Vanilla Fruit Salad Recipes

VANILLA PUDDING FRUIT SALAD

Steps:

• Zest the lime.
• Drain one of the cans of peaches into a large bowl. Stir 2 tablespoons pudding mix into the juice.
• Drain remaining can of peaches, mandarin oranges and pineapple chunks. (Juice is not needed for this recipe).
• Add all fruit and lime zest to the pudding mixture. Gently stir to combine.
• Chill at least 30 minutes before serving.

VANILLA FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough cold water to juice to make 6 cups. , In a very large bowl, whisk juice mixture and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the oranges, apples and reserved pineapple. Refrigerate until chilled.

FRUIT SALAD WITH ORANGE-VANILLA SYRUP

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

FRUIT SALAD WITH VANILLA YOGURT

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

FRUIT SALAD WITH VANILLA

Steps:

• In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.

HONEY-VANILLA FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons (remove any seeds). Transfer to a large bowl and add the strawberries and grapes.
• Combine the honey and vanilla bean in a small saucepan and warm, stirring, over low heat until the honey is warm and pourable and speckled with vanilla beans, about 3 minutes. Remove the vanilla bean and scrape out any remaining seeds and stir them back into the honey; discard the bean pod. Pour over the fruit and toss well. Set aside to cool. Serve at room temperature or refrigerate until cold.

CITRUS-VANILLA SALAD

Steps:

• Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
• Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
• Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.

FRUIT SALAD WITH VANILLA DRESSING

Steps:

• In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
• Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.