Fresh Fruit Topping Recipes

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

FRUIT CRISP TOPPING

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

FRESH FRUIT TOPPING

Steps:

• In large mixing bowl, mix pudding, milk, and triple sec until thickened.
• Fold in whipped cream.
• Spoon over fresh fruit.

FRESH FRUIT SAUCE

Steps:

• In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,

FRUIT SALAD DRESSING

Steps:

• Place all the ingredients together in a medium sized bowl
• Stir until all the ingredients are mixed together
• Pour your dressing over your fruit salad
• Gently mix your fruit and dressing together until well coated
• Place in the refrigerator until ready to serve

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.