Fruit Cocktail Food

FRUIT "COCKTAIL"

Steps:

• Drain the fruit cocktail and reserve the syrup. Put the fruit into a bowl, pour the whiskey over and refrigerate for at least 1 hour, or overnight. In a pitcher, combine the reserved syrup with the nectars and refrigerate.
• Combine the fruit and whiskey mixture with the nectars mixture. Pour into glasses filled with ice and serve.

FRUIT COCKTAIL SALAD

Steps:

• Drain the juice out of the canned fruit cocktail. Reserve 1/4 of the fruit cocktail for the top.
• Add fruit cocktail, mini marshmallows, and cool whip to a medium to large sized bowl.
• Stir or fold the cool whip together with the fruit and marshmallows until well combined.
• Serve the salad in a clear glass bowl and flatten the top out with a spatula. Add some extra marshmallows and the reserved fruit cocktail to the top of the salad. This lets people know what is in the salad.
• Makes a total of 10 servings and I used a ½ cup for each serving.

FRUIT COCKTAIL DELIGHT

Steps:

• In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

HOMEMADE FRUIT COCKTAIL

Steps:

• In heavy saucepan, heat sugar, water, lime juice and basil over high heat, stirring occasionally, until sugar is dissolved. Remove from heat; discard basil sprig.
• In large glass bowl, mix nectarines, peaches, cherries and pineapple. Pour sugar syrup over fruit; stir to coat. Refrigerate until chilled, at least 1 hour.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

FRESH FRUIT COCKTAIL

Steps:

• In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes.
• Cool to room temperature.
• In large serving bowl, combine apples, pineapple, orange, and grapes.
• Remove cinnamon sticks from apple juice mixture and pour mixture over fruit.
• Chill before serving.

FRUIT COCKTAIL CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray a 9x13 pan with cooking spray then dust the pan with flour.
• In a small bowl, whisk together the flour, baking soda and salt. Set aside.
• In a large bowl, beat together the eggs, sugar and vanilla.
• Add in the flour mixture and fruit cocktail, beating well.
• Pour the batter into the prepared pan.
• Sprinkle the brown sugar and walnuts on top of the cake.
• Bake for 35-40 minutes or until the cake tests done.
• While the cake is baking, prepare the frosting.
• In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
• Remove the pan from the heat and fold in the coconut.
• As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
• Serve the cake with a dollop of whipped cream and cherry.
• Store in an airtight container at room temperature.

FRUIT COCKTAIL DUMP CAKE

Steps:

• Preheat oven to 350.
• Drain two cans of the fruit cocktail. In a bowl, mix together the two cans of drained fruit cocktail and the third can (fruit + light syrup). Pour the fruit mixture into a 9 x 13 baking pan prepared with non-stick baking spray.
• Spread fruit into an even layer. Sprinkle the dry cake mix over the fruit and spread into an even layer.
• Drizzle the top of the cake mix with the melted butter, trying to cover as much of the top of the cake mix as possible. Sprinkle with nuts.
• Bake for 48 - 52 minutes until the top of the cake is browned and the filling is gently bubbling around the edges. (Test with a toothpick to make sure there is no raw/liquid batter.)

25 EASY FRUIT COCKTAILS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fruit cocktail in 30 minutes or less!

FRUIT COCKTAIL RECIPE | FRESH FRUIT COCKTAILS FOR SUMMER | FRUIT SALAD

Steps:

• firstly, in a bowl take ½ cup cream. use heavy cream or whipping cream.
• beat for 2 minutes or until the soft peaks appear.
• also add 1 cup hung curd and 1 tsp vanilla extract. you can alternatively use greek yogurt.
• continue to beat until the mixture turns creamy.
• creamy yogurt mixture is ready. refrigerate to keep it chilled.
• to serve, in a tall glass add 2 tbsp rooh afza. you can alternatively use jelly or sabja seeds.
• now layer with fruits and creamy yogurt mixture.
• also, add 1 tbsp honey for sweetness.
• top with 2 tbsp dry fruits.
• garnish with rooh afza and cherry.
• finally, creamy fruit cocktail is ready to be served chilled.

10 BEST PASSION FRUIT COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a passion fruit margarita in 30 minutes or less!

INDONESIAN FRUIT COCKTAIL RECIPE

Steps:

• The first step is to make the syrup as it has to cool.
• I used 2 discs of palm sugar which equals about three-quarters of a cup of sugar. Any kind of sugar will work.
• Add the palm sugar discs and pandan leaves to ¼ cup of water in a small sauce pan and bring it to a simmer until the sugar melts. Set aside.
• Cut the meat from a young coconut into bite-sized pieces.
• Cut the avocado and mango into bite-sized pieces.
• Layer the fruit in 4 small mason jars or dessert dishes, ending with mango.
• Sprinkle about a half tablespoon coconut on top of each dessert.
• Add about 1 tablespoon crushed ice on top of each dessert.
• Pour 2 tablesppons of coconut milk over the crushed ice on each dessert, top with rest of the coconut, and enjoy!

FRUIT COCKTAIL CAKE

Steps:

• Preheat the oven to 375°F. Grease an 8x8-inch baking pan.
• Beat the egg, vanilla, and sugar together.
• Then add the flour, baking soda, salt, and fruit cocktail. Stir to combine.
• Pour the batter into the greased 8x8-inch baking pan.
• Sprinkle with brown sugar and pecans.
• Then sprinkle with cinnamon and dot with butter.
• Bake for 30 minutes.

FRUIT COCKTAIL

Steps:

• Rinse the mint, shake dry and pluck off the leaves. Place into 2 glasses along with half the ice. Combine all fruit juices with the Curacao and the remaining ice cubes in a shaker and mix vigorously.
• Pour through a strainer into the glasses. Top up with mineral water and serve garnished with star fruit.

FRUIT COCKTAIL BARS

Steps:

• Bars:.
• Beat eggs and sugar. Add the rest of ingredients and mix well.
• Spread in greased,13x9 pan.
• Sprinkle batter with the walnuts and 1 1/2 cup coconut.
• Bake at 350 degrees for 30 minutes.
• Glaze:.
• Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
• Remove from heat and pour over the still warm bars.