Spiced Christmas Fruit Salad Food

SPICED FRUIT SALAD

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

FRUIT SALAD WITH SPICED HONEY AND THYME

Steps:

• In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
• Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.

SPICED HONEY FRUIT SALAD WITH PECANS

Steps:

• For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
• Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
• For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
• To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

SPICED CHRISTMAS FRUIT SALAD

Steps:

• To Make the Syrup:
• Put lime juice, 1 star anise, ginger, allspice, sugar and 200ml (7fl oz) water in a saucepan and heat gently until all the sugar has dissolved .
• Allow to cool.
• The Fruit:
• Cut the fruit into wedges, discarding any central white cores.
• Mix all the fruit in a large bowl , strain the syrup over the fruit and top with
• remaining star anise. Chill until needed and sprinkle with the lime zest.
• This recipe is better if made the day before, allowing the flavours of the spices
• to soak into the fruit.
• This recipe is rich in vitamins and low in fat.

SPICED FRUIT SALAD

Steps:

• In a small bowl, combine the yogurt, brown sugar, cinnamon and nutmeg. Gently toss bananas and apples with lemon juice; add grapes. Divide among individual bowls. Drizzle with the yogurt mixture. Serve immediately.

SPICY FRUIT SALAD

Steps:

• Mix pineapple, watermelon, mango, and green apple in a large bowl.
• Blend lime juice, honey, and jalapeno in a blender until smooth.
• Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

SPICED FRUIT SALAD

Steps:

• Clean, drain, chop fruits; combine in a bowl.
• Combine juices, honey and cinnamon and pour over fruit.
• Cover and chill for overnight or 8 hours.
• *Iuse canned apricots and omit the prunes.

SPIKED SUMMER FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
• Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
• Copyright 2016 Television Food Network, G.P. All rights reserved

SPICED WINTER FRUIT SALAD

Steps:

• For the fruit: Cut the grapefruits and oranges into segments over a large bowl, and squeeze the remaining juice from the inner membrane. Gently toss the segments with the grapes and pomegranate pips and grapes. Peel, slice, and toss in the bananas.
• For the syrup: Stir together the honey, water, vanilla bean pod and seeds, ginger, cinnamon, and star anise, if using, in a small saucepan. Bring the mixture to a simmer, and then pour over the fruit. Remove the star anise, set aside for about 1 hour for the flavors to come together. Serve.

CHRISTMAS FRUIT SALAD

Steps:

• Core and slice apple, peel and section orange.
• Pulse apple and orange in food processor a few times until coarsely chopped, or just chop them up.
• Mix cranberry sauce and cinnamon with apple/orange mixture in bowl and refrigerate until serving.

CHRISTMAS MORNING FRUIT SALAD

Steps:

• Drain all the cans of fruit except for the pie filling.
• Mix together, chill and serve.

CHINESE SPICED FRUIT SALAD

Steps:

• Combine all in a bowl and mix, or cover and shake to mix. Let it marinate for a few hours in the 'fridge.
• Keep in refrigerator until serving.
• NOTE: Bananas may turn brown after a day, but they are fine-- salad keeps well over a few days.

SPICED DRIED FRUIT SALAD

Steps:

• Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
• Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
• Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
• Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.