HONEY FRUIT SALAD
Provided by Patricia Heaton
Categories dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the blueberries, raspberries, mangos, pineapples and watermelon to a large bowl. In a separate small bowl, whisk together the honey, lime juice and orange juice. Drizzle the honey mixture over the fruit salad and top with the pistachios. Right before serving, top with freshly torn mint leaves to garnish.
HONEY FRUIT SALAD
A light honey and lime dressing brings out the flavor of canned and fresh fruits. This is a colorful addition to any early-morning meal.
Provided by Taste of Home
Categories Brunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine fruit. In a small bowl, combine the honey, lime juice, zest and vanilla. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds. Garnish with mint if desired.
Nutrition Facts : Calories 185 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 48g carbohydrate (44g sugars, Fiber 3g fiber), Protein 1g protein.
MALIBU® RUM FRUIT SALAD
This is fruit marinated in Malibu® rum and cream.
Provided by Marie Malley
Categories Salad Fruit Salad Recipes
Time 8h20m
Yield 20
Number Of Ingredients 14
Steps:
- Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl.
- Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight.
- Spoon fruit salad into serving bowls and sprinkle with coconut.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 30.4 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 3.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 33.1 mg, Sugar 23.3 g
SPIKED SUMMER FRUIT SALAD
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
- Copyright 2016 Television Food Network, G.P. All rights reserved
RUM AND HONEY FRUIT SALAD
Make and share this Rum and Honey Fruit Salad recipe from Food.com.
Provided by Ariella
Categories Fruit
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk honey and rum in large bowl to blend. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours.
Nutrition Facts : Calories 151.1, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 35, Fiber 5, Sugar 26.4, Protein 1.3
FRUIT SALAD WITH HONEY AND RUM
Provided by Bettina Ciacci
Categories Salad Rum Fruit Dessert No-Cook Mother's Day Spirit Spring Honey Potluck Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk honey and rum in large bowl to blend. Add bitters, if desired. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours.
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RUM SPIKED TROPICAL FRUIT SALAD - GARLIC & ZEST
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Ratings 16Calories 163 per servingCategory Dessert
- Supreme the oranges by cutting away the skin and pith and segmenting the oranges using a very sharp paring knife. Transfer to a bowl and squeeze the discarded membranes over the bowl to release any remaining juices.
- Add the pineapple, kiwis and mangoes to the orange segments and toss. Add the rum and taste the fruit. If it's needs a little more sweetness add honey or sugar one tablespoon at a time (tasting as you go to make sure you don't add too much). Toss to coat the fruit. Cover and refrigerate for an hour to macerate.
- Spoon fruit into a bowl and serve for a light dessert on its own or with wafer cookies or spooned over sponge cake.
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