Spicy Summer Fruit Salad Food

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.

SPICY SUMMER FRUIT SALAD

Steps:

• Combine blueberries, strawberries, raspberries, blackberries, peaches, plums, jalapeno pepper and sugar in a large bowl; mix gently.
• Stir together jam, lime juice and mint in a small bowl until smooth.
• Pour over berry mixture and toss gently to combine.
• Let stand at room temperature 20-30 minutes before serving.
• NOTE If making ahead, do not add the jam mixture until 30 minutes before serving.

SUMMER FRUIT SALAD

Steps:

• In bowl, stir lime juice, water and sugar until sugar dissolves. Add sliced bananas and set aside.
• In large serving bowl, preferably glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon and grapes.
• Garnish with reserved 1/2 cup blueberries, the kiwi and dark black cherries.
• Pour lime-sugar syrup over fruit, cover loosely and chill before serving.
• If listed fruits are not available, substitute as desired.

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!

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).

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.