Marinated Fruit Medley Food

MARINATED VEGETABLES

Steps:

• In a bowl, combine the cauliflower pieces, the broccoli, mushrooms, red pepper, green beans, onions and carrot slices.
• Meanwhile, in a saucepan, heat the vinegar and seasonings together. Add oil and pour over the vegetables. Mix well then let it cool slightly. Transfer mixture to a large non metallic covered bowl.
• Refrigerate for several hours before serving, ideally for 24 hours.

MARINATED VEGETABLE MEDLEY

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

FRUIT SALAD MEDLEY

Steps:

• In a resealable plastic bag, combine the cantaloupe, watermelon and grapes.
• In a small bowl, whisk the orange juice, honey and lime juice. Stir in the jalapeno and lime peel.
• Pour over the fruit. Seal bag, removing as much air as possible, and turn to coat.
• Refrigerate for at least 1 hour.
• Just before serving, add the peeled and sliced kiwi to the salad, tossing with the dressing to coat.
• Serve with a slotted spoon.
• Optionally, you could cut the melon into balls with a melon baller, but this takes longer and the contrast of the chunky melon pieces with the round grapes makes a nice presentation.

WARM CITRUS-MARINATED OLIVES

Steps:

• Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
• In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
• Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.

MARINATED FRUIT SALAD

Steps:

• Combine pineapple, kiwis, grapes, apple, and persimmons in a large serving bowl.
• Stir together pineapple-orange-banana juice, marmalade, and ginger in a small bowl. Pour over fruit and toss to combine. Cover and refrigerate for 2 to 6 hours.
• Slice bananas. Remove fruit salad from refrigerator and add bananas; toss gently to combine.

MARINATED FRUIT SALAD

Steps:

• In a bowl, combine the cantaloupe, honeydew and kiwi. Add juice concentrate; toss to coat. Refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

FRUIT MEDLEY

Steps:

• In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.

MARINATED FRUIT MEDLEY

Steps:

• 1. Combine in a large bowl all ingredients. Stir until sugar disolves. Cover and chill 8 hours or longer. Serve.

CITRUS MARINATED FRUIT

Steps:

• Place the fruit in a large bowl, toss gently to combine. Set fruit mixture aside.
• Combine the orange juice, wine, lemon juice, and sugar. Stir well.
• Pour orange juice mixture over the fruit mixture; toss gently. Cover and chill for 2 to 3 hours, stirring occasionally. Garnish, if desired.

FRESH FRUIT MARINADE

Steps:

• Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
• Mix the orange juice and Splenda together until the Splenda is well dissolved.
• Pour the orange juice mixture over the fruit, cover and chill for several hours.
• This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.