Spiked Fruit Recipes

SPICED FRUIT SALAD

Spiced Fruit Salad image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Ingredients

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

Nutrition Facts : Calories 181 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 2 grams, Sugar 35 grams

SPIKED SUMMER FRUIT SALAD

Spiked Summer Fruit Salad image

Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 navel oranges
3 cups mixed blueberries and blackberries
3 ripe peaches or nectarines, pitted and chopped
1/4 cup honey
One 1-inch piece ginger, thinly sliced
2 tablespoons coconut-flavored rum

Steps:

Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
Copyright 2016 Television Food Network, G.P. All rights reserved

SPICED HOT FRUIT

Spiced Hot Fruit image

Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 10 cups.

Number Of Ingredients 8

Ingredients

2 cans (one 20 ounces, one 8 ounces) pineapple chunks
2 cans (15-1/4 ounces each) apricots, drained and quartered
1 can (29 ounces) sliced peaches, drained
1 can (29 ounces) pear halves, drained and quartered
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 cinnamon sticks (3 inches)
1/2 teaspoon ground ginger

Steps:

Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SPIKED FRUIT CUP

Spiked Fruit Cup image

This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Number Of Ingredients 5

Ingredients

4 cups fruit, sliced or pitted if necessary
1/2 cup sugar
3 sprigs basil, plus leaves for garnish
1 1/2 cup white rum, gin, or cachaca
Juice of 1 lime

Steps:

Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

SPIKED FRUIT SALAD RECIPE - (4/5)

Spiked Fruit Salad Recipe - (4/5) image

Provided by jdelrio

Number Of Ingredients 11

Ingredients

2 pineapples, peeled, cored and cut into bite-size pieces
2 ripe mangos, peeled and cut into bite-size pieces
4 kiwis, peeled and cut into slices
2 large oranges, peeled and separated into sections
1 ripe cantaloupe, peeled, seeded and cut into bite-size pieces
1 package of strawberries cut into slices
1 ounce grapes, cut in halfs
2 apples, cored and cut into bite-size pieces
1/3 cup sugar
2 cups vodka
Juice of 3 limes

Steps:

Place all the ingredients in a large bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

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