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

FRUIT SALAD

Fruit Salad image

I make this every year for Thanksgiving and everyone loves it! It is great either with dinner or after.

Provided by Tina O'Malley

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Yield 8

Number Of Ingredients 5

Ingredients

1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1 (10 ounce) jar maraschino cherries, halved
1 (16 ounce) package miniature marshmallows
1 (16 ounce) container sour cream

Steps:

In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 80.8 g, Cholesterol 25 mg, Fat 12.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 82.1 mg, Sugar 53.4 g

WINTER FRUIT SALAD

Winter fruit salad image

Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week

Provided by Merrilees Parker

Categories Breakfast

Time 30m

Number Of Ingredients 6

Ingredients

600g good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)
3 tbsp clear honey
1 vanilla pod , split lengthways
1 Earl Grey tea bag
1 tbsp fresh lemon juice
mascarpone or Greek yogurt, to serve

Steps:

Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

Nutrition Facts : Calories 192 calories, Fat 1 grams fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

FRESH FRUIT SALAD

Fresh Fruit Salad image

I was looking for a light meal for brunch and decided to toss every type of fruit I had in the house into a yogurt-based salad for lunch. It went over well with my lunch guest who is a fussy eater. My sister actually asked for seconds. The nice thing about this is you make what you need at the time and don't have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.

Provided by Patricia OHara

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

1 small orange, peeled and diced
½ mango, diced
½ cup fresh blueberries
½ cup fresh strawberries, sliced
½ cup fresh raspberries
½ small banana, sliced
2 tablespoons plain yogurt
1 tablespoon maple syrup
1 pinch white sugar

Steps:

Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 6.3 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 27.8 g

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