Big Fruit Salad Recipes

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.

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

FRUIT SALAD FOR A CROWD

Steps:

• Wash grapes and blueberries. Set aside to drain.
• Place all fruit in a large tin foil baking pan and set aside.
• In a medium size bowl, whisk together orange juice, honey and cinnamon until thoroughly combined. Pour dressing over fruit and gently toss with large spoon. Cover fruit with plastic wrap and place in fridge or cooler until ready to serve.

EASY FRUIT SALAD

Steps:

• In a large boil whisk pudding mix, vanilla and almond extract until smooth.
• Add in fruit and gently stir to coat with glaze.
• Refrigerate at least two hours or overnight. The juices from the fruit will combine with the pudding mix to create a glaze.

BUKO FRUIT SALAD RECIPE

Steps:

• Strain the juice of the fruit cocktail, nata de coco,and macapuno strings.
• Place fruit, nata de coco, coconut strips and macapuno strings in a large bowl.
• Add nestle cream and sweetened condensed milk.
• Mix thoroughly carefully not crushing the fruits and refrigerate overnight.
• Serve at labanan ang gutom!

BIG FRUIT SALAD

Steps:

• Cut the 2 melons in half, then scrap out the innards.
• Cut into 1/4's then 1/8's.
• Fillet from the skin and chop into 1/2-inch chunks.
• Toss into a BIG mixing bowl.
• Peel the mangoes and cut from the core then cut the two bigger pieces in half and chop into 1/2-inch chunks.
• Toss into the BIG mixing bowl.
• Wash the berries, and cut the tops off the strawberries and cut the big ones into halves of quarters.
• Toss into the BIG mixing bowl, then toss all the ingredients together.
• Peel and slice the kiwis into 1/4-inch rounds and place around the edges of the bowl for presentation.
• On the small holed side of your cheese grater (or with a micro plane), zest 2 of the limes and then place the zest in a small bowl.
• Juice all 4 of the limes into the bowl with the zest and then whisk in the sugar.
• Pour over the fruit salad and let sit for at least 4 hours before serving.