Marys Fruit Salad With Glaze Food

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

FRUIT SALAD WITH ORANGE-VANILLA SYRUP

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

THE BEST GLAZED FRUIT SALAD!

Steps:

• 1. Drain pineapple, reserve all juice.
• 2. In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don't get brown and yucky looking. Set aside.
• 3. In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.
• 4. Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won't last long!!

MARY'S FROSTED FRUIT SALAD

Steps:

• Dissolve jello in boiling water, stir in 7up.
• When jello partially sets, stir in pineapple, banana and marshmallows.
• Frosting: Combine sugar, juice, beaten egg and flour in a sauce pan over medium heat until thickened. Mix in butter and chill slightly. Fold into cool whip and spread on top of jello. Sprinkle with chopped nuts.

MARYS FRUIT SALAD WITH GLAZE

Steps:

• Drain pineapple and reserve juice, add enough water to it to equal 3 cups liquid.
• Place all fruit into bowl.
• Stir juice/water into the pudding in a sauce pan and cook over medium heat until transparent. Cool and cover the fruit.
• ** Do not use instant pudding.

GLAZED FRUIT SALAD

Steps:

• Drain pineapple, reserving 1 cup juice.
• Combine pineapple, remaining fruit, and pecans in a large bowl; toss gently.
• Combine pudding mix and reserved pineapple juice in a mixing bowl.
• Beat on high speed of electric mixer 1 minute.
• Pour pudding mixture over fruit and pecans; toss gently.
• Chill and serve.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

STRAWBERRY GLAZED FRUIT SALAD

Steps:

• Toss fruit.
• Fold in glaze.
• Refrigerate for at least 1 hour.

FRESH FRUIT GLAZE

Steps:

• Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
• Stir in sugar and crushed fruit or rind.
• Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
• Stir in flavoring.
• Cool.
• Serve.