Fruit Salad Buffet Food

FRUIT SALAD FOR A CROWD

Steps:

• Wash grapes and blueberries. Set aside to drain.
• Place all fruit in a large tin foil baking pan and set aside.
• In a medium size bowl, whisk together orange juice, honey and cinnamon until thoroughly combined. Pour dressing over fruit and gently toss with large spoon. Cover fruit with plastic wrap and place in fridge or cooler until ready to serve.

BRUNCH FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. , In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

EASY FRUIT SALAD

Steps:

• In a large boil whisk pudding mix, vanilla and almond extract until smooth.
• Add in fruit and gently stir to coat with glaze.
• Refrigerate at least two hours or overnight. The juices from the fruit will combine with the pudding mix to create a glaze.

FRUIT SALAD

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.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
• Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
• Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
• Sprinkle chopped pecans over salad.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
• Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
• Dressing can be made ahead of time and stored in the fridge for up to 3 days.
• Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.

THANKSGIVING FRUIT SALAD

Steps:

• In large bowl, whisk orange juice, honey and pumpkin pie spice.
• Add kiwi, pear, apple, oranges, grapes, dried cranberries, pecans and pomegranate arils to bowl and gently toss to combine.
• Transfer to serving dish and serve immediately.

FRUIT SALAD BUFFET

Steps:

• Decorate the tray with sprigs of lemon mint. Flank in with bowls of the various dressings. Let each guest compile a salad with dressing of his own choosing. With this you might serve date-nut sandwiches filled with cream cheese, hot cheese or herb biscuits, Melba toast, buttered scones, garlic bread.