Dried Fruit Salad Recipes

SPICED DRIED FRUIT SALAD

Spiced Dried Fruit Salad image

When served warm this is a great fruit dessert for those cold winter nights. I serve it with good quality Greek yoghurt. Or, serve it chilled with icecream. Or with pancakes for breakfast. This is a favourite with my family. It can be varied infinitely too - so don't worry if you don't have all the ingredients. This comes from Stephanie Alexander's Cooks Companion. Australian measurements used.

Provided by auntchelle

Categories Dessert

Time 38m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

30 g dried apples
50 g dried apricots
30 g dried figs
30 g dried pears
30 g dried peaches
1/2 cinnamon stick
2 cloves
1 teaspoon honey
1 pinch powdered saffron
1/2 teaspoon vanilla bean paste or 1/2 vanilla bean, split
1 strip lemon zest
20 g slivered almonds (or flaked)
20 g shelled pistachios
orange flower water or orange oil, essence

Steps:

Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.

DRIED FRUIT SALAD

Dried Fruit Salad image

A lovely Mediterranean recipe often used to break the daily fast during the month of Ramadan. Can be prepared in advance.

Provided by Amanda in Aberdeen

Categories Dessert

Time P1DT7m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb dried apricot
1 1/2 cups prunes (stoned)
1 cup blanched almond, halved (optional)
1 1/3 cups raisins or 1 1/3 cups sultanas
1/2 cup pistachios (optional) or 1/2 cup pine nuts (optional)
3/4 cup sugar
2 tablespoons rose water or 2 tablespoons orange flower water

Steps:

Wash and dry fruit.
Combine ingredients in a large bowl.
Add enough water to cover.
Stir and refrigerate for 1-2 days, serve chilled.

Nutrition Facts : Calories 360.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 94.3, Fiber 7.4, Sugar 75.8, Protein 3.4

MIXED-GRAIN SALAD WITH DRIED FRUIT

Mixed-Grain Salad with Dried Fruit image

Categories Salad Rice Side Sauté High Fiber Cranberry Currant Apricot Pecan Bon Appétit Dairy Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
1/2 chopped shallots
1 cup brown rice
1 cup wild rice
1 cup wheat berries (also called hard wheat berries)
2 cups water
2 cups chicken stock or canned low-salt chicken broth
3/4 cups dried cranberries
1/2 cup chopped dried apricots
1/2 cup dried currants
1/2 cup Sherry wine vinegar
2 tablespoons walnut oil or olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 cup coarsely chopped pecans

Steps:

Heat oil in large saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add brown rice, wild rice and wheat berries; stir to coat. Add 2 cups water and 2 cups stock. Bring to boil. Reduce heat to low. Cover and cook until grains are tender and liquid is absorbed, about 40 minutes. Remove from heat. Stir cranberries, apricots, and currants into grains. Cool to room temperature.
Whisk vinegar, walnut oil, and sage in small bowl to blend. Pour over salad and toss to coat. Season generously with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Stir pecans into salad and serve.

RICE & DRIED FRUIT SALAD

Rice & Dried Fruit Salad image

A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 6

Ingredients

2 cups white and wild rice blend, uncooked
1 red pepper, chopped
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
4 green onions, sliced
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing

Steps:

Cook rice blend as directed on package; cool completely.
Stir in remaining ingredients.

Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g

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