Honey Vanilla Fruit Medley Recipes

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

FRUIT MEDLEY SALAD

Steps:

• In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

FRUIT MEDLEY WITH CINNAMON DRESSING

Steps:

• In blender or food processor, place tofu, soymilk, honey, cinnamon, lemon juice, vanilla and salt. Cover; blend on medium-high speed until smooth and creamy.
• In large salad bowl, mix all remaining ingredients; toss with dressing. Store covered in refrigerator.

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

HONEY-VANILLA FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons (remove any seeds). Transfer to a large bowl and add the strawberries and grapes.
• Combine the honey and vanilla bean in a small saucepan and warm, stirring, over low heat until the honey is warm and pourable and speckled with vanilla beans, about 3 minutes. Remove the vanilla bean and scrape out any remaining seeds and stir them back into the honey; discard the bean pod. Pour over the fruit and toss well. Set aside to cool. Serve at room temperature or refrigerate until cold.

HONEY VANILLA FROMAGE BLANC

Steps:

• Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
• To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

FRESH FRUIT WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.

MEDLEY OF SUMMER FRUITS

Steps:

• In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
• Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
• About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

MIXED SUMMER FRUIT WITH HONEY CREAM

Steps:

• Whisk sour cream and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.)
• Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired.

SPECIAL SUMMER BERRY MEDLEY

Steps:

• In a small heavy saucepan, bring wine and sugar to a boil. Cook, uncovered, for about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Cool slightly. Stir in the lemon juice and zest, vanilla and salt. , In a large bowl, combine berries and mint. Add syrup and toss gently to coat. Cover and refrigerate until serving.

FRUIT MEDLEY

Steps:

• In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
• Just before serving, fold in the blueberries, cherries and bananas; gently toss.