Hold The Mayo Summer Fruit Salad Recipes
SUMMER FRUIT SALAD
In another era, this kind of chopped fruit salad was called a Macedonia. Use as many kinds of ripe fruits as you wish, including melon, stone fruit, grapes and berries. The simple combination of homemade jam dissolved with a splash of white wine or liqueur marries beautifully with the fruits' natural juices. Leave the compote to macerate a bit and serve chilled for a completely refreshing dessert.
Provided by David Tanis
Categories dessert
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
- To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.
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
HOLD THE MAYO SUMMER FRUIT SALAD
A refreshing and colorful summer fruit salad with no mayonnaise-imagine that! I clipped this recipe out of our local grocery store's weekly advertisement flyer. This recipe will only work with the freshest, juiciest fruit you can find.
Provided by COOKGIRl
Categories Melons
Time 1h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cube the cantaloupe, honeydew and watermelon into bite size pieces or use a melon baller to shape.
- Peel and remove stone from peaches or nectarines. Cut into cubes.
- In small bowl, whisk all liquid ingredients together. (Soften the honey if necessasry by quickly warming the honey either on the stove top or zap a few seconds in the nuker.).
- Combine the dressing with the fruit. Transfer to serving bowl and garnish with edible flowers.
- Chill at least an hour. Prior to serving, add more lime juice, etc .if necessary. **Yield is estimated.**.
Nutrition Facts : Calories 316, Fat 1.5, SaturatedFat 0.2, Sodium 38.5, Carbohydrate 79.7, Fiber 5.2, Sugar 67.5, Protein 6
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