Freshfruitbowl Recipes

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FRESH FRUIT BOWL



Fresh Fruit Bowl image

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. -Marlon Kirst, Troy, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 6

8 cups fresh melon cubes
1 to 2 tablespoons corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional

Steps:

  • In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FRESH FRUIT BOWL



Fresh Fruit Bowl image

Take advantage of your favorite seasonal fruits to put together the BEST fresh fruit bowl! I've got a few easy tips for cutting, storing and assembling your fruit so that it tastes and looks amazing.

Provided by Lauren Allen

Categories     Side Dish

Time 10m

Number Of Ingredients 6

1 watermelon (cut into small pieces)
1 pineapple (cut into small pieces)
4 cups red grapes (rinsed and pat dry)
1 quart fresh strawberries (washed, hulled, halved)
3 cups Berries (your favorite kind)
Any other fruit you enjoy or that is in season!

Steps:

  • Cut fruit into small pieces. Store each type of fruit separately, in ziplock bags. Place 1 or 2 pieces of folded paper towel in the bottom of the ziplock bags containing the really juicy fruits, like watermelon and pineapple. Refrigerate until ready to serve. When ready to serve, add everything to a serving bowl and serve immediately.

Nutrition Facts : Calories 344 kcal, Carbohydrate 87 g, Protein 5 g, Fat 1 g, Sodium 10 mg, Fiber 8 g, Sugar 68 g, ServingSize 1 serving

FRESH FRUIT BOWL



Fresh Fruit Bowl image

The beautiful colors of the assorted fruit makes this a great summer salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled dinner or an early-morning meal. From TOH Parties, Potlucks and Barbecues. Prep time does not include chill time.

Provided by Crafty Lady 13

Categories     Strawberry

Time 15m

Yield 3-4 quarts

Number Of Ingredients 6

8 -10 cups fresh melon, cubes cantaloupe and honeydew
2 tablespoons light corn syrup
1 pint fresh strawberries, quartered
2 cups fresh pineapple, chunked
2 oranges, peeled and sectioned
fresh mint leaves (optional)

Steps:

  • In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
  • Tip: A medium cantaloupe will yield about 4-1/2 cups of cubes, while a medium honeydew will yield about 4 cups.

Nutrition Facts : Calories 170.2, Fat 0.6, Sodium 11.3, Carbohydrate 43.7, Fiber 5.9, Sugar 27.2, Protein 2.2

FRESH FRUIT PLATTER



Fresh Fruit Platter image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 8

2 small ripe melons
1 "golden" pineapple
2 bunches grapes
1 pint fresh figs
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 red papaya

Steps:

  • I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
  • Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
  • Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

PERFECT SUMMER FRUIT SALAD



Perfect Summer Fruit Salad image

The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.

Provided by Nicole Graham Holley

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 3h30m

Yield 10

Number Of Ingredients 13

⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

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.

Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g

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