FRUIT SALAD WITH ORANGE-VANILLA SYRUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
- Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.
FRUIT SALAD WITH VANILLA YOGURT
This is a recipe that my aunt made for me not long ago, and you can pretty much make it your own by adding your favorite fruits or taking out what you don't like. Also changing the yogurt flavor will change the taste as well.
Provided by Leslie
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 25.5 g, Cholesterol 3.7 mg, Fat 1.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 55.7 mg, Sugar 22.5 g
FRESH FRUIT AND MINT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings, approximately 5 cups
Number Of Ingredients 9
Steps:
- Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
- Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
- Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
- Serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
FRUIT SALAD IN VANILLA-MINT SYRUP
Provided by Molly O'Neill
Categories salads and dressings, dessert
Time 4h
Yield Four servings
Number Of Ingredients 10
Steps:
- Combine the orange and lemon zest, vanilla bean, sugar, 5 sprigs mint and water in a saucepan. Bring to a boil. Remove from the heat and let stand at least 2 hours. Strain.
- Stir the fruit into the syrup and refrigerate for 2 hours. Stir in the sliced mint and garnish with a mint sprig.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 0 grams, Carbohydrate 63 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 53 grams
FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP
Provided by Lulu Powers
Categories Fruit Brunch Dessert Quick & Easy Blueberry Raspberry Strawberry Kiwi Mango Summer Healthy Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 cups
Number Of Ingredients 12
Steps:
- Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.
FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP
Categories Dessert No-Cook Quick & Easy Low Sodium Wheat/Gluten-Free Strawberry Lime Cantaloupe Kiwi Mint Raw Honey Grape Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.
FRUIT SALAD WITH VANILLA
Steps:
- In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FILIPINO STYLE FRUIT SALAD
Lychees can be skipped, use tropical fruit cocktail instead of the regular fruit cocktail, make it four cans. Filipinos use something called Nestles Cream, but it' s not easy to find.
Provided by BlueRose683
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix heavy cream and cream cheese together to a smooth sauce like consistency.
- Combine with other ingredients and blend well, chill overnight.
Nutrition Facts : Calories 625.9, Fat 44.6, SaturatedFat 29.2, Cholesterol 123.2, Sodium 162.7, Carbohydrate 57.7, Fiber 5.7, Sugar 49.8, Protein 6.1
JAPANESE FRUIT SALAD WITH MINT AND COFFEE
This excellent coffee flavour dessert was first served in a Japanese departmental store. I found this recipe in the book "Herbs in the home" by Katherine Richmond. Enjoy! Note: Preparation time does not include refrigeration time.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all the fruit in a large, beautiful & transparent glass bowl.
- Pour lychee juice over it.
- In a food processor, put the mint,coffee granules and the boiling water.
- Blend until smooth.
- Add cream and blend again for a minute.
- This is your coffee sauce that is now ready.
- Serve the salad chilled with this coffee sauce as a separate dip.
- Enjoy!
Nutrition Facts : Calories 192, Fat 10.1, SaturatedFat 6.1, Cholesterol 36.2, Sodium 12.2, Carbohydrate 26.8, Fiber 4.2, Sugar 18, Protein 1.8
FRUIT SALAD WITH APPLE VANILLA SYRUP
This fruit salad is amazing, and there is NO ADDED sugar to the syrup because it's made with 100% pure apple juice. The colors of the strawberries, blueberries and mangoes together are absolutely beautiful. This is now my new signature "summer" dish that people ask me to bring to picnics and cook outs. I found this in Vegetarian times. It was mentioned that the vanilla apple syrup alone can be used as a sweetener for plain yogurt, iced tea or cocktails, in place of simple syrup made with sugar.
Provided by Kozmic Blues
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place apple juice and lemon zest in a pot.
- Slice the vanilla bean in half, and scape out the seeds into the juice. Add bean pod to the pot as well.
- Bring to a boil over medium high heat.
- Reduce to medium low and simmer for 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup.
- Remove lemon zest and vanilla bean, and cool to room temperature.
- Sometimes I strain the cooled syrup through a mesh strained if there are pieces of the bean pod still left behind.
- Toss mangoes, strawberries and blueberries with the syrup and serve.
Nutrition Facts : Calories 114.3, Fat 0.7, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 28.4, Fiber 3.2, Sugar 23.3, Protein 1.3
FRUIT SALAD WITH VANILLA BEAN SYRUP
The tiny specs of fresh vanilla bean in the syrup really add great flavor to all this wonderful fruit. Please feel free to substitute different fresh fruit that might be in season for any of the fruit I have listed here!
Provided by Kozmic Blues
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Using a knife, scrape the vanilla seeds from the pod, and place seeds and pod into a saucepan.
- Add the water, sugar, and grapefruit juice.
- If you were unable to find a ruby red grapefruit, please adjust the amount of sugar according to your taste.
- If it's not a ruby red, you might need some more.
- Bring liquid to a boil, reduce heat and simmer until thickened into syrup, about 15 minutes.
- Let cool, remove the pod, and place vanilla syrup in refrigerator until chilled.
- Add prepared fruit into a bowl and toss with the chilled vanilla syrup.
- Refrigerate until ready to serve.
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