Quick Summer Fruit Salad Food

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.

QUICK SUMMER FRUIT SALAD

Steps:

• In a bowl, combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved.
• Fold in the strawberries and blueberries, if desired.
• Refrigerate for at least 1 hour.
• Just before serving, fold in the sliced bananas.

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!

EASY SUMMER FRUIT SALAD

Steps:

• In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon.

SUMMER FRUIT SALAD

Steps:

• Simmer vinegar, wine, sugar, and salt in small, nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup, about 15 minutes.
• Remove from heat and stir in cloves, lemon zest and juice, and vanilla; steep 1 minute and strain.
• Combine strawberries and grapes in medium bowl; pour warm dressing over fruit and toss to coat.
• Serve immediately or cover, refrigerate up to 4 hours, and serve, chilled.
• (add more sugar, if desired).

SUMMER FRUIT SALAD

Steps:

• DRESSING: In a small saucepan, combine the sugar, cornstarch and salt.
• Stir in the juices until smooth.
• Bring to a boil; cook and stir 2 minutes or until thickened.
• Remove from the heat.
• Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°F and is thickened. Remove from the heat; cook slightly.
• In a small mixing bowl, beat cream cheese until smooth.
• Add juice mixture; mix well.
• Cover and refrigerate overnight.
• SALAD: In a large bowl, combine, the fruit.
• Sprinkle with sugar; toss to coat.
• Cover and refrigerate overnight
• Serve in a lettuce-lined bowl &/or Lock-n-Lock with the dressing.