Fruit Salad In A Jar Food
FRUIT SALAD IN A JAR
This is a beautiful, tasty, and healthy sweet that is ideal to give as a gift to a hostess or bring to a potluck. To serve, just pour into a large bowl, stir, and voilà! Feel free to change fruit combination and order. So they keep more of their colour, I place bananas at the bottom of the jar to make sure they are fully covered with liquid.
Provided by Geniale Genie
Categories Dessert
Time 17m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer fruit in chosen jar in this order: bananas, grapes, peaches, kiwis. Pour papaya and its syrup over top.
- In a small, saucepan, dissolve sugar in the water. Add cinnamon stick and maple extract. Bring to a boil and simmer approximately 2-3 minutes or until all sugar crystals are dissolved. Remove cinnamon stick.
- Cover the fruit with hot liquid and put on lid. Cool at room temperature then refrigerate until ready to serve.
Nutrition Facts : Calories 257.2, Fat 0.6, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 65.6, Fiber 4.6, Sugar 54.4, Protein 1.9
SALAD IN A JAR
Besides my cast-iron skillet, I love using a mason jar. Here, it's the perfect vessel for making a prep-ahead salad. I fill the bottom with the vinaigrette, then top with hearty greens, sliced plums, crispy roasted chickpeas and almonds, and then wait to shake it until right before I'm ready to eat.
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 2 servings (2/3 cup vinaigrette)
Number Of Ingredients 17
Steps:
- For the crispy chickpeas: Preheat the oven to 425 degrees F.
- Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
- Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
- Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.
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HOW TO MAKE FRUIT SALAD IN A JAR FOR BUSY WEEKS
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- Choose 4-6 fruits to peel and dice for your fruit salad. Some ideas for fruit are: strawberries, apples, oranges, cantaloupe, honeydew, blueberries, pineapple, kiwis, peaches, plums, pears, grapes, and cherries.
- If you are going to be eating this fruit salad throughout the week, leave out any bananas, mangoes, and raspberries/blackberries until you are ready to eat it.
- Put all the fruit in one large bowl and add a small amount of citrus juice (1 tsp to 1 Tbsp. or so). Stir well then put into mason jars or other storage containers for the fridge.
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