Diced Fruit Salad Food

DICED FRUIT SALAD

Steps:

• Combine pineapple, grapes, raspberries, and mango in a large bowl. Squeeze lime juice over the fruit. Sprinkle chopped mint over the top, and drizzle with honey, if desired. Gently toss to combine, and transfer to individual dessert bowls or plates.

CLASSIC WALDORF SALAD RECIPE

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
• Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
• In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
• Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.

FRUIT SALAD

Steps:

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
• Pour the dressing over the fruit and with a large spoon, toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better). Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!

TAPIOCA FRUIT SALAD

Steps:

• Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
• Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
• Cover; refrigerate 2 to 3 hours before serving.

VANILLA PUDDING FRUIT SALAD

Steps:

• Combine bananas, apples and lemon juice in large mixing bowl.
• Toss until evenly coated.
• Add pineapple, strawberries, grapes and pecans.
• In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
• Add pudding mixture to fruit.
• Mix gently until throughly coated.
• Refrigerate until ready to serve.

JICAMA AND TROPICAL FRUIT SALAD

Steps:

• Slice ends off oranges and stand upright. Cut away the skin and membrane, exposing fruit. Cut between the membranes to remove the sections and place in a large bowl. Remove and discard any seeds. Add mangoes, pineapple, jicama, lime juice, sugar, cilantro and coconut to bowl and stir to combine.
• To serve salad, place lettuce leaves on individual chilled plates or a serving platter, and spoon fruit on top.