HONEY LIME RAINBOW FRUIT SALAD
My favorite fruit salad! Perfectly right and refreshing with a beautiful combination of colors. This is the perfect summer side dish for cookouts or holiday parties. You can switch of the fruits listed here for others you may have on hand.
Provided by Jaclyn
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Add all fruit to a large mixing bowl.
- In a small mixing bowl, whisk together they honey, lime zest and lime juice.
- Pour over fruit and toss to evenly coat, serve immediately**.
Nutrition Facts : Calories 163 kcal, Carbohydrate 41 g, Protein 1 g, Sodium 4 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
COWBOY FRUIT SALAD
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For the spicy syrup: Put the sugar, jalapeno and 1/2 cup water in a pan and bring to a boil, stirring until the sugar has dissolved. Reduce the heat and simmer until the liquid has reduced to a thin syrup, about 10 minutes. Remove the jalapeno. Let the syrup cool, then add the lime zest and juice.
- For the cowboy fruit salad: Add the strawberries, melon and green and red grapes to a bowl, pour over all of the syrup and toss. Sprinkle over the mint leaves.
SOBA NOODLE SALAD WITH GRILLED PLUMS
Steps:
- For the honey-sesame vinaigrette: In a medium mixing bowl, combine the soy sauce, olive oil, honey, sesame oil, rice vinegar, scallions, ginger and black pepper. Mix well to combine. Cover and set aside for 30 minutes.
- For the grilled red plums: Preheat a grill or grill pan to medium-high heat. Place the quartered plums in a small mixing bowl and toss with the canola oil. Sprinkle the plums with the sugar. Scrape and oil the grill grates. Place the plums on the grill, flesh side down, and grill until caramelized and slightly charred on both sides, about 10 minutes total. Remove the plums to a plate and set aside.
- For the soba noodle salad: Bring one gallon of water to a boil in a stockpot. Add the soba and stir to submerge. Bring the water back to a boil and cook the noodles for 5 to 8 minutes. Drain in a colander and rinse the soba well under cold running water to remove all of the starch. Drain well and refrigerate.
- In a large bowl, combine the chilled soba noodles, Napa cabbage, shiitakes, carrots, cucumbers and red peppers. Toss with the honey-sesame vinaigrette. Plate the salad on a large serving platter and garnish with the toasted sesame seeds and grilled plums.
FRUIT SALAD
Look for ripe, sweet-smelling fruit for this simple fruit salad with kiwi, mango, pineapple, grapes, orange and berries. It's a lovely, light summer dessert
Provided by Cassie Best
Categories Dessert
Time 15m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
- Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
- Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
- Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.
Nutrition Facts : Calories 72 calories, Fat 0.5 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
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