Fall Fruit Salad Food

FIVE-SPICE FALL FRUIT SALAD

Steps:

• Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.
• In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.
• An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.

THAI WATERFALL BEEF SALAD - A FEAST OF FLAVOR!

Steps:

• Gather the ingredients.
• Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
• For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder , or pounding into a powder with pestle and mortar.
• Combine all dressing ingredients together in a cup or mixing bowl , stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
• Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
• If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan or on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
• While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
• When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy.

FALL FRUIT SALAD

Steps:

• Combine all fruit in a bowl, tossing with a large spoon.
• Pour lime juice over the fruit and toss again to coat all ingredients.
• Enjoy immediately or store in fridge for up to 24 hours

FALL FRUIT SALAD

Steps:

• In a bowl, add the zest and juice of one orange. Then, add maple syrup and cinnamon, whisking to combine. Set aside.
• In a large bowl, add grapes, blackberries, and pecans. Cube apples into bite size pieces and add to the bowl. Immediately pour dressing over fruits and toss until evenly coated.
• Serve immediately or store covered in the refrigerator until ready to serve.

FALL HARVEST FRUIT SALAD

Steps:

• Coat pears and apples in lemon juice.
• Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

AUTUMN FRUIT SALAD

Steps:

• Core and wedge apples.
• Combine apples, grapes, and mandarin oranges in medium bowl.
• Add marshmallows, yogurt and lime zest; mix gently.
• Sprinkle nuts over top.
• Cover; refrigerate until ready to serve.

FALL FRUIT AND CHICKEN SALAD

Steps:

• Fall Harvest Curry Chicken Salad.
• Fall fruit adds a twist and replacing mayo with low-fat yogurt makes it a little more healthy. This is great for leftover chicken.
• Roughly chop apple and cranberry. Chop or shred chicken breast. Combine all ingredients.
• Time does not include chicken as it is leftover (already cooked) If desired you can make it early and chill it for the flavours to combine.