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Fruit Salads
Summer is probably the best time of year for a serving of a nice, fresh and cool fruit salad, but fruit salads can, and should be, eaten all year long. A bonus with fruit salads is that kids usually love them and will eat them without told to for their health.
Fruit salad is abundant in nutrients and in color and texture, making them appealing to all. Many of the recipes following will travel well to family picnics and cookouts.
Recipes:
Mom's Fruit Salad
Ingredients:
2 (8 ounce) containers Cool Whip
1 large box Jello, flavor of choice
Two (15 ounces) cans fruit cocktail
1 (20 ounce) can pineapple tidbits
One small bag crushed pecans
8 ounce miniature marshmallows
Optional: cherries, as many as desired
Directions:
Drain fruit cocktail and pineapple. In a big bowl, mix fruit, pecans and marshmallows. Pour in powdered Jello. Mix in Cool Whip. Mix well. Refrigerate overnight.
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Fresh Fruit Bowl Salad
Ingredients:
4 cups cantaloupe cubes
4 cups honeydew cubes
1 tablespoon light corn syrup
1 pint fresh strawberries
2 cups fresh pineapple chunks
2 oranges, sectioned
Directions:
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Recipe serves 16 (4 quarts).
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Ambrosia Fruit Salad
Ingredients:
1 can (20 ounces) unsweetened pineapple tidbits
1/4 cup packed brown sugar
1/2 teaspoon grated orange peel
2 medium oranges
2 medium unpeeled apples, diced
1 tablespoon shredded coconut (optional)
Directions:
Drain pineapple, reserving ¼ cup juice in a saucepan; set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl; add the apples and pineapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut if desired.
Recipe makes six servings.
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Cabbage Fruit Salad
Ingredients:
4 cups shredded cabbage
2 oranges, peeled and cut into bite-size pieces
2 red apples, chopped
1 cup seedless red grape halves
1/4 cup currants
1/2 cup fat-free mayonnaise
1/4 cup skim milk
1 tablespoon lemon juice
1 tablespoon sugar
1/3 cup chopped pecans, toasted
Directions:
Bake for 35 to 40 minutes, or until center is set (doesn't jiggle when pie is gently shaken). Let pie cool on cooling rack for 30 minutes. Serve warm or chilled.
Recipe makes eight servings.
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Minted Melon Salad
Ingredients:
1 cup water
3/4 cup sugar
3 tablespoons lime juice
1-1/2 teaspoon chopped fresh mint
3/4 teaspoon aniseed
5 cups cubed watermelon (1/2 medium sized melon)
3 cups cubed cantaloupe (1 medium melon)
3 cups cubed honeydew (1 medium melon)
2 cups sliced peaches (2 peaches)
1 cup fresh blueberries
Directions:
In a small saucepan, bring the first five ingredients to a boil. Boil for two minutes; remove from the heat. Cover and cool syrup completely. Combine the fruit in a large bowl. Add syrup and stir to coat. Cover and chill for at least two hours, stirring occasionally. Drain before serving.
Recipe makes about 14 servings.
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Frozen Fruit Salad
Ingredients:
1 can (16 ounces) apricots in light syrup, drained
One package (16 ounces) frozen sweetened sliced strawberries, thawed and drained
3 bananas, sliced
1 can (8 ounces) unsweetened pineapple tidbits, drained
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup water
Directions:
In a food processor, chop apricots. IN a pitcher or bowl, combine apricots, strawberries, bananas, pineapple, orange juice and water. Pour or ladle into muffin cups sprayed with non-stick cooking spray. Freeze. When frozen, quickly remove salads to freezer bags or tightly covered storage containers. When packing a lunch, place salad in an individual storage container in a thermal lunch bag and it will thaw by lunch -time.
Recipe yields 24 salads.
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Spiced Peach Salad
Ingredients:
1/2 cup sugar
3 tablespoons vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks
1 package (6 ounces) peach gelatin
1 can (29 ounces) unsweetened peach halves
Directions:
In a medium saucepan, combine sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for ten minutes. Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal two cups. Add to gelatin mixture; stir well. Chill until firm. Recipe makes ten servings.
NOTE: If desired, 1/2-teaspoon ground cinnamon and 1/4-teaspoon ground cloves may be substituted for the whole spices; combine with the gelatin before adding to sugar mixture.
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Favorite Fruit Salad
Ingredients:
3/4 cup orange juice
1/2 cup honey
1-1/2 pints fresh strawberries, halved
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2 oranges, peeled and sectioned
1-1/2 cup honeydew melon balls
1/3-cup fresh mint leaves
Directions:
Whisk together orange juice and honey. Add fruit and mint, tossing to coat. Cover and chill one hour.
Recipe makes eight servings.
