1905 BLUE RIBBON FRUIT CUP
Another golden oldie from a recipe card, originally from a 1905 Blue Ribbon cook book. Any fruit is good but some tart fruit is necessary. You can add cherries or seedless grapes if you like. It is a great all-year-round recipe with fruits that are usually readily available. If fresh pineapple is not available use canned sliced pineapple or canned pineapple chunks. Add the banana and the apple just before serving to prevent browning.
Provided by foodtvfan
Categories Pineapple
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove segments from grapefruit and oranges, keeping segments whole or cutting into small pieces, as desired.
- Be sure that the membrane of the sections is removed. An easy way to remove this pith is to cut a slice off the top and bottom of the grapefruit or orange. Lay it flat on a cutting board. With a sharp knife peel from top to bottom all around the fruit, making sure to remove the white pith. Carefully remove segments in between the membrane and place in a mixing bowl.
- Cut pineapple into small pieces. Add to bowl.
- Add the dressing ingredients; pineapple juice and sugar to taste.
- Chill in individual dessert dishes or wide mouth wine glasses for presentation.
- Add banana and apple just before serving to prevent browning.
Nutrition Facts : Calories 172.4, Fat 0.4, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 44.2, Fiber 5, Sugar 33.8, Protein 1.8
RED, WHITE, AND BLUE FRUIT CUPS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
FRUIT CUP WITH CITRUS SAUCE
This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. -Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BLUE-RIBBON APPLE PIE
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 611 calories, Fat 36g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 234mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
FRESH FRUIT CUP
I think this is wonderful to start a Holiday meal with ~ also gives you time to get all the main meal put in serving dishes while everyone is busy eating their fruit !
Provided by Carol Junkins
Categories Fruit Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Wash all fruit thoroughly and cut in bite size pieces.
- 2. Arrange in 6 small cups . I sometimes sprinkle coconut over the fruit and set in fridge overnight if you can or for a few hours.
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