Fruit Nectar Salad Food

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BERRY NECTARINE SALAD



Berry Nectarine Salad image

I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. -Mindee Myers, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

4 medium nectarines, sliced
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground ginger
3 ounces reduced-fat cream cheese
2 cups fresh raspberries
1 cup fresh blueberries

Steps:

  • In a large bowl, toss nectarines with sugar, lemon juice and ginger. Refrigerate, covered, 1 hour, stirring once., Drain nectarines, reserving juices. Gradually beat reserved juices into cream cheese. Gently combine nectarines and berries; serve with cream cheese mixture.

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 46mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

FRUIT SALAD WITH APRICOT DRESSING



Fruit Salad with Apricot Dressing image

When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. -Carol Lambert, El Dorado, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 26 servings.

Number Of Ingredients 9

1 cup sugar
1 tablespoon cornstarch
2 cans (5-1/2 ounces each) apricot nectar
1 teaspoon vanilla extract
6 large red apples, coarsely chopped
8 medium firm bananas, sliced
1 medium fresh pineapple, peeled and cut into chunks (about 5 cups)
1 quart fresh strawberries, quartered
2 cups green grapes

Steps:

  • In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 1g protein.

VERY BASIC FRUIT SALAD



Very Basic Fruit Salad image

I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook. I like changing out the cantaloupe with fresh pineapple and/or grapefruit slices (which sometimes means a bit of sugar added to balance the tartness), or I have added blueberries also just as a topping.

Provided by HokiesMom

Categories     Fruit

Time 4h15m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 5

2 cups fresh strawberries, sliced
2 cups green seedless grapes, halved
1 small cantaloupe, cut into chunks
2 firm bananas, sliced
1/3 cup fresh orange juice (100% orange juice)

Steps:

  • In a large bowl, combine the fruit.
  • Pour the juice over the fruit and toss to coat.
  • Cover and refrigerate for 4 hours and then stir just before serving.

FRUIT SALAD



Fruit Salad image

Make and share this Fruit Salad recipe from Food.com.

Provided by Mary Scheffert

Categories     Pineapple

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pineapple chunks, drained (reserve juice)
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 cup pecans, chopped
3 bananas, sliced
2 (11 ounce) cans mandarin orange segments, drained
3 medium apples, chopped (unpeeled)
1/2 lb red seedless grapes, halved

Steps:

  • Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg.
  • Cook over low heat, stirring constantly until smooth and thickened.
  • Allow to cool.
  • In a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes.
  • Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated.
  • Chill before serving.

Nutrition Facts : Calories 217.7, Fat 7.3, SaturatedFat 0.8, Cholesterol 15.5, Sodium 8.6, Carbohydrate 39.6, Fiber 4.2, Sugar 30.6, Protein 2.6

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