Fruit Hash Food

FRUIT HASH

Fruit Hash image

This is a colorful and creamy fruit salad that could also be served as a light dessert.

Provided by sal

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups frozen whipped topping, thawed
1 ½ cups miniature marshmallows
1 cup shredded coconut
1 (8 ounce) can pineapple chunks, drained
⅓ cup maraschino cherries, chopped
3 tablespoons cold milk

Steps:

In a large bowl, combine the whipped topping, marshmallows, coconut, pineapple, cherries and milk. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 48.9 g, Cholesterol 0.9 mg, Fat 15 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 13.2 g, Sodium 82.6 mg, Sugar 34.9 g

HEAVENLY HASH (FRUIT SALAD)

Heavenly Hash (Fruit Salad) image

Make and share this Heavenly Hash (Fruit Salad) recipe from Food.com.

Provided by RenMyr

Categories Fruit

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups fruit cocktail
2 sliced bananas
2 tablespoons sugar
1 cup miniature marshmallow
1/2 cup grapes
whipping cream
lettuce

Steps:

Combine fruit, sugar and marshamallows.
Fold whipping cream into fruit mixture.
Keep chilled until serving time.

Nutrition Facts : Calories 108.3, Fat 0.2, SaturatedFat 0.1, Sodium 10, Carbohydrate 28.1, Fiber 1.6, Sugar 22.4, Protein 0.8

HEAVENLY HASH FRUIT SALAD

Heavenly Hash Fruit Salad image

We love how this fruit salad recipe has been passed through generations and adapted along the way. The mixture of fruit, the crunch of the apples, and the texture of the walnuts make this an amazing fruit salad. The oranges and pineapple are nicely balanced with the other fruit flavors. Things get special with the creamy...

Provided by Marilyn Deacon

Categories Fruit Salads

Time 2h30m

Number Of Ingredients 19

Ingredients

SALAD INGREDIENTS
1 bunch seedless white grapes, removed from stem and washed
1 bunch seedless dark grapes, removed from stems and washed
4-5 medium delicious apples, cored, sliced into 8th's, and then into about 1/2 inch pieces. Leave skin on for color and extra fiber. (Peel if you wish.)
1 bottle maraschino cherries, seeded, stemmed and well drained, 8 oz
2 can(s) mandarin orange sections, well drained, 10.5 oz each
1 bunch celery hearts, cut into small cubes (leaves removed)
2 can(s) pineapple chunks, very well drained, 20 oz each
1 bunch bananas (4-5 medium), peeled and sliced
1 pkg miniature marshmallows (or large marshmallows cut into fourths w/ kitchen scissors)
1 1/2 lb walnut pieces
SALAD DRESSING
16 oz Cool Whip topping, thawed, two 8 oz tubs
2-1/2 c mayonnaise, light
2 tsp ground cinnamon
1/2 tsp ground cloves
2 Tbsp granulated sugar (or to taste)
2 tsp pure vanilla extract
1 Tbsp rum or almond extract (your choice, to taste)

Steps:

1. FIRST, you will need 1 very large bowl for the salad and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.) Wash and drain all fresh fruits and celery; allow to drain until as dry as possible. Drain all canned ingredients well.
2. Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems, if needed). Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
3. Cut up apples and celery as directed in the ingredients list. dd to the large bowl (as per above).
4. Peel and slice bananas, and add to the salad bowl.
5. If using large marshmallows, cut them into quarters with kitchen shears into the salad bowl. If using miniature marshmallows, just add them to the salad bowl.
6. Add walnut pieces to the salad bowl.
7. To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonnaise and whisk them together. Add sugar, spices, and rum (or almond) extract.
8. Mix the dressing well to thoroughly combined.
9. Pour dressing over salad in a large bowl.
10. Gently fold all ingredients with a rubber spatula until well coated with dressing.
11. Cover and refrigerate for 1-2 hours before serving.

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