Fruit Salad With Lemon Cinnamon Syrup Recipes

SUMMER FRUIT SALAD WITH CINNAMON-HONEY SYRUP

Steps:

• In a bowl, combine fruits.
• In a small saucepan on low heat, blend together honey and cinnamon. Remove from heat. Drizzle over fruit in the bowl and gently turn the fruit over in the bowl to ensure that all the fruit is coated with the syrup. If fruit is still hot or very warm, allow it to continue to cool. Toss with lemon zest. Garnish, if you wish, and serve.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

EASY WINTER FRESH FRUIT SALAD

Steps:

• Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.)
• Whisk together the dressing ingredients and pour over the fruit and toss to combine.
• The fruit salad can be made a couple hours ahead of time - keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.

CINNAMON-BASIL FRUIT SALAD

Steps:

• In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

HONEY LEMON FRUIT SALAD RECIPE

Steps:

• To make the dressing, combine all ingredients in a small saucepan. Bring to a boil.
• Reduce heat and simmer for approximately 3-5 minutes. Set aside and allow dressing to cool (about 25 minutes).
• For the salad, gently toss together all of the fruit. Pour cooled dressing over the fruit, stir, and refrigerate until ready to serve. Garnish with additional lemon zest just before serving, if desired.

SUMMER FRUIT SALAD WITH LEMON DRESSING

Steps:

• Make the dressing. In a small saucepan, bring to a boil the sugar, water, lemon zest and lemon juice. Continue cooking for a few more minutes, about 10-15 minutes, until the sauce begins to thicken a bit. Cool, then refrigerate. The dressing needs to be completely cool before pouring it on the fruits.
• Make the salad. In a large bowl, toss all the fruit together including the mint. When ready to serve pour the lemon dressing over and toss well.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.