Creamy Fruit Medley Food

FRUIT MEDLEY SALAD RECIPE

Steps:

• Open and drain canned fruits with a strainer and let excess juice drain well for about 20 minutes. In a mixing bowl or measuring glass combine all-purpose cream, sweetened condensed milk and vanilla or almond extract. Check the sweetness according to your taste and adjust, but don't forget that marshmallows are sweet too.
• Combine drained fruits and marshmallows in a deep serving dish or container preferably with a lid. (A fresh ripe mangoes can also be added on this recipe for a superb taste. Just avoid adding over ripe ones or it will be mushy and we don't like that, hehe). Mix fruits and marshmallows gently and add in the cream mixture and toss gently to coat the fruits evenly.
• Cover your salad with a lid or plastic cling wrap and chill for at least 2 hours before serving. You can add mint to garnish or a scoop of vanilla or mango ice cream, if you like. Any leftovers must be stored in an airtight container and keep refrigerated to avoid spoilage. This fruit medley salad will last for a week if stored properly.

FRUIT SALAD MEDLEY

Steps:

• In a resealable plastic bag, combine the cantaloupe, watermelon and grapes.
• In a small bowl, whisk the orange juice, honey and lime juice. Stir in the jalapeno and lime peel.
• Pour over the fruit. Seal bag, removing as much air as possible, and turn to coat.
• Refrigerate for at least 1 hour.
• Just before serving, add the peeled and sliced kiwi to the salad, tossing with the dressing to coat.
• Serve with a slotted spoon.
• Optionally, you could cut the melon into balls with a melon baller, but this takes longer and the contrast of the chunky melon pieces with the round grapes makes a nice presentation.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

FRUIT MEDLEY SALAD

Steps:

• In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

CREAMED FRUIT MEDLEY

Steps:

• 1. Set aside 1 cup whipped cream and place the remaining in a bowl ; sprinkle with the gelatin ; stir until combined.
• 2. Fold in pineapple ,marshmallows , oranges , pecans and coconut if desired.
• 3. Garnish with the reserved topping.

CREAMY FRUIT MEDLEY

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.

FRUIT MEDLEY WRAPS

Steps:

• Spread tortillas with cream cheese spread.
• Top with remaining ingredients. Roll up.

FRUIT MEDLEY TART

Steps:

• Heat oven to 400°F.
• Unroll pie crust onto lightly greased baking sheet. Fold over outside edge to form rim. Pierce crust evenly with fork. Bake 15 min. or until golden brown. Remove from oven; cool completely on wire rack.
• Beat cream cheese, honey and vanilla in medium bowl until well blended. Add COOL WHIP; mix well. Spread over crust.
• Arrange fruit over cream cheese mixture; sprinkle with sugar. Cut into wedges to serve. Refrigerate leftover tart.

CREAMY TOPPED FRUIT SALAD

Steps:

• Combine neufchatel cheese, lemon juice & peel, mixing well until blended.
• Beat whipping cream until soft peaks form.
• Gradually add sugar, beating until stiff peaks form.
• Fold into neufchatel cheese mixture; chill.
• Layer fruit in 2 1/4-quart glass serving bowl.
• Top with neufchatel cheese mixture.
• Sprinkle with nuts, if desired.
• Chill.

FROZEN FRUIT MEDLEY

Steps:

• Drain canned fruits, reserving 1 cup combined syrup.
• Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
• In a large bowl, mix all ingredients including syrup together.
• Using about 2 cups at a time, place mixture in blender.
• Cover and puree until smooth but slightly chunky.
• Pour into another large bowl.
• Repeat until all fruit is processed.
• When all is blended, stir together in the large bowl.
• Line 30 muffin cups with paper liners.
• Ladle fruit into paper cups.
• Freeze until solid.
• When frozen, turn over muffin tins and punch out cups with your thumbs.
• Place cups in freezer bags and store in freezer.
• Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.

CREAMY FRUIT MEDLEY

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.