Fruit Salad Sunburst Recipes

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FRUIT SALAD SUNBURST



Fruit Salad Sunburst image

A plate of colorful fruits also took on a fresh look for my sunflower theme. This "floral" arrangement has a light pineapple dressing that I like a lot. Even my younger brother said it was "pretty good"! -Holly Joyce Jackson, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

1 tablespoon cornstarch
3/4 cup pineapple juice
2 to 3 kiwifruit
1 pint blueberries
3 medium firm bananas, halved widthwise and lengthwise
1 medium navel orange, sliced and quartered
3 large strawberries, quartered

Steps:

  • In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Cool., Cut the end off one kiwi; place cut side down in the center of a large round platter. Place blueberries evenly around kiwi. Cut remaining kiwi into 1/8-in. slices; place around edge of plate., Place bananas in a spoke pattern over blueberries. Arrange oranges over bananas and around center kiwi, overlapping slightly. Place strawberries between bananas. Drizzle with pineapple dressing.

Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 4g fiber), Protein 2g protein.

SUNBURST FRUIT SALAD



Sunburst Fruit Salad image

Number Of Ingredients 7

1 tablespoon cornstarch
1 cup pineapple chunks
1 (11-ounce) can mandarin orange segment
1 pint blueberries
3 bananas, sliced
3 kiwi fruits, , sliced
1 cup strawberries, sliced

Steps:

  • Drain pineapple and oranges, reserving juices. Measure 3/4 cup pineapple juice (add juice from oranges if there is not enough) into small saucepan. Stir in cornstarch and stir until smooth. Bring to a boil and cook for 1 minute or until thickened. Cool. Place fruit in large bowl. Drizzle with pineapple dressing and toss lightly.

Nutrition Facts : Nutritional Facts Serves

LOUISIANA SUNBURST SALAD (CREOLE)



Louisiana Sunburst Salad (Creole) image

This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.

Provided by Sydney Mike

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

2 ounces dried cranberries
2 ounces ruby port
1 ounce vegetable oil
2 ounces water
2 ounces raspberry vinegar
1/8 teaspoon Tabasco sauce (or less)
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 (24 ounce) package mesclun (baby lettuces)
1/4 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
2 ounces Stilton cheese, crumbled (or blue cheese)
2 ounces almonds, sliced & toasted

Steps:

  • Soak cranberries overnight in the port wine.
  • The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
  • Add the lettuces & toss, then season with salt & pepper.
  • Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.

Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3

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