AUNT MARION'S FRUIT SALAD DESSERT
Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! -Marion LaTourette, Honesdale, Pennsylvania
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 3g fiber), Protein 2g protein.
THANKSGIVING FRUIT SALAD
Seasonal fall fruits marinated in a bright citrus, herb and spice syrup make a fresh way to finish off your Thanksgiving dinner. The longer the fruits marinate, the deeper the flavors of the dish.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
- Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
- Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
- Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.
AUNTIE MIDGE'S HAWAIIAN SALAD
Great crowd salad. Auntie Midge's recipe. Drain fruit several hours in colander before mixing with marshmallows.
Provided by poppy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 4h10m
Yield 10
Number Of Ingredients 5
Steps:
- Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
- Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 48.4 g, Cholesterol 29.9 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.4 mg, Sugar 36.5 g
AUNT PAULINE'S FRUIT SALAD
I guess this is an ambrosia salad, we just always called it fruit salad. One of our family favorites. You can also add coconut (1/4 cup) if you like. If you have time, prepare this the day before and refrigerate. About 1 hour before serving, remove from refrigerator and let sit to come to room temperature. Stir to remix and serve. Prep time is cooking time.
Provided by kitty.rock
Categories Oranges
Time 10m
Yield 4-6 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the juice from all the fruits; discard, or use for something else.
- Put sour cream in bowl.
- Add remaining ingredients in the following order, stirring to blend after each ingredient is added - pineapple, marshmallows, nuts, mandarin oranges, cherries. Add coconut last.
- NOTE: Stir the mandarin oranges and maraschino cherries carefully, as they have a tendency to tear apart if mixed too hard.
Nutrition Facts : Calories 258.6, Fat 15, SaturatedFat 5, Cholesterol 12.7, Sodium 136.8, Carbohydrate 29.9, Fiber 3.4, Sugar 21.1, Protein 4.4
AUNT BETTY'S FRUIT SALAD
My aunt made this for years for us for the holidays, and it was always a SPECIAL treat! I know if you make it once you will have to make it again:)
Provided by Lindas Busy Kitchen
Categories Fruit
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212.7, Fat 0.3, Sodium 101.9, Carbohydrate 52.7, Fiber 2.8, Sugar 48.9, Protein 2.6
AUNT SHIRLEY'S "TROPIC-TANG" FRUIT SALAD
This is a unique Fruit Salad that is wonderful to have during the summer. (Although, I also find myself craving this during the winter months too!) I always have requests to bring this to family functions and never have any left over. As a result, I always double this recipe when preparing it for family gatherings.
Provided by RNurse Mom
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
- Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
- Cool mixture until ready to serve (juice will thicken.).
- Slice bananas (just before serving) and mix ingredients together.
- Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
- NOTE: Best when kept cool or served immediately.
Nutrition Facts : Calories 263.8, Fat 0.4, SaturatedFat 0.1, Sodium 241.9, Carbohydrate 67.9, Fiber 3.1, Sugar 36.7, Protein 1.2
AUNT PAULINE'S SALAD
My Aunt Pauline is actually a great aunt of mine (she was mom's Aunt), who ran an after school area for kids until she retired. For a long time, that is where the family gathered to have Christmas family reunions, and Aunt Pauline always brought this salad.
Provided by Megan Stewart
Categories Gelatin Salads
Number Of Ingredients 7
Steps:
- 1. Heat milk and marshmallows, add cream cheese. When melted take off heat.
- 2. Add small lime jello and mayo. Beat and then add the prepared dream whip (you could substitute cool whip) and pineapple.
- 3. Chill well.
GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
- Stir until completely mixed together.
- You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
- Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.
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