Peachy Fruit Salad Food

PEACHY FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients; stir gently. Refrigerate until serving.

FRESH PEACH SALAD

Steps:

• Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
• Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.

PEACH AND PECAN SALAD

Steps:

• In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
• Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.

PEACHY KEEN SALAD

Steps:

• Slice peaches. Mix peaches, blueberries and almonds in bowl.
• Combine vanilla, ginger, and honey in small bowl. Mix well. Pour over fruit and nut mixture and stir to combine. Enjoy!

PEACHY FRESH FRUIT SALAD WITH A FLOURISH OF ANGELICA AND MINT!

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.

PEACH PIE FRUIT SALAD

Steps:

• Mix together pie filling, oranges, pineapple and cherries.
• Fold in banana (don't squish it!).
• Chill 3-4 hours.
• (Optional): Fold in walnuts right before serving so they don't get soggy.

PEACH & RASPBERRY FRUIT SALAD WITH MASCARPONE

Steps:

• Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.
• Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.

QUICK PEACH FRUIT SALAD

Steps:

• In a large salad bowl, combine all the ingredients. Refrigerate until serving.

PEACH SALAD

Steps:

• Cut up peaches into bite size chunks. You can leave skin on if you like.
• Cut up bananas into bite size chunks.
• Drain pineapple, set drained juice aside.
• Gently toss fruit to mix.
• In separate bowl, mix together reserved pineapple juice and pudding mix. Stirring well until smooth.
• Pour mixture over fruit and chill until ready to serve.
• Toss lightly to coat fruit and serve.
• *Note - Any leftovers will become runny after first serving but it does not alter the taste.

PEACH SALAD

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.

PEACHY SALAD

Steps:

• Prepare the salad ingredients including peaches, green onions, avocado and corn and put all in a bowl, mixed well.
• Juice the lemons and add oil, sugar and salt. Whisk till blended.
• Pour dressing over salad just before serving.