Spiced Dried Fruit Salad Recipes

SPICED FRUIT SALAD

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

SPICED HONEY FRUIT SALAD WITH PECANS

Steps:

• For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
• Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
• For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
• To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

SPICED FRUIT SALAD

Steps:

• In a small bowl, combine the yogurt, brown sugar, cinnamon and nutmeg. Gently toss bananas and apples with lemon juice; add grapes. Divide among individual bowls. Drizzle with the yogurt mixture. Serve immediately.

SPICED DRIED FRUIT SALAD

Steps:

• Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
• Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
• Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
• Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.

WINTER FRUIT SALAD

Steps:

• Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
• Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
• Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

ORANGE, SPICED WALNUT AND DRIED CRANBERRY SALAD

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts; toss to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 minutes. Cool completely.
• Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.)
• Arrange orange slices on platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.

SPICED FRUIT SALAD

Steps:

• Clean, drain, chop fruits; combine in a bowl.
• Combine juices, honey and cinnamon and pour over fruit.
• Cover and chill for overnight or 8 hours.
• *Iuse canned apricots and omit the prunes.