Six Cup Fruit Salad Recipes

SIX-CUP SALAD

Steps:

• In a mixing bowl, combine cottage cheese and sour cream. Stir in fruit cocktail, pineapple, marshmallows and coconut. Mix well.
• Transfer to one large or six individual serving bowls. garnish with strawberries or cherries and mint leaves, if desired.

PERFECT SUMMER FRUIT SALAD

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.

SIX CUP FRUIT SALAD

Steps:

• Mix all ingredients together in a medium size bowl.
• You can cover with whipped cream or cool whip if desired.
• Cover and place in refrigerator 4 hours or overnight.

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
• Stir until completely mixed together.
• You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
• Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.

SIX CUP FRUIT SALAD

Steps:

• Combine all ingredients for salad in a 2- quart bowl, stir gently, cover with plastic wrap.
• Refrigerate for 24 hours.
• To serve: spoon portions in clear glass serving dishes.
• Garnish with topping: a dollop of Cool Whip Lite, maraschino cherries and a sprinkling of chopped pecans.

SIX CUP MARSHMALLOW FRUIT SALAD

Steps:

• Be sure to VERY thoroughly drain the canned fruits and dry the washed grapes (you certainly do not want a watery fruit salad!).
• Combine all ingredients into a large bowl, gently mix.
• Enjoy!