FRESH FRUIT BOWL
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. -Marlon Kirst, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ANY SEASON FRUIT BOWL
A co-worker was telling me about this fruit salad she made over Christmas and I decided to try it this weekend. It is delicious. Even my 5 year old GD loved this!! It came from the Taste of Home Treasury of Christmas Recipes. It is even better if you make it two days ahead as the anise extract mellows into the fruit. Prep time is only chopping of the fruit (I buy the grapefruit in the jar)
Provided by Britt Os sweetie pie
Categories Fruit
Time 30m
Yield 16-18 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat, cook for 20 minutes stirring occasionally. Remove from heat; cover and refrigerate for 6 hours or overnight.
- Combine fruit in a large bowl (I use a trifle bowl). Add dressing and toss to coat.
- Cover and chill for at least 1 hour (Actually it is much, much better if you make it at least one day ahead as the flavors mellow).
Nutrition Facts : Calories 141.8, Fat 0.3, Sodium 75.2, Carbohydrate 36.4, Fiber 2.7, Sugar 29.5, Protein 1.2
ANY SEASON FRUIT CRUMBLE
Steps:
- Prepare the Filling
- Position a rack in the middle of the oven. Preheat the oven to 350°F. Put the apples in a glass or ceramic baking container with a 2 1/2-quart capacity. Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well. Mix the sugar and cinnamon together in a small bowl. Sprinkle the sugar mixture and lemon juice over the apples. Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish. Set aside.
- Mix the Topping
- Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white. Spread the crumbs evenly over the apple mixture.
- Bake and Serve the Crumble
- Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick. Let the crumble cool about 15 minutes before serving. Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired. The crumble can be baked a day ahead, cooled, covered, and stored at room temperature. Warm it, uncovered, in a preheated 250°F oven for 15 minutes.
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