FRESH FRUIT AND MINT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings, approximately 5 cups
Number Of Ingredients 9
Steps:
- Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
- Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
- Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
- Serve.
- Copyright 2003 Television Food Network, G.P. All rights reserved
MINT & BASIL GRIDDLED PEACH SALAD
This vegan salad makes a healthy and filling meal, providing 4 of your 5-a-day. Enjoy hearty quinoa, creamy avocado and juicy griddled peaches
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
- Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don't have a griddle pan, use a large non-stick frying pan with a drop of oil.
- Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.
Nutrition Facts : Calories 395 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING
A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing
Provided by TimTanguay
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
- Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
- Refrigerate 1 hour before serving.
Nutrition Facts : Calories 99 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 19.9 g
MINTY FRUIT SALAD
Summer is the season of stone fruit - juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you've got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.
Provided by Mark Bittman
Categories breakfast, easy, quick, salads and dressings
Time 5m
Number Of Ingredients 4
Steps:
- Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 6 grams
PEACH SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.
PEACH FRUIT SALAD WITH MINT
This peach fruit salad with mint is a refreshing summer seasonal produce treat! Made with fresh ripe peaches, banana, berries, melon, and mint - this sweet peachy fruit salad will take you back to summer any time of year.
Provided by The Herbeevore
Time 15m
Number Of Ingredients 8
Steps:
- Wash the fruit, dice into small 1-inch pieces. For the cantaloupe, use a melon baller.
- Combine all the fruit into a bowl and cover with the orange and lemon juice, and top with mint leaves. Stir well to combine and keep in an air tight container for 2 days.
Nutrition Facts : Calories 121 kcal, Carbohydrate 30 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 4 g, Sugar 22 g, UnsaturatedFat 2 g, ServingSize 1 serving
MINTED FRUIT SALAD
Filled with the season's best and freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful compote.-Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool., In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.
Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PEACHY FRESH FRUIT SALAD WITH A FLOURISH OF ANGELICA AND MINT!
This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat!
Provided by French Tart
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the apples into bite sized pieces and the bananas into slices - then squeeze a little lemon juice on them.
- Add the grapes, melon chunks, segmented orange and blackcurrants.
- Pour the peach juice over the fruit and leave to stand for at least an hour before serving.
- Garnish with fresh mint leaves or sprigs and anglelica leaves. Serve with single pouring cream or yoghurt.
Nutrition Facts : Calories 91.9, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 23.8, Fiber 3.3, Sugar 16.1, Protein 1
QUICK PEACH FRUIT SALAD
Quick Fruit Salad is a beautiful, refreshing side dish or dessert from Sue Call of Beech Grove, Indiana. "I's a great way to round out a summer meal!" Sue asserts.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large salad bowl, combine all the ingredients. Refrigerate until serving.
Nutrition Facts :
PEACH SALAD & MINT PESTO RECIPE - (4.5/5)
Provided by Pollin
Number Of Ingredients 17
Steps:
- Slice the peaches into 6 segments per peach. In a small bowl, toss peaches with olive oil, balsamic, and just a small pinch of salt. Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature. Meanwhile make the pesto. Combine all ingredients in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky - whichever consistency you prefer. Toss the arugula with just a little bit of olive oil and a few pinches of salt. Assemble on a platter and top with mozzarella slices, peaches, dollops of pesto, and a few pinches of red pepper flakes. Squeeze just a bit of lemon on top and serve.
SUMMER FRUIT SALAD WITH MINT SUGAR
Steps:
- Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.
FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP
Categories Dessert No-Cook Quick & Easy Low Sodium Wheat/Gluten-Free Strawberry Lime Cantaloupe Kiwi Mint Raw Honey Grape Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.
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