Summer Cinnamon Fruit Salad Food

SUMMER FRUIT SALAD WITH CINNAMON-HONEY SYRUP

Steps:

• In a bowl, combine fruits.
• In a small saucepan on low heat, blend together honey and cinnamon. Remove from heat. Drizzle over fruit in the bowl and gently turn the fruit over in the bowl to ensure that all the fruit is coated with the syrup. If fruit is still hot or very warm, allow it to continue to cool. Toss with lemon zest. Garnish, if you wish, and serve.

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.

SAMBER CINNAMON FRUIT SALAD

Steps:

• Cut fruits into bite-size pieces over a large serving bowl.
• Sprinkle nuts over the top.
• In a separate (small) bowl, mix sugar and cinnamon; sprinkle over fruits & nuts; mix well.
• This creates its own syrup if you let it rest for about 15 minutes.
• NOTE: Substitute "in-season" fruits (berries, melons) or go with "tropical" fruits (mango, kiwi) for a different flavor.
• VARIATION: Zap in the microwave for a bit to serve it warm--this is great to serve over panny cakes or waffles, too!

GRILLED FRUIT SALAD WITH CINNAMON CREAM

Steps:

• To make dip, in a small bowl, stir sour cream with vanilla, honey and cinnamon (or ginger).
• Taste, then add more cinnamon (or ginger) if needed.
• You can make this ahead, if you do, cover and refrigerate.
• To grill fruit, lightly oil grill and heat BBQ to medium/high.
• BBQ pineapple and mango with lid closed, turning occasionally, until grill marks form, fruit is hot, 6- 8 minutes.
• Bananas will cook quickly, so add for last 1 to 2 minutes of grilling.
• Remove to cutting board as pieces are done.
• Cut into small chunks and serve on a platter.
• Add optional strawberries.
• Serve with cinnamon cream for dipping or drizzle over fruit and have toothpicks on hand.
• Can serve warm or at room temperature.

SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING

Steps:

• Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
• Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
• Refrigerate 1 hour before serving.

SWEET CINNAMON FRUIT SALAD

Steps:

• whisk together cinnamon, honey and orange juice.
• toss fruit together, reserving blueberries and raspberries.
• toss sauce with fruit.
• add blueberries and raspberries last so you don't mush them up.
• let sit in fridge for at least a half an hour for flavors to develop.

CINNAMON FRUIT SALAD UNDER A CLOUD OF MERINGUE

Steps:

• Preheat the oven to 450.
• Slice the bananas and chop the apples.
• Combine all the fruit in a large oven-proof bowl or casserole.
• Add the honey through the lemon juice and mix well.
• Beat the egg whites until they are nice and frothy.
• Slowly add the sugar while beating.
• Beat to stiff peaks.
• Spread the meringue over the top of the fruit, sealing all the fruit inches.
• Bake for 5-10 minutes or until the top of the meringue is mildly browned.
• Can be served warm or cold.

SUMMER FRUIT SALAD II

Steps:

• Gently toss the watermelon, peach, nectarine, plum, blueberries, and grapes together in a large bowl. Sprinkle the coconut and cinnamon over the fruit mixture and lightly stir to mix. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour before serving. Top with whipped topping as desired.

SUMMER CINNAMON FRUIT SALAD

Steps:

• In a bowl, blend cinnamon and preserves together with a fork.
• Add apples and toss.
• Top with strawberries and eat!

VANILLA CINNAMON FRUIT SALAD

Steps:

• Combine all fruit in large bowl.
• In small bowl, combine pudding mix and cinnamon.
• Sprinkle over fruit and stir lightly.
• Sprinkle juice over fruit 1 T at a time, stirring lightly until slightly pasty.
• (Fruit will add wetness over time.).

SUMMER FRUIT SALAD WITH CRISPY CINNAMON STICKS AND

Steps:

• Prepare cinnamon crisps by preheating oven to 375 deg. Place wonton wrappers on a cookie sheet and brush with oil, then sprinkle with cinnamon sugar. Cut each wrapper into ½ inch strips. Bake for 7-8 minutes, until light brown. In small bowl, mix together yogurt, honey, rosemary and cinnamon. Set aside. Toss together frisee and watercress and place in large salad bowl or on platter. Gently mix about half of yogurt dressing with greens. Spread fruit over greens. Drizzle with remaining dressing and top with cinnamon crispy sticks.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.