Italian Fruit Salad Recipe 435 Recipes

ITALIAN FRUIT SALAD ALL YEAR ROUND

Steps:

• Wash and pat-dry all the fruit except for the bananas.
• Peel and cut apple into bite-size cubes.
• Do the same with peaches. There is no need to peel them, just remove the pit. Add them to a salad bowl.
• As soon as possible cover everything with 1/2 freshly squeezed lemon juice. This way they don't get brown.
• Peel and cut the bananas. Add to the salad bowl. Squeeze the remaining ½ of the lemon. Again, to keep the fruit from
• Peel and slice the orange. The best way is to cut off the top and cut off the bottom. Stand up the orange on either one of the flat sides. Start running the knife underneath the white skin of the orange all the way around until the orange is peeled. Now you can easily cut it in cubes.
• Add orange cubes to the salad bowl together with a few table spoons of brown sugar and a couple of fresh mint leaves if you have them.
• Taste and add more sugar or lemon juice to get the perfect balance of sweet& sour.
• Mix everything gently. Place in the fridge before serving.

MACEDONIA DI FRUTTA (FRUIT SALAD)

Steps:

• Toss the cut up fruit together with sugar and freshly squeezed lemon juice. Taste the combination: if too sweet, add a bit more lemon juice, if too tart, add a bit more sugar, bearing in mind that both tend to mellow after maceration.
• Let the fruit macerate for about 30 minutes in the fridge and there you have it!

ITALIAN FRUIT SALAD

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
• Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
• Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

ITALIAN FRESH SUMMER FRUIT SALAD

Steps:

• Chop the kiwi, strawberries, and bananas (not too finely, the pieces should be medium)
• The secret of this fruit salad is that fresh orange juice is used as its dressing. Just squeeze it out of the orange and pour it over the chopped fruit, stir and add sugar or honey if needed (usually the salad is sweet enough without sugar), leave it for 5 minutes to let the fruit "make friends" with the juice.

SIMPLE ITALIAN SALAD

Steps:

• Preheat oven to 450°. For croutons, spritz bread cubes with butter-flavored spray; place in a bowl. Sprinkle with Italian seasoning and garlic powder; toss to coat evenly. , Transfer to a greased 15x10x1-in. baking pan. Bake until golden brown, 8-10 minutes, stirring once or twice. Cool. , Meanwhile, in a large bowl, combine romaine, tomatoes, olives, Parmesan cheese, onion and pepperoncini. Drizzle with salad dressing; toss to coat. Top with croutons.

ITALIAN FRUIT SALAD

Steps:

• Cook Acine de Pepe according to box directions; drain and set aside to cool.
• Drain juice from canned fruit into a saucepan.
• Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
• Mix with the cooled pasta and refrigerate for a couple of hours.
• Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.