas, sliced
1/3 cup fresh orange juice (100% orange juice)

Steps:

In a large bowl, combine the fruit.
Pour the juice over the fruit and toss to coat.
Cover and refrigerate for 4 hours and then stir just before serving.

THREE FRUIT MARMALADE

Three Fruit Marmalade image

This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 5 8-ounce jars

Number Of Ingredients 5

Ingredients

1 grapefruit
1 orange
2 lemons
2 quarts water
6 3/4 cups sugar

Steps:

Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
Store the marmalade in jars in the refrigerator for up to 4 weeks.

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