Marthas Fruit Salad Recipes

TROPICAL FRUIT SALAD

Steps:

• Preheat oven to 325°F. Place 1/4 cup unsweetened coconut flakes on a rimmed baking sheet and toast, stirring once, until golden and fragrant, 5 to 7 minutes; let cool.
• In a large bowl, toss pineapple and kiwifruits to combine, along with any accumulated juices. Add papaya to mixture and gently toss to combine. Sprinkle with toasted coconut flakes; serve.

DICED FRUIT SALAD

Steps:

• Combine pineapple, grapes, raspberries, and mango in a large bowl. Squeeze lime juice over the fruit. Sprinkle chopped mint over the top, and drizzle with honey, if desired. Gently toss to combine, and transfer to individual dessert bowls or plates.

THANKSGIVING FRUIT SALAD

Steps:

• Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
• Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
• Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
• Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.

MARTHA'S TASTY FRUIT SALAD

Steps:

• 1. Gently toss together all fruits and the marshmallows. I usually cut the grapes and mandarin orange slices in half.
• 2. Pour the sour cream over the fruits, and stir gently until well mixed. Let set for several hours so flavors can blend.
• 3. *Add more or less of any ingredient you choose, but it is important you let it set for a few hours so the marshmallows can release their sweetness.

RUBY FRUIT SALAD

Steps:

• In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
• Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.

SUMMER FRUIT SALAD

Steps:

• Toss ingredients together in a large bowl. Let sit at least 15 minutes before serving.

FRUIT SALAD ICE POPS

Steps:

• Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

MODERN AMBROSIA SALAD

Steps:

• Place orange sections, pineapple, kiwi, and coconut in a bowl. Toss to combine.
• Whisk together the yogurt, honey, and vanilla. Fold into the fruit. Garnish with coconut and serve.