SUMMER FRUIT SALAD WITH CINNAMON-HONEY SYRUP
This Summer Fruit Salad with Cinnamon-Honey Syrup, with fresh watermelon and berries, is the perfect treat for the hot summer days.
Provided by Brandie Valenzuela
Categories Salad
Number Of Ingredients 7
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 WITH HONEY-CINNAMON SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
SWEET CINNAMON FRUIT SALAD
A great treat for summer desserts. You may use any fruit that is in season, these just happen to be my favorite combination. You can top with a little sweetened whipped cream if you desire.
Provided by Kim76
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- whisk together cinnamon, honey and orange juice.
- toss fruit together, reserving blueberries and raspberries.
- toss sauce with fruit.
- add blueberries and raspberries last so you don't mush them up.
- let sit in fridge for at least a half an hour for flavors to develop.
Nutrition Facts : Calories 190.3, Fat 1.1, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 47.6, Fiber 8.2, Sugar 35.5, Protein 2.9
3 INGREDIENT HEALTHY HONEY YOGURT FRUIT SAUCE
This recipe will make enough syrup for a salad that serves 6. Adjust recipe as needed.
Provided by Layla
Time 5m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a medium bowl and whisk until fully combined. Serve with fruit or dessert as a dip or topping.
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- Prepare syrup by adding honey to water and heating until the honey is dissolved (this is a nice way to use crystallized honey straight from the jar). Add cinnamon sticks, simmer five minutes. Add apples (with blossom ends removed) to syrup. Simmer five minutes (just to heat through), you don’t want to overcook them, as they will cook more during processing. Apple