Italian Fruit Salad Food

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ITALIAN FRUIT SALAD



Italian Fruit Salad image

Provided by Food Network

Time 30m

Yield 3 servings

Number Of Ingredients 7

1/2 cup grated Parmesan cheese
1 container (5 oz.) DOLE® Arugula
1 can (11 oz.) DOLE® Mandarin Oranges, drained
1 cup green grapes, cut in half
1 pkg. (6 oz.) prosciutto slices, cut into 1/2-inch strips
1/2 cup DOLE® Whole Pitted Dates
Aioli Dressing (recipe below)

Steps:

  • Preheat oven to 350 degrees F.
  • Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
  • Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
  • Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.

ITALIAN FRUIT SALAD ALL YEAR ROUND



Italian Fruit Salad All Year Round image

Macedonia di Frutta is an Italian name for a perfect desert for summer, winter and anytime in between.

Provided by Italian Recipe Book

Time 10m

Number Of Ingredients 7

2 bananas
1 lemon
1 orange
1 apple
2 peaches
Fresh mint leaves (optional)
Brown sugar to taste

Steps:

  • Wash and pat-dry all the fruit except for the bananas.
  • Peel and cut apple into bite-size cubes.
  • Do the same with peaches. There is no need to peel them, just remove the pit. Add them to a salad bowl.
  • As soon as possible cover everything with 1/2 freshly squeezed lemon juice. This way they don't get brown.
  • Peel and cut the bananas. Add to the salad bowl. Squeeze the remaining ½ of the lemon. Again, to keep the fruit from
  • Peel and slice the orange. The best way is to cut off the top and cut off the bottom. Stand up the orange on either one of the flat sides. Start running the knife underneath the white skin of the orange all the way around until the orange is peeled. Now you can easily cut it in cubes.
  • Add orange cubes to the salad bowl together with a few table spoons of brown sugar and a couple of fresh mint leaves if you have them.
  • Taste and add more sugar or lemon juice to get the perfect balance of sweet& sour.
  • Mix everything gently. Place in the fridge before serving.

ITALIAN FRUIT SALAD RECIPE - (4.3/5)



Italian Fruit Salad Recipe - (4.3/5) image

Provided by rmulleni

Number Of Ingredients 6

1 pound seedless watermelon, peeled and cut into 1-inch cubes or balls (4 cups)
3 cups seedless green grapes, halved
2 cups fresh blueberries
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons red wine vinegar
1 tablespoon honey

Steps:

  • In a large bowl combine watermelon, grapes, blueberries, and basil. For dressing, in a small bowl whisk together vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours. Nutrition Facts (Italian Fruit Salad) Servings Per Recipe 8, cal. (kcal) 91, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 23, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 19, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 3, Potassium (mg) 226, calcium (mg) 10, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ITALIAN FRUIT SALAD



Italian Fruit Salad image

Mandarin oranges, pineapple and greens are tossed with Italian dressing then topped with cottage cheese and almonds for a refreshing fruit salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 6

1 bag (10 oz.) mixed salad greens
1 can (15 oz.) mandarin oranges, drained
1 can (20 oz.) pineapple chunks, drained
1/2 cup KRAFT Italian Dressing
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1/2 cup sliced almonds

Steps:

  • Toss greens with oranges, pineapple and dressing.
  • Place greens mixture evenly on 4 salad plates; top with cottage cheese.
  • Sprinkle with almonds.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g

ITALIAN FRUIT SALAD



Italian Fruit Salad image

Make and share this Italian Fruit Salad recipe from Food.com.

Provided by Sassy in da South

Categories     Low Protein

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 cup acini di pepe pasta
1 (20 ounce) can pineapple chunks
1 (11 ounce) can mandarin oranges or 1 (11 ounce) can other canned fruit
1 (12 ounce) container Cool Whip
3/4 cup sugar
2 eggs, slightly beaten
2 tablespoons cornstarch
1 tablespoon lemon juice

Steps:

  • Cook Acine de Pepe according to box directions; drain and set aside to cool.
  • Drain juice from canned fruit into a saucepan.
  • Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
  • Mix with the cooled pasta and refrigerate for a couple of hours.
  • Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.

Nutrition Facts : Calories 711.8, Fat 24.9, SaturatedFat 19.4, Cholesterol 105.8, Sodium 61.2, Carbohydrate 117.5, Fiber 3.6, Sugar 86.7, Protein 9.6

FRUIT SALAD WITH CANNOLI CREAM



Fruit Salad with Cannoli Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/3 cup whole milk ricotta cheese
2 tablespoons plus 1/3 cup whipping cream
3 tablespoons powdered sugar
Pinch ground cinnamon
12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons sliced almonds, toasted

Steps:

  • Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  • Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
  • Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

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