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
ORANGE SALAD
This nostalgic orange salad is creamy, tangy, sweet and refreshing--the perfect, eye-catching complement to a big holiday feast.
Provided by Food Network Kitchen
Categories side-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
- Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
- Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
- Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.
PERFECT TO BEAT THE SUMMER HEAT - COLOURFUL ORANGE SALAD
This is G.V.K. Durga Ravi's recipe from the Thursday magazine. She's an avid reader of the magazine just like me and I'm so pleased to share her recipe here. Enjoy! Note: Cook time is refrigerating time.
Provided by Charishma_Ramchanda
Categories Oranges
Time 2h22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put the olive oil, sugar, honey, sesame seeds and ginger in a bowl.
- Mix well.
- This is the dressing for the salad.
- Put the oranges, grated carrots and chopped spinach leaves in another bowl.
- Mix well.
- This is the salad.
- Add the dressing to the salad.
- Mix well.
- Refrigerate for atleast 2 hours.
- Serve chilled.
- Enjoy!
Nutrition Facts : Calories 295.4, Fat 8.2, SaturatedFat 1.1, Sodium 82.6, Carbohydrate 57.1, Fiber 9.5, Sugar 45.2, Protein 4.6
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