Salatat Fwaki Fresh Fruit Salad Recipes

BUKO SALAD

Buko Salad image

Filipino Fruit Salad is the perfect holiday treat! Colorful, creamy and delicious with canned fruit, young coconut, and sweetened cream, this buko salad is sure to a party favorite!

Provided by Lalaine Manalo

Categories Dessert

Time 10m

Number Of Ingredients 9

Ingredients

4 cups young coconut, shredded
1 can (30 ounces) fruit cocktail or tropical fruit mix, drained
1 can (8 ounces) pineapple tidbits, drained
1 can (15 ounces) sweet corn kernels, drained
1 bottle (12 ounces) kaong, drained
1 bottle (12 ounces) nata de coco, drained
1 cup Eden brand or Velveeta
1 can (14 ounces) sweetened condensed milk
1 can (14 ounces) all-purpose cream

Steps:

In a large bowl, combine young coconut, fruit cocktail, pineapple tidbits, corn kernels, kaong, nata de coco, cheese, condensed milk, and all-purpose cream. Stir gently to distribute.
Chill for a few hours or freeze until firm.

Nutrition Facts : Calories 287 kcal, Carbohydrate 35 g, Protein 8 g, Fat 14 g, SaturatedFat 11 g, Cholesterol 20 mg, Sodium 393 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving

TURKISH FRUIT SALAD ( MVYE SALATA)

Turkish Fruit Salad ( Mvye Salata) image

A refreshing salad.

Provided by Vicki Butts (lazyme)

Categories Fruit Salads

Time 15m

Number Of Ingredients 5

Ingredients

2 tsp powdered ginger
1/2 c brandy
2 oranges, peeled and sliced
1 c fresh pineapple, cubed
1 c strawberries, halved

Steps:

1. Dissolve the ginger in the brandy.
2. Combine orange, pineapple and strawberries in a bowl.
3. Pour brandy over the fruits, basting them for a few moments. Cover the bowl and chill 3 hours.
4. Arrange the salad on lettuce leaves and serve.

CARDAMOM-FLAVORED FRUIT SALAD (SALATAT AL-FAWAAKIH)

Cardamom-Flavored Fruit Salad (Salatat Al-Fawaakih) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.

Provided by Engrossed

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium cantaloupe, peeled and cut into 1/2-inch cubes (2 lbs)
2 medium seedless oranges or 2 medium tangerines, peeled sectioned and sections cut in half
2 medium apples, peeled cored and cut into 1/2-inch cubes (I use Fuji)
1/2 cup seedless raisin (I use golden)
1/2 cup honey
2 tablespoons water
1/2 teaspoon ground cardamom
1/4 cup fresh lemon juice or 1/4 cup orange juice

Steps:

Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
Make sure to include some of the sauce with each serving!

SALATAT FWAKI (FRESH FRUIT SALAD)

Salatat Fwaki (Fresh Fruit Salad) image

Make and share this Salatat Fwaki (Fresh Fruit Salad) recipe from Food.com.

Provided by William Uncle Bill

Categories Lemon

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 large oranges, peeled and segmented
3 large tangerines, peeled and segmented
3 large apples, of your choice cored and sliced
2 tablespoons lemon juice, to sprinkle on apples to prevent browning
1 cup green seedless grape
1 cup red seedless grapes
3 large peaches, skinned, pitted and sliced
fresh mint sprig (to garnish)
1/4 cup freshly squeezed orange juice
1 cup plain yogurt
1/2 teaspoon orange flower water (optional)
3 tablespoons chopped pistachio nuts

Steps:

Prepare fruit and arrange on a large platter, leaving the center open for the YOGURT SAUCE BOWL.
Garnish with fresh mint leaves.
YOGURT SAUCE.
In a mixing bowl, combine orange juice, yogurt and orange-flower water; whisk well until smooth.
Place in a small bowl and sprinkle with chopped pistachio nuts.
PLACE YOGURT SAUCE BOWL IN THE CENTER of fruit platter to be used for dipping.
NOTE: Orange-flower water is the essence of the orange tree blossom.
It can be purchased in most Middle Eastern grocery stores.

Nutrition Facts : Calories 182.7, Fat 2.8, SaturatedFat 0.9, Cholesterol 4, Sodium 16.6, Carbohydrate 40.2, Fiber 5.8, Sugar 32.1, Protein 3.7

SWEET AND SPICY FRUIT SALAD

Sweet and Spicy Fruit Salad image

Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs - tarragon and basil - are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

Ingredients

1/3 cup granulated sugar
1 serrano chile, halved
1 whole dried star anise
7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
2 teaspoons chopped tarragon
2 teaspoons chopped basil
Flaky sea salt, to taste
Black pepper, to taste
Mascarpone or crumbled ricotta salata, for garnish (optional)

Steps:

Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 24 grams

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