Easy Winter Fruit Salad Low Sugar Recipes

WINTER FRUIT SALAD

Steps:

• Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
• Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
• Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
• To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

WINTER FRUIT SALAD

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.

EASY WINTER FRUIT SALAD - LOW SUGAR

Steps:

• Peel and dice 2-3 apples and place in a large mixing bowl. Slice 2 bananas and add to the bowl. Add the juice of 1/2 lemon (or 1 lime) and stir to blend.
• Drain the can of mandarin oranges (packed in light syrup) and add to the mixing bowl.
• Drain the can of crushed pineapple (packed in light syrup) and add to the mixing bowl.
• Add the chopped walnuts to the mixing bowl.
• Mince the maraschino cherries and add to the fruit (optional).
• Drain the can of sliced peaches (packed in light syrup). Place the peach syrup into a cereal bowl and set aside.
• Dice the peaches and add to the mixing bowl along with the other fruit.
• Add 2-3 Table. sugar-free instant (must be instant) vanilla dry pudding mix to the peach syrup and stir to blend. If the fruit that you used is somewhat tart, or if you like your fruits to be extra sweet, add 2-4 Tablespoons stevia or other zero calorie sugar.
• Stir until well mixed. Pour over the fruit and carefully combine.
• Place in the fridge until serving time.
• Variations with full sugar: 1. Make the salad using heavy syrup in your canned fruits, regular (not sugar-free) instant vanilla dry pudding mix, and regular (not zero calorie) sugar. 2. To make an old-fashioned sauce that was often used on fruit salads, take 1/2 cup mayonnaise and place in a cereal bowl. Add 2-4 Table. sugar to the mayonnaise, then slowly add the peach syrup (or you can use milk) to thin the mayonnaise mixture. Pour over the fruit and blend. 3. Take 3/4 cup heavy cream. Add sugar to taste and mix well. Pour over the fruit and blend.