Lemony Fruit Salad Food

LEMONY FRUIT SALAD

Steps:

• For dressing, combine the sugar, lemon juice, zest and poppy seeds in a small saucepan. Cook over medium heat for 5-6 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool., In a large bowl, combine the apples, oranges, carrot and raisins. Add dressing and toss to coat. Cover and refrigerate for 4 hours. Serve in a lettuce-lined bowl if desired.

FRUIT SALAD RECIPE

Steps:

• In a small saucepan, bring water, sugar, and lemon peel to a light simmer until sugar has melted into the water completely.
• Remove from heat and stir in vanilla.
• Pour into a separate container and refrigerate to cool.
• Cut up and prepare the fruit.
• After 30 minutes, the syrup should be cool enough to work with. Drizzle over individual bowls of fruit and serve immediately OR pour syrup over a large bowl of fruit, stir to coat, cover and refrigerate until you're ready to serve.
• Top with springs of mint leaves.

LIGHT AND LEMONY FRUIT SALAD/DESSERT

Steps:

• In serving bowl, dump can of undrained pineapple.
• Pour pudding mix over and mix into juices.
• Set aside for 5 minutes to slightly set.
• Meanwhile drain oranges and cherries, patting dry if necessary.
• Mix into pineapple mixture along with marshmallows.
• Gently fold in cool whip.
• Refrigerate at least 30 minutes.

LEMONY FRUIT SALAD

Steps:

• Combine fruit in a bowl.
• Use a mixture of fruit-- about 1/2 cup of each.
• For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
• Combine water, sugar, cornstarch and lemon juice in a small saucepan.
• Stir to dissolve cornstarch.
• Over medium heat, bring to a boil, stirring constantly.
• Cook and stir for 1 minute longer.
• Remove from heat.
• Add lemon zest and vanilla.
• Allow sauce to cool for 15 minutes.
• Pour sauce over fruit.
• Mix well.
• Chill in fridge until serving time.

FRUIT SALAD WITH LEMON-LIME DRESSING

Steps:

• In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

LEMONY CHICKEN FRUIT SALAD

Steps:

• Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate., In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes. , Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour. , Serve in a lettuce-lined bowl. Sprinkle with almonds.