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Layered Fruit Salad I
Ingredients:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cinnamon stick
2 cups fresh or drained canned unsweetened pineapple chunks
1 cup seedless red grapes
2 medium bananas, sliced
2 medium oranges, sectioned
1 medium grapefruit, sectioned
1 pint strawberries, sliced
2 kiwifruit, peeled and sliced
Directions:
In a medium saucepan, combine the first six ingredients and bring to a boil. Reduce heat; simmer, uncovered for five minutes. Remove from the heat; cool completely. Meanwhile, layer fruit in a glass-serving bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and chill for several hours or over night.
Recipe yields eight servings.
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Layered Fruit Salad II
Ingredients:
2 medium apples, unpeeled and diced
1 (17 ounce) can apricot halves, drained and sliced
1 (16 ounce) can pear halves, drained and sliced
1 (16 ounce) can sliced peaches, drained
1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup orange juice
1 teaspoon lemon juice
1 (21 ounce) can cherry pie filling
3 bananas, sliced
1 cup flaked coconut, toasted
Directions:
Layer apples, apricots, pears, peaches and pineapple in a large bowl. Combine orange juice and lemon juice and pour over fruit. Spread cherry pie filling on top. Cover and chill for two hours.
Arrange banana slices over pie filling. Sprinkle with the coconut. Serve immediately.
Recipe makes 14 to 16 servings.
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Jeweled Fruit Salad
Ingredients:
1 pint strawberries, hulled and halved
3 envelopes unflavored gelatin
4-1/2 cups unsweetened pineapple juice, divided
2 (15-1/2 ounce) cans pineapple tidbits, drained
2 (11-ounce) cans mandarin oranges, drained
1 grapefruit, peeled and sectioned and well drained
1 cup fresh blueberries
1 cup seedless green grapes
Lettuce leaves
Directions:
Arrange strawberry halves, cut side up, in the bottom of a light greased 12-cup bundt pan. Set aside.
Sprinkle gelatin over 1/2-cup of the pineapple juice in a small saucepan; stir and let stand one minute. Cook over low heat, stirring until gelatin dissolves (about two minutes). Combine gelatin mixture and remaining four cups pineapple juice in a large bowl.
Pour about 1/2-cup of the pineapple juice mixture over strawberries in bundt pan. Chill until firm.
Chill remaining pineapple juice mixture until consistency of unbeaten egg white. Stir in pineapple tidbits and remaining fruit and spoon into bundt pan. Chill until firm.
Line a large serving plate with lettuce leaves.
Unmold fruit mold onto lettuce leaves. Cut with an electric knife and serve.
Recipe makes ten to twelve servings.
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Green Fruit Salad with Honey-Lime Dressing
Ingredients:
4 kiwifruit, peeled and cut into slices
2 Granny Smith apples, unpeeled, cored and sliced
1 cup seedless green grapes
Lettuce leaves
Honey-Lime Dressing (following)
One (2 ounces) package slivered almonds, toasted (optional)
Garnish: lime rind
Directions:
Arrange fruit on lettuce leaves and drizzle with the Honey-Lime Dressing. Sprinkle with almonds if desired.
Recipe makes four servings.
Honey-Lime Dressing
Ingredients:
1 (16 ounce) carton plain yogurt
2 tablespoons honey
2 teaspoons grated lime rind
Directions:
Combine all ingredients in a small bowl, stirring to blend.
Recipe makes two cups.
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WARM FRUIT COMPOTES
These warm fruit recipes are exceptionally good in winter. They are simple to prepare and a tasty way to get your fruit when fresh fruit is not plentiful.
The warm fruit compotes go well served with pork, chicken or turkey. These compotes also help stretch a meal when guests pop in unexpectedly.
These technically do not fall under the category of salads, but I'm including them because they are delicious and because these will give you NO excuses not to eat your fruit in the colder months!
Winter Fruit Compote
Ingredients:
Using a 9 x 13-inch baking pan (unless transporting, then use a large oven proof casserole) layer the following ingredients:
One jar prepared applesauce
One can of cherry pie filling
1 pound, 3 ounce can sliced peaches
1 pound, 3 ounce can sliced pears
One pound, 3 ounce can of apricot halves, well drained
One pound, 3 ounce can chunk pineapple
Ten pitted prunes
Directions:
Top with a mixture of 1/2 -cup brown sugar, a generous amount of cinnamon and enough brandy or sherry to make mixture well moistened. Be generous - especially if it is the holidays!
Bake at 350-degrees for approximately one hour or until fruit is bubbling in the center. You can speed it up in a microwave on high power.
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Hot Fruit Compote
Ingredients:
1 can (12 ounce) frozen orange juice concentrate, thawed
2 tablespoons cornstarch
2 pounds apples, peeled and sliced
1 can (8 ounces) pineapple chunks, drained
1 can (16-1/2 ounces) pitted Bing cherries, drained
1-1/2 cups fresh or frozen cranberries
1 package (6 ounces) dried apricots, cooked and drained
1/4 cup apple juice
Directions:
In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a three-quart casserole coated with nonstick cooking spray. Pour apple juice over all. Cover and bake at 350-degrees, 50 to 60 minutes or until compote is bubbling and hot.
Recipe yields 12 servings.
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See also: More Fruit Salad Recipes!
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