Five Cup Fruit Salad Dixie Crystals Recipes

DIXIE SALAD (FRUIT)

Steps:

• 1. Historically, all the Dixie Salad consisted of, was apples, grapes and pomegranite seeds, and the dressing. Some added pecans or walnuts as well. My own immediate family likes to add the bananas and marachino cherries and juice. This is a great fruit salad. Will store in an airtight container in the refrigerator for 3-4 days.
• 2. Stir the sugar and cornstarch together well. Add cold water and stir again until all is dissolved. Over medium heat (stirring constantly) bring to a rolling boil. Boil for 1 minute.
• 3. Add the pineapple, lemon and cherry juices (lemon juice is vital to keep the fruit from turning brown but the flavor is so good too!) and bring to a boil again, stirring constantly. Boil for 1 minute, and remove from heat. Stir in 2 Tbs butter.
• 4. Put a metal eating utinsel in a glass jar to absorb some of the heat and prevent the jar from breaking. Pour mixture into the jar and allow to cool until cool enough to hold the glass with your hand. Cover with saran or plastic wrap and refrigerate until cold. Can be stored in the refrigerator for 1 to 2 days.
• 5. While all of this is going on, get helpers to prepare the fruit. Kids love to help, the older ones can do the preparation with knives and the younger ones can peel bananas, take grapes off of stems and take the seeds from the pomegranite.
• 6. Open the pomegranite, remove the seeds and clean out any membrane,so that you have just seeds in the bowl. This is a somewhat tedious job; but it's a great one to let the children help with-as they enjoy it and they can sneak a few seeds without it hurting them or the salad! Remind them to wash thier hands first though (and know this ahead of time "pomegranites DO stain")!
• 7. Wash and cut apples in half and then half again. Scoop out the cores, and slice. Cut slices in horizontal pieces so you have little bite sized pieces of apple. Put in a very large salad bowl, suitable for a wet fruit salad.
• 8. Peel and slice up bananas and put them into the bowl with the apples. Then, separate the grapes from thier stems, wash, rinse and drain them and add to the fruit bowl. Dry the marachino cherries somewhat with a paper towel so that they are not completely full of juice and add them to the fruit bowl. Add the pomegranite seeds and the pineapple chunks.
• 9. About a half an hour before serving, whip the heavy cream until stiff peaks form. Add the vanilla, then add the dressing (it will look like gelatin). Beat only until combined, do not over-beat!
• 10. Fold the dressing (whipped cream combination)into the fruit and refrigerate until ready to serve.

GRANDMA'S FIVE CUP SALAD

Steps:

• Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

5 CUP FRUIT SALAD

Steps:

• Place all ingredients in a bowl and mix thoroughly.
• Place in refrigerator at least 12 hours prior to serving to allow setup.

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
• Stir until completely mixed together.
• You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
• Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.

5 CUP SALAD

Steps:

• Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.

FIVE CUP SALAD

Steps:

• Combine the fruit cocktail, mandarin oranges and pineapple chunks in a large bowl. Fold in the sour cream and coconut. Chill. Just before serving, stir in the marshmallows and serve.