MARY'S FROSTED FRUIT SALAD
Make and share this Mary's Frosted Fruit Salad recipe from Food.com.
Provided by Hill Family
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve jello in boiling water, stir in 7up.
- When jello partially sets, stir in pineapple, banana and marshmallows.
- Frosting: Combine sugar, juice, beaten egg and flour in a sauce pan over medium heat until thickened. Mix in butter and chill slightly. Fold into cool whip and spread on top of jello. Sprinkle with chopped nuts.
Nutrition Facts : Calories 635.3, Fat 19.3, SaturatedFat 15.1, Cholesterol 45.4, Sodium 202.8, Carbohydrate 115.8, Fiber 1.9, Sugar 103.6, Protein 5.3
SUMMER FRUIT SALAD IN A MARINADE (SOUPE DE FRUITS D'ETE)
Provided by Craig Claiborne And Pierre Franey
Categories brunch, salads and dressings
Time 25m
Yield Four or more servings
Number Of Ingredients 17
Steps:
- Put the water in a kettle and start heating. Split the vanilla bean, if it is to be used, in half lengthwise. Add this to the kettle. Add the lemon and orange peels, mint sprigs and sugar. Bring to the boil and remove from the heat. Cover closely and let the syrup stand until cool. If vanilla bean is not used, add vanilla extract.Chill thoroughly.
- Peel the mango and cut the flesh from the pit. Cut the flesh into thin strips. Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds. Keep the fruit in separate piles. Peel the pineapple and cut away any eyes that may remain. Cut the flesh into small pieces. Cut the strawberries into thin slices. Cut the plum in half and cut away and discard the pit. Cut the flesh into thin slices. Cut the peach in half and discard the pit. Cut the peach flesh into half-inch cubes. Peel the kiwi fruit and cut it lengthwise in half. Cut each half into thin slices. Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all. Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles. Sprinkle minced mint over all. As a final garnish, place one raspberry in dead center.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 1 gram, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 66 grams
MARY'S BAKED FRUIT
Steps:
- In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein.
FROSTED ORANGE SALAD
Pineapple, bananas and marshmallows are folded into orange Jell-O in this refreshing salad. Frosted with a creamy topping, pecans and coconut, this yummy dish is a real crowd-pleaser. I have been making it for years. -Anna Jean Key, Muskogee, Oklahoma
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. , Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm., Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool., In a large bowl, beat cream cheese until smooth. Beat in, cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.
Nutrition Facts : Calories 369 calories, Fat 21g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 101mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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