Spirited Fruit Salad Recipes

SPARKLING FRUIT SALAD

Steps:

• In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

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

SUNDAY BEST FRUIT SALAD

Steps:

• In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
• In a large salad bowl, combine the peach pie filling and pineapple chunks.
• Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
• Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
• Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
• Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

SPIRITED FRUIT SALAD

Steps:

• In bowl, combine juices, liqueur, honey, and cardamon.
• In large bowl, combine cantaloupe and remaining ingredients.
• Add dressing and toss to coat well.
• Cover, chill 2-3 hours.
• Transport in insulated cooler.

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.