Fru Fru Fruit Salad Food

FRONT NINE FRUIT SALAD

Steps:

• With a melon baller cut honeydew and watermelon into a mixing bowl. Add blueberries, kiwi, and slice in bananas. Squeeze lemon juice over. Transfer to serving bowls and garnish with mint.

FRUIT SALAD WITH LIMONCELLO

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

FRU... FRU... FRUIT SALAD!

Steps:

• Cut the cantaloupe and honeydew in half then into slices like how you would regularly eat them. Remove the outside which is the hard skin of the melons and just dice them up. [ big bite size pieces ].
• Core the apples and the pears and cut them into bite size pieces.
• Throw the cut up fruits into a bowl and mix them a bit.
• In a large bowl, measure out 2 tbsp of condensed milk and 1/2 cup mayo. Mix well and throw in your fruits. Combine your ingredients.
• Last, peel your bananas and just either slice them in or you can use your clean hands and rip them into your salad. mix well.
• If you feel like you dont have enough dressing [mayo], add more. I usually add more when im finished making this. REFRIGERATE AND SERVE.

FRUIT SALAD WITH CANNOLI CREAM

Steps:

• Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
• Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

COUSCOUS & FRUIT SALAD

Steps:

• 1. Cook couscous as per package directions.
• 2.Whisk oil, orange juice, vinegar, salt and pepper in a large bowl. Add cooked couscous, berries and almonds; gently toss to combine.

CLASSIC FRUIT SALAD RECIPE

Steps:

• Wash all your vegetables that need to be washed
• Sliced the kiwi, watermelon, and cantelope - as well as the grapes if there will be young children
• Toss in a bowl and refrigerate with blueberries and kiwi
• Right before you are ready to serve it, slice the blueberries and fold in
• Serve immediately and refrigerate the leftovers

HAWAIIAN FRUIT SALAD

Steps:

• Combine all ingredients in a serving bowl and serve chilled.

HEALTHY FRUIT SALAD

Steps:

• You simply cut everything up into bite size pieces allowing all the juice to fall onto the fruit in the bowl,especially juice from the mango seeds.
• Toss in a bowl and enjoy.

FRUIT SALAD DRESSING

Steps:

• In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool.
• Serve over fruit.
• Leftover dressing may be refrigerated for up to 1 week.