Fruit Salad With Honey And Rum Food

SPIKED SUMMER FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
• Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
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WINTER FRUIT SALAD

Steps:

• Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
• Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
• Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING

Steps:

• Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
• Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
• Refrigerate 1 hour before serving.

SPICED FRUIT SALAD

Steps:

• In a small bowl, combine the yogurt, brown sugar, cinnamon and nutmeg. Gently toss bananas and apples with lemon juice; add grapes. Divide among individual bowls. Drizzle with the yogurt mixture. Serve immediately.

MALIBU® RUM FRUIT SALAD

Steps:

• Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl.
• Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight.
• Spoon fruit salad into serving bowls and sprinkle with coconut.

RUM AND HONEY FRUIT SALAD

Steps:

• Whisk honey and rum in large bowl to blend. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours.

FRUIT SALAD WITH HONEY AND RUM

Steps:

• Whisk honey and rum in large bowl to blend. Add bitters, if desired. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours.

HONEY POPPY SEED FRUIT SALAD

Steps:

• In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.

HONEY CITRUS FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.