Vanilla Fruit Salad Food

VANILLA FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Add enough cold water to juice to make 6 cups. , In a very large bowl, whisk juice mixture and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the oranges, apples and reserved pineapple. Refrigerate until chilled.

FRUIT SALAD WITH VANILLA YOGURT

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

FRUIT SALAD WITH VANILLA

Steps:

• In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.

FRUIT SALAD WITH VANILLA DRESSING

Steps:

• In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
• Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

HONEY-VANILLA FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons (remove any seeds). Transfer to a large bowl and add the strawberries and grapes.
• Combine the honey and vanilla bean in a small saucepan and warm, stirring, over low heat until the honey is warm and pourable and speckled with vanilla beans, about 3 minutes. Remove the vanilla bean and scrape out any remaining seeds and stir them back into the honey; discard the bean pod. Pour over the fruit and toss well. Set aside to cool. Serve at room temperature or refrigerate until cold.

CITRUS-VANILLA SALAD

Steps:

• Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
• Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
• Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.

VANILLA PUDDING FRUIT SALAD

Steps:

• Combine bananas, apples and lemon juice in large mixing bowl.
• Toss until evenly coated.
• Add pineapple, strawberries, grapes and pecans.
• In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
• Add pudding mixture to fruit.
• Mix gently until throughly coated.
• Refrigerate until ready to serve.

VERY VANILLA FRUIT SALAD

Steps:

• Mix all ingredients together in a large bowl; refrigerate at least an hour or until ready to serve.

VANILLA FRUIT SALAD FOR SIXTY PLUS

Steps:

• Drain pineapple, reserving juice.
• Place pudding mix in large bowl.
• Measure pineapple juice, and add as much water as needed to make 6 cups.
• Stir pineapple juice into pudding mix until thickened, about 4 or 5 minutes.
• Fold fruit into pudding.
• Divide fruit salad into four 13 x 9 inch pans that have been lightly sprayed with nonstick cooking spray (like Pam)--each pan should hold about 8 cups of fruit salad.
• Refrigerate until chilled.

VANILLA FRUIT SALAD

Steps:

• In a large bowl combine all fruit with juices.
• Add package of vanilla pudding.
• Mix well and top with coconut.
• Chill.

VANILLA FRUIT SALAD

Steps:

• Peel and seed melons + mangoes. Cut in to small dices.
• Rinse blueberries and strawberries (remove leaves and stems), let drain on kitchen roll.
• Cut strawberries in smaller pieces.
• Carefully mix all fruits together in a big bowl.
• Stir together orange juice, lemon juice, vanilla and Stevia. Pour over the fruits and stir.
• Cover and refrigerate about 1 hour (or more).
• (If using) - Garnish with chopped nuts just before serving.

VANILLA-SCENTED FRUIT SALAD

Steps:

• In a small saucepan over low heat, heat agave nectar and vanilla bean very slowly until hot and vanilla is aromatic. Cool completely, then remove vanilla bean and stir in lemon juice and zest.
• In a large bowl, combine all the fruit. Chiffonade mint leaves and add to fruit along with 1/2 cup agave syrup. Stir to combine, cover and refrigerate for at least 1 hour before serving.