Summer Fruit Salad With Crispy Cinnamon Sticks And Recipes

CINNAMON-BASIL FRUIT SALAD

Cinnamon-Basil Fruit Salad image

"It's easy to vary the flavors in this salad by using different fruits, but the herb syrup always makes it taste special," says field editor Sue Gronholz of Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

2 cups sugar
1 cup water
1 cup packed fresh basil leaves
3 sprigs fresh spearmint or mint
1 cinnamon stick (3 inches)
2 cups fresh raspberries or blackberries
1 cup cubed cantaloupe
1 cup cubed honeydew
1 cup fresh blueberries
1 medium apple, sliced

Steps:

In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts :

SUMMER FRUIT SALAD

Summer Fruit Salad image

In another era, this kind of chopped fruit salad was called a Macedonia. Use as many kinds of ripe fruits as you wish, including melon, stone fruit, grapes and berries. The simple combination of homemade jam dissolved with a splash of white wine or liqueur marries beautifully with the fruits' natural juices. Leave the compote to macerate a bit and serve chilled for a completely refreshing dessert.

Provided by David Tanis

Categories dessert

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups melon, such as cantaloupe or honeydew, peeled, seeded and cut into small cubes
3 large apricots, pitted and cut into small cubes (about 2 1/2 cups)
2 nectarines, pitted and cut into small cubes (about 3 1/2 cups)
2 red plums, pitted and cut into small cubes (about 1 cup)
2 tablespoons apricot jam
2 tablespoons white wine or 1 tablespoon brandy or other liqueur
1 tablespoon lemon juice
1 cup raspberries, blackberries or a mix
6 ripe figs, halved, for garnish (optional)

Steps:

In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.

PERFECT SUMMER FRUIT SALAD

Perfect Summer Fruit Salad image

The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

Provided by Nicole Graham Holley

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 3h30m

Yield 10

Number Of Ingredients 13

Ingredients

⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

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.

Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Fruit Salad with Lemon-Cinnamon Syrup image

This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.

Provided by ASHLEY_S

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
½ cup water
3 1-inch strips of lemon zest
1 cinnamon stick
2 tablespoons lemon juice
4 mango, pitted, peeled, and cut into chunks
4 white peaches, pitted and cut into bite-sized pieces
2 Granny Smith apples - peeled, cored, and sliced
4 (6 ounce) containers fresh raspberries
¼ cup finely chopped fresh mint
2 tablespoons lemon juice

Steps:

Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 5.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 31.9 g

SUMMER FRUIT SALAD WITH CRISPY CINNAMON STICKS AND

SUMMER FRUIT SALAD WITH CRISPY CINNAMON STICKS AND image

Categories Fruit Leafy Green No-Cook Low Carb

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 cup strawberries, halved
1 cup blueberries
1 cup nectarines or peaches, sliced
1 cup watercress leaves
1 cup frisee, shredded
9 wonton wrappers
2 tablespoons light oil (like canola)
2 tablespoons cinnamon sugar
1 cup plain yogurt
¼ cup honey
1 teaspoon chopped fresh rosemary
¼ teaspoon cinnamon

Steps:

Prepare cinnamon crisps by preheating oven to 375 deg. Place wonton wrappers on a cookie sheet and brush with oil, then sprinkle with cinnamon sugar. Cut each wrapper into ½ inch strips. Bake for 7-8 minutes, until light brown. In small bowl, mix together yogurt, honey, rosemary and cinnamon. Set aside. Toss together frisee and watercress and place in large salad bowl or on platter. Gently mix about half of yogurt dressing with greens. Spread fruit over greens. Drizzle with remaining dressing and top with cinnamon crispy sticks.

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