FLAVORFUL FRUIT MEDLEY
A cup of this and a can of that all add up to a Flavorful Fruit Medley that will please both exotic fruit fans and marshmallow lovers.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix dressing and sour cream in large bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate several hours or overnight.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 18 g, Protein 1 g
EASY FRUIT MEDLEY
Fresh fruit makes a colorful, juicy and delicious treat. Top this easy medley with whipped topping, and you may forget it's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Toss fruit with reserved orange liquid.
- Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
FRUIT MEDLEY
Make and share this Fruit Medley recipe from Food.com.
Provided by Jolene Green
Categories Fruit
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
- Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Nutrition Facts : Calories 126, Fat 0.5, SaturatedFat 0.1, Sodium 3.1, Carbohydrate 32.2, Fiber 3.7, Sugar 24.6, Protein 1.5
FRUIT MEDLEY
Straight from the pantry comes a super-simple, colorful and pleasant-tasting fruit dish. "Pie filling dresses up this combination of canned fruits," reports Margaret Anders of Helena, Montana.
Provided by Taste of Home
Time 10m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.
Nutrition Facts :
SIMPLE FRESH FRUIT MEDLEY
Steps:
- Prepare glaze first so it can be cooling while you prepare the fruit.
- In a small saucepan, combine sugar, water, and honey. Grate the zest from the two lemons or limes. Add the zest to the pan. Juice one of the lemons or limes, being careful to get all the juice you can squeeze from it-if the lemon or lime is small, then go ahead and juice the second one also. Add the juice to the pan.
- Bring the mixture to a rolling boil over medium high heat. As soon as the mixture boils up to the point where it almost boils over, remove from heat and cool to room temperature. Strain the mixture into a container or jar. The syrup will be thin, but this is okay. It will coat the fruit easily.
- Add all fruit to a large serving bowl. Start by pouring 1/2 cup glaze onto fruit and toss. Add more glaze as desired. Cover and refrigerate Fruit Medley until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FROZEN FRUIT MEDLEY
These are great to have in the freezer. They make a fruity, crunchy snack, kind of like a sherbet pop when eaten frozen, or thaw slightly and serve as a salad or dessert.
Provided by LAURIE
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Drain canned fruits, reserving 1 cup combined syrup.
- Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
- In a large bowl, mix all ingredients including syrup together.
- Using about 2 cups at a time, place mixture in blender.
- Cover and puree until smooth but slightly chunky.
- Pour into another large bowl.
- Repeat until all fruit is processed.
- When all is blended, stir together in the large bowl.
- Line 30 muffin cups with paper liners.
- Ladle fruit into paper cups.
- Freeze until solid.
- When frozen, turn over muffin tins and punch out cups with your thumbs.
- Place cups in freezer bags and store in freezer.
- Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.
MEDLEY OF SUMMER FRUITS
Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance
Provided by Raymond Blanc
Categories Dessert, Dinner, Lunch, Treat
Time 50m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
- Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
- About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.
Nutrition Facts : Calories 187 calories, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
FRUIT MEDLEY SMOOTHIE
I had a banana and orange that were in need of using up, so I threw them in the blender this morning with some frozen fruit and came up with this very tasty smoothie. Great for a breakfast pick-me-up, mid day snack, or a tasty, healthy dessert. Cook time equals blending time.
Provided by Chef Buggsy Mate
Categories Smoothies
Time 6m
Yield 2 smoothies, 2 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in blender and process until smooth.
Nutrition Facts : Calories 187, Fat 0.5, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 47.8, Fiber 5.1, Sugar 36.6, Protein 2.3
CURRIED FRUIT MEDLEY
Make and share this Curried Fruit Medley recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 40m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour,and arrange fruit in a 9x13 inch baking dish.
- Combine brown sugar and curry and stir well.
- Sprinkle over fruit and dot with margarine.
- Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated and bubbly around edges.
Nutrition Facts : Calories 372.1, Fat 7.8, SaturatedFat 1.4, Sodium 106.6, Carbohydrate 78.6, Fiber 2.8, Sugar 74.6, Protein 0.9
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