Fruit Salad Medley Recipes

FRUIT MEDLEY SALAD RECIPE

Steps:

• Open and drain canned fruits with a strainer and let excess juice drain well for about 20 minutes. In a mixing bowl or measuring glass combine all-purpose cream, sweetened condensed milk and vanilla or almond extract. Check the sweetness according to your taste and adjust, but don't forget that marshmallows are sweet too.
• Combine drained fruits and marshmallows in a deep serving dish or container preferably with a lid. (A fresh ripe mangoes can also be added on this recipe for a superb taste. Just avoid adding over ripe ones or it will be mushy and we don't like that, hehe). Mix fruits and marshmallows gently and add in the cream mixture and toss gently to coat the fruits evenly.
• Cover your salad with a lid or plastic cling wrap and chill for at least 2 hours before serving. You can add mint to garnish or a scoop of vanilla or mango ice cream, if you like. Any leftovers must be stored in an airtight container and keep refrigerated to avoid spoilage. This fruit medley salad will last for a week if stored properly.

RAINBOW FRUIT SALAD MEDLEY

Steps:

• In a small bowl, combine the first five ingredients; mix well. In a large bowl, combine the fruit. Add dressing and toss to coat. Serve immediately with a slotted spoon.

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.

FRUIT SALAD MEDLEY

Steps:

• In a resealable plastic bag, combine the cantaloupe, watermelon and grapes.
• In a small bowl, whisk the orange juice, honey and lime juice. Stir in the jalapeno and lime peel.
• Pour over the fruit. Seal bag, removing as much air as possible, and turn to coat.
• Refrigerate for at least 1 hour.
• Just before serving, add the peeled and sliced kiwi to the salad, tossing with the dressing to coat.
• Serve with a slotted spoon.
• Optionally, you could cut the melon into balls with a melon baller, but this takes longer and the contrast of the chunky melon pieces with the round grapes makes a nice presentation.

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.

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

CREAMY FRUIT MEDLEY

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.