Fruit Salad For Easter Sunday Recipes

EASTER FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.

EASTER FRUIT SALAD

Steps:

• Drain pineapple chunks and mandarin oranges.
• Mix all ingredients together and chill.

EASTER AMBROSIA SALAD

Steps:

• Mix fruit, pecans, coconut and marshmallows in a large serving bowl.
• Gently stir in whipped topping until completely incorporated.
• Serve in small dessert bowls and decorate top with a few sprinkles.

SUNDAY BEST FRUIT SALAD

Steps:

• In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
• In a large salad bowl, combine the peach pie filling and pineapple chunks.
• Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
• Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
• Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
• Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

FRUIT SALAD FOR EASTER SUNDAY

Steps:

• In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.