Fruit Salad With Limoncello Recipes

FRUIT SALAD WITH LIMONCELLO

Fruit Salad with Limoncello image

Provided by Ina Garten

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
1 banana, sliced
Fresh mint springs

Steps:

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

SUMMER FRUIT SALAD WITH MINT & LIMONCELLO

Summer Fruit Salad with Mint & Limoncello image

Fresh! Light! Satisfying! The addition of Limoncello gives this salad a slight lemon flavor that, when paired with the refreshing mint, is absolutely divine.

Provided by nadine mesch

Categories Fruit Salads

Time 15m

Number Of Ingredients 9

Ingredients

3 c watermelon, diced
2 c strawberries, halved
1 c blueberries
2 c cantaloupe
1/4 c sugar
1 Tbsp grated lemon zest
2 Tbsp fresh lemon juice
3 Tbsp limoncello (Italian lemon liquor)
1/2 c fresh mint, finely chopped

Steps:

1. In a large glass bowl combine all the fruit.
2. In a small bowl combine sugar, zest, lemon juice and limoncello. Stir till sugar is well combined.
3. Pour over fruit. Gently stir in mint. Allow flavors to meld at least an hour. Serve and enjoy!

BAREFOOT FRUIT SALAD WITH LIMONCELLO

Barefoot Fruit Salad With Limoncello image

A great summery dessert that is perfectly good on it's own or over angel food or pound cake, with a dollop of whipped cream, or over a couple scoops of vanilla ice cream. Adapted from Ina Garten's "Barefoot Contessa Back to Basics".

Provided by BecR2400

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces Greek yogurt (recommended -- Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello
1 banana, sliced
fresh mint sprig, for garnish

Steps:

For the Lemon Yogurt Topping:
Whisk together the yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
For the Fruit Salad:
Carefully toss together the strawberries, raspberries, blueberries, sugar and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Nutrition Facts : Calories 85, Fat 0.4, Sodium 1.3, Carbohydrate 21.3, Fiber 3.4, Sugar 15.2, Protein 1

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