Summer Fruit Salad For 2 Food

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.

SUMMER FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight., In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.

SUMMER FRUIT SALAD FOR 2

Steps:

• In a small salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add banana just before serving. Serve with a slotted spoon.

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.

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 FRUIT SALAD

Steps:

• In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
• To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.

SUMMER ABUNDANCE FRUIT SALAD

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.

FRUIT SALAD

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

EASY SUMMER FRUIT SALAD

Steps:

• In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon.