Easter Fruit Salad Recipes

EASTER FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.

PINEAPPLE GLAZED EASTER FRUIT SALAD

Steps:

• Combine the egg, sugar, flour and pineapple juice in a small saucepan; bring to a boil, stirring constantly until thick. Cool completely. Mix together the pineapple chunks, oranges, sliced banana and marshmallows in a medium bowl.
• Pour cooled dressing over fruit mixture and stir to coat evenly. Chill for at least 1 hour before serving.

EASTER FRUIT SALAD

Steps:

• In a large bowl combine Grand Marnier, marmalade, apricots, orange zest and sectioned oranges and pinepapple. ***Can be made up to 1 day ahead and refrigerated.***.
• Wash berries, hull strawberies and half. Half anyother large berries otherwise leave whole.
• Toss berries with marinated fruit. ***Can be prepared up to 1 hour before serving and refrigerated.***.

FRUIT SALAD FOR EASTER SUNDAY

Steps:

• In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.

EASTER FRUIT SALAD

Steps:

• Drain pineapple chunks and mandarin oranges.
• Mix all ingredients together and chill.