Cameron Holiday Fruit Salad Recipes

THANKSGIVING FRUIT SALAD

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.

CHRISTMAS FRUIT SALAD

Steps:

• In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream. , In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.

HOLIDAY FRUIT SALAD

Steps:

• in large bowl, dissolve gelatin in boiling water. slice bananas into gelatin mixture. add frozen strawberries and undrained crushed pineapple.
• reserve half of the mixture at room temerature. pour remaining mixture into 13x9-inch pan.
• refrigerate 1 hour or until firm.
• in mixer bowl, beat cream cheese with sour cream and sugar, spread over chilled layer.
• gently spoon reserved gelatin mixture on top. refrigerate until firm, about 2 hours.
• cut into squares, serve on lettuce lined salad plates. garnish with additional pineapple and mint leaves if desired.

CAMERON HOLIDAY FRUIT SALAD

Steps:

• Mix all ingredients together except the bananas, including a small amount of the reserved pineapple juice. Refrigerate for a good couple of hours.
• It is not necessary to use the whole jar of marschino cherries; I usually use maybe half. I show the amount of coconut as 1-2 cups as our family is split 50-50 on coconut so we always make 2 batches; one with coconut and one without. So if you are making only half a batch with coconut, use only 1 cup of the coconut.
• Just before serving, slice bananas and add to the salad.

MOM'S HOLIDAY FRUIT SALAD

Steps:

• mix all ingredients and refrigerate 5-6 hours before serving.

HOLIDAY FRUIT SALAD

Steps:

• Combine yogurt, nutmeg, sugar and vanilla, mixing well.
• Pour over prepared fruit, tossing to cover the apples and grapes.
• Chill.
• Before serving, dust with a little extra nutmeg.