FRUIT SALAD SUNBURST
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
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.
FRUIT SUNBURST
I got this idea from a cooking show and made it for a 10 year old birthday party. The kids LOVED it and I even had to cut up the base of it so they could eat that too!
Provided by Aimchick
Categories Melons
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut both cantaloupes in half and remove the seed.
- Take one cantaloupe half and place flat side down on a cutting board and remove skin with a sharp knife. This will become the base.
- Using a melon baller or mini ice cream scoop, make melon balls out of the watermelon and remaining 3 cantaloupe halves.
- Cut stems from tops of strawberries.
- Leaving 2 inches at the bottom, skewer 6 or 7 melon balls on each with alternating colors.
- Cap the end of each skewer with a strawberry.
- Stick the skewer into the peeled cantaloupe base.
- Repeat until fruit is gone.
Nutrition Facts : Calories 185.1, Fat 1, SaturatedFat 0.2, Sodium 33.5, Carbohydrate 45.7, Fiber 3.8, Sugar 39.2, Protein 4
SUNBURST PIE
Orange gelatin blended with sour cream is spooned into a vanilla wafer crust and topped with fresh fruit for an easy, no-bake pie.
Provided by My Food and Family
Categories Home
Time 3h55m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Stir boiling water into gelatin in medium bowl until completely dissolved. Add sour cream; mix well. Refrigerate 40 min. or until mixture is thick enough to mound; spoon into crust.
- Refrigerate several hours or until firm.
- Top with fruit and wafers just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5411 g, Sugar 0 g, Protein 3 g
APRICOT SUNBURST
Provided by Roland Messier
Categories Berry Fruit Nut Dessert Bake Apricot Summer Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- 1. Place the apricots in a medium saucepan, cover with cold water, and bring just to a boil. Lower the heat, cover, and cook at a bare simmer until tender, 30 to 40 minutes. Drain the apricots, reserving the cooking liquid, and puree them in a food processor fitted with the metal blade. You should have about 1 cup of puree.
- 2. Preheat the oven to 375°F. Butter a 10-inch savarin mold and sprinkle it generously with sugar. Combine the pureed apricots, 1/4 cup of the sugar, and the lime juice, lime zest, salt, pistachios, pecans, and cherries in a large bowl.
- 3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on high speed until they form soft peaks. With the mixer on, add the remaining 1/4 cup sugar in a slow stream. Continue to beat until the egg whites hold very stiff peaks. Carefully fold the whites into the apricot mixture. Scrape the mixture into the prepared savarin mold, and place it in the oven. Bake until firm, 10 to 15 minutes. Remove the dish from the oven and let it cool completely on a wire rack.
- 4. While the soufflé is cooling, make the sauce: Combine the cornstarch and water in a small bowl and whisk until smooth. Place 3/4 cup of the reserved apricot cooking liquid in a small saucepan and bring to a boil. Whisk the cornstarch mixture into the liquid, lower the heat, and simmer, whisking constantly, until thickened, 2 to 3 minutes. Remove from the heat and stir in the mint.
- 5. Place a serving dish upside down on top of the mold, invert the two together, and gently shake to release the soufflé. Fill the center with fresh fruit, and spoon the sauce around the base.
SUNBURST FRUIT SALAD
Number Of Ingredients 7
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
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