Summer Buzz Fruit Salad Food

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FRESH SUMMER FRUIT SALAD



Fresh Summer Fruit Salad image

One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too.

Provided by CHMOORE

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 3h45m

Yield 4

Number Of Ingredients 11

½ cup water
⅔ cup sugar
3 cups thinly sliced rhubarb
15 seedless grapes, halved
½ orange, sectioned
10 fresh strawberries, hulled and halved
1 apple, cored and diced
1 peach, sliced
1 plum, pitted and sliced
15 pitted Bing cherries
¼ cup fresh blueberries

Steps:

  • Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
  • To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 59.3 g, Fat 0.8 g, Fiber 4.8 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 5.7 mg, Sugar 52.1 g

PERFECT SUMMER FRUIT SALAD



Perfect Summer Fruit Salad image

The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

Provided by Nicole Graham Holley

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 3h30m

Yield 10

Number Of Ingredients 13

⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

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.

Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g

QUICK SUMMER FRUIT SALAD



Quick Summer Fruit Salad image

I found this quick and easy fruit salad on Pinterest. It went over very well at a family gathering! The vanilla pudding mix makes it unique and gives it an extra something special.

Provided by Kree6528

Categories     Strawberry

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (5 1/8 ounce) package instant vanilla pudding
1 (20 ounce) can pineapple tidbits in juice
1 lb fresh strawberries, quartered
1 cup fresh blueberries (optional)
3 bananas, sliced

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.

Nutrition Facts : Calories 224.2, Fat 0.6, SaturatedFat 0.2, Sodium 349.1, Carbohydrate 56.5, Fiber 3.8, Sugar 46.9, Protein 1.6

SUMMER BUZZ FRUIT SALAD



Summer Buzz Fruit Salad image

For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. -Kaliska Russell, Talkeetna, Alaska

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 cups watermelon balls
2 cups fresh sweet cherries, pitted and halved
1 cup fresh blueberries
1/2 cup cubed English cucumber
1/2 cup microgreens or torn mixed salad greens
1/2 cup crumbled feta cheese
3 fresh mint leaves, thinly sliced
1/4 cup honey
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Combine the first 7 ingredients. In a small bowl, whisk together remaining ingredients. Drizzle over salad; toss.

Nutrition Facts : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SUMMER FRUIT SALAD



Summer Fruit Salad image

Make and share this Summer Fruit Salad recipe from Food.com.

Provided by Irish Rose

Categories     Fruit

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup lime juice
1/2 cup water
1/2 cup sugar
1 large banana, sliced diagonally
1 pint blueberries, divided
2 large nectarines, sliced
1 pint strawberry, hulled and halved
1 cup watermelon balls
1 cup seedless grapes, green
1 kiwi, peeled and sliced
dark sweet cherry, with stems (to garnish)

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.

Nutrition Facts : Calories 191.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 48.9, Fiber 4.6, Sugar 38.2, Protein 2.1

SUMMER ABUNDANCE FRUIT SALAD



Summer Abundance Fruit Salad image

This is fresh and light, perfect for finishing off a meal of grilled summer fare. Use the freshest, ripest fruit you can find. I used to buy fruit salad like this many years ago from a seaside fruit stand -- I think they used their bruised fruit to cut up for the salad, and it was my favorite thing to buy at the beach. The "cooking" time is actually chilling time, to allow the fruit to macerate and the mint flavor to spread through.

Provided by Susiecat too

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

2 large peaches or 2 large nectarines
2 large plums or 3 small plums
1 pint blueberries
1 pint raspberries
2 cups seedless grapes
1/3 cup fresh mint leaves (about 1/3 c packed, 1 small handful)
4 tablespoons sugar, divided
1 cup heavy cream
1/2 teaspoon vanilla

Steps:

  • Dice peach and plums into 1/2-inch size (approx. 1 cm).
  • Slice grapes in half lengthwise.
  • Finely mince the mint leaves.
  • Mix all the fruit and the mint leaves in a bowl with 3 Tbsp of sugar. Cover and set aside in refrigerator for at least an hour.
  • Just prior to serving, mix remaining 1 tbsp sugar and vanilla with the heavy cream, and whip until it holds soft peaks.
  • Mix the fruit thoroughly one more time, some of the raspberries will have macerated to juice, and that is deliciously fine!
  • Serve fruit in bowls or glasses (or paper cups if you want to).
  • Top each serving with a dollop of whipped cream.

Nutrition Facts : Calories 222.1, Fat 11.6, SaturatedFat 6.9, Cholesterol 40.8, Sodium 13.2, Carbohydrate 30.6, Fiber 4.8, Sugar 23.2, Protein 2.2

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