Summer Fresh Fruit Salad Recipes

FRESH SUMMER FRUIT SALAD

Steps:

• Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
• To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

SUMMER FRESH FRUIT SALAD

Steps:

• In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
• Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

SUMMER FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight., In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.

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.

MAGICAL SUMMER FRESH FRUIT SALAD

Steps:

• 1. Juice Lemon and set juice aside. In seprate small bowls: Set toasted almonds aside Set drained oranges aside Set chopped Mint aside
• 2. Open package of thawed, sweetened, strawbewrries, pour into a medium bowl and set aside.
• 3. Wash berries and grapes, drain well, dry on paper towel, Slice strawberries. Put all these together in a medium bowl, set aside. Peel, seed, and cut melons, and peaches as directed. Add to the berry mixture.
• 4. In a large bowl, combine melon pieces, peaches, grapes, strawberries you sliced, (not the former frozen ones !!, blueberries,and oranges in a large bowl. Pour lemon juice over fruit and gently flip fruit to cover with juice.
• 5. Pour the 10 oz thawed strawberries over fruit in bowl, toss to coat. This will give the fruit just enough of added sweetness. Gently empty fruit mixture into a large pedestal glass serving bowl.
• 6. Sprinkle top of fruit with toasted almonds. Scatter chopped mint leaves over almonds. Gently drizzle a small stream of good quality honey back and forth across top criss crossing, leaving about a 3 inch space between drizzles. COVER WITH PLASTIC WRAP AND CHILL 2 HOURS BEFORE SERVING, giving fruit flavors time to mix.
• 7. May serve with a spoonfull of CoolWhip if desired. *** This is a very attractive dish in large bowl and when served. You can add other fresh fruit to suit your taste. These are my favorites.

SUMMER FRESH FRUIT SALAD

Steps:

• Wash and rinse salad greens and shake dry. Rinse, cap and slice strawberries. Set aside. Peel and slice fresh pineapple. Cut into bite sized chunks. Set aside. Rinse and wash blueberries and blackberries. Set aside. Peel and slice a banana into bite sized slices. Set aside.
• For Dressing:.
• Mix water and cream of coconut. Add honey, ginger and lemon juice. Mix well.
• Assemble salad greens on plate. Top with fruit. Drizzle dressing over top.

FRESH FRUIT SUMMER SALAD

Steps:

• In a small bowl whisk together nonfat yogurt, splenda, cardamom and salt, set aside.
• Combine the rest of the ingredients in a large bowl, carefully mix. (fresh basil leaves, roughly chopped, may be added if using).
• Pour nonfat yogurt mix over the fruit and carefully stir to coat.
• Alternately, the nonfat yogurt mix can be served on the side, or as a topping on each serving.
• Ganish with fresh basil leaves.