Aunt Debbies Fruit Salad Recipes

PERFECT SUMMER FRUIT SALAD

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.

AUNT MARION'S FRUIT SALAD DESSERT

Steps:

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

AUNT BETTY'S FRUIT SALAD

Steps:

• Drain the canned fruit. Use up to 2 cups of it for 2 cups of the liquid in the jello.
• Make up the jello using 2 cups of boiling water, and 2 cups of juice from the canned fruit, mixing well.
• Put into the mold.
• Refrigerate for about 1 1/2 hrs., or until jello is partially set.
• Stir in the drained fruit and nuts, and refrigerate until set.
• When ready to serve, tip bottom of mold into hot water for a few seconds. This will help to release mold onto serving plate.
• When ready to serve, place serving plate on top of mold and invert.
• Serve.

AUNT DEBBY'S RED JELLO SALAD

Steps:

• 1. Dissolve raspberry Jello in 1 cup boiling water.
• 2. Add pie filling. Pour into 9 x 9 x 2 inch pan.
• 3. Dissolve lemon Jello in 1 cup boiling water.
• 4. Add pineapple to lemon Jello.
• 5. Beat cream cheese and Mayonnaise together. Fold in whipped cream.
• 6. Add cream cheese mixture to lemon Jello.
• 7. Layer this mixture on top of the raspberry Jello mixture.
• 8. Chill and serve.