Fall Fruit Medley Recipes

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

PUMPKIN SHORTCAKE WITH FALL FRUIT MEDLEY

Steps:

• In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
• Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
• Beat with an electric mixer on low to medium speed until smooth.
• Pour batter into a greased and floured 8 inch round baking pan.
• Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
• Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
• Cook and stir over medium heat until sugar melts and mixture is bubbly.
• Stir in green apple, apple cider or juice, and prunes.
• Cook and stir for 5 minutes.
• Stir in cranberries.
• Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
• In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
• Fold in 1/2 cup canned pumpkin.
• Cool shortcake in the pan on wire rack for 10 minutes.
• Remove cake from pan and split into 2 layers.
• Place bottom layer on serving plate.
• Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
• Place remaining cake layer atop and repeat fruit layer.
• Top with dollops of remaining pumpkin cream.

FRUIT MEDLEY WITH CINNAMON DRESSING

Steps:

• In blender or food processor, place tofu, soymilk, honey, cinnamon, lemon juice, vanilla and salt. Cover; blend on medium-high speed until smooth and creamy.
• In large salad bowl, mix all remaining ingredients; toss with dressing. Store covered in refrigerator.

FRUIT MEDLEY SALAD

Steps:

• In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.