Honey Fruit Salad Food

HONEY FRUIT SALAD

Steps:

• In a large bowl, combine fruit. In a small bowl, combine the honey, lime juice, zest and vanilla. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds. Garnish with mint if desired.

HONEY FRUIT SALAD

Steps:

• Add the blueberries, raspberries, mangos, pineapples and watermelon to a large bowl. In a separate small bowl, whisk together the honey, lime juice and orange juice. Drizzle the honey mixture over the fruit salad and top with the pistachios. Right before serving, top with freshly torn mint leaves to garnish.

HONEY LIME FRUIT SALAD

Steps:

• Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

HONEY-CHAMPAGNE FRUIT SALAD

Steps:

• Prepare the fruit and place in a large bowl.
• Combine the champagne and honey in a small bowl and microwave for 30 seconds.
• Pour the mixture over the fruit and toss to coat well. Serve slightly chilled.

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-VANILLA FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons (remove any seeds). Transfer to a large bowl and add the strawberries and grapes.
• Combine the honey and vanilla bean in a small saucepan and warm, stirring, over low heat until the honey is warm and pourable and speckled with vanilla beans, about 3 minutes. Remove the vanilla bean and scrape out any remaining seeds and stir them back into the honey; discard the bean pod. Pour over the fruit and toss well. Set aside to cool. Serve at room temperature or refrigerate until cold.

FRUIT SALAD WITH HONEY YOGURT RECIPE

Steps:

• In a small bowl, combine yogurt, vanilla and honey. Refrigerate until serving.
• Peel the citrus and remove all the skin and white pith around the fruit, reserving the remaining peel to squeeze juice from. Cut the orange segments free, breaking them into bite size pieces. Place orange and mandarin pieces into bowl. Squeeze the juice from what's left of the fruit into the bowl. The juice will stop the rest of the fruit from turning brown.
• Core and cut the apple and pear, removing seeds. Cut into bite size chunks and add to bowl.
• Peel and slice the banana and if berries are large, cut in bite size pieces. Place banana and berries in bowl with other fruit. Stir in the walnuts.
• Divide among small serving dishes or glasses and top with yogurt sauce.

HONEY LIME RAINBOW FRUIT SALAD

Steps:

• Add all fruit to a large mixing bowl.
• In a small mixing bowl, whisk together they honey, lime zest and lime juice.
• Pour over fruit and toss to evenly coat, serve immediately**.

HONEY FRUIT SALAD

Steps:

• Toss fruit chunks together in a bowl set aside mix honey and lemon juice together pour mixture over fruit mix.