Magical Summer Fresh Fruit Salad Food

SUMMER FRESH FRUIT SALAD

Steps:

• In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
• Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

MAGICAL SUMMER FRESH FRUIT SALAD

Steps:

• 1. Juice Lemon and set juice aside. In seprate small bowls: Set toasted almonds aside Set drained oranges aside Set chopped Mint aside
• 2. Open package of thawed, sweetened, strawbewrries, pour into a medium bowl and set aside.
• 3. Wash berries and grapes, drain well, dry on paper towel, Slice strawberries. Put all these together in a medium bowl, set aside. Peel, seed, and cut melons, and peaches as directed. Add to the berry mixture.
• 4. In a large bowl, combine melon pieces, peaches, grapes, strawberries you sliced, (not the former frozen ones !!, blueberries,and oranges in a large bowl. Pour lemon juice over fruit and gently flip fruit to cover with juice.
• 5. Pour the 10 oz thawed strawberries over fruit in bowl, toss to coat. This will give the fruit just enough of added sweetness. Gently empty fruit mixture into a large pedestal glass serving bowl.
• 6. Sprinkle top of fruit with toasted almonds. Scatter chopped mint leaves over almonds. Gently drizzle a small stream of good quality honey back and forth across top criss crossing, leaving about a 3 inch space between drizzles. COVER WITH PLASTIC WRAP AND CHILL 2 HOURS BEFORE SERVING, giving fruit flavors time to mix.
• 7. May serve with a spoonfull of CoolWhip if desired. *** This is a very attractive dish in large bowl and when served. You can add other fresh fruit to suit your taste. These are my favorites.

FRUIT SALAD

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

SIMPLE SUMMER FRUIT SALAD

Steps:

• Place peeled, pitted and sliced peaches in a bowl.
• Sprinkle with lemon juice and stir to coat. This is to help prevent browning. If the salad is to be served immediately, you can skip the lemon juice.
• Wash and pat dry blueberries and add to peaches.
• Drain the maraschino cherries and add to bowl.
• Wash and pat dry green grapes. You can add these whole or sliced lengthwise, depending on the size of the grapes. If you prefer, you can peel and slice the kiwi fruit and use those instead of the grapes.
• Mix well and serve within an hour or so. No need for dressing!

SUMMER STRAWBERRY SALAD WITH FETA

Steps:

• Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
• Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

THE BEST SUMMER FRUIT SALAD

Steps:

• Add all of the fruit to a large bowl. Gently toss with a wooden spoon.
• Serve.

MAGIC FRUIT SALAD

Steps:

• Rinse fresh fruit. Chop into bite-sized chunks.
• Sprinkle pudding mix over fruit. Add milk and toss well. Refrigerate for 5 minutes.
• Refrigerate leftovers within 2-3 hours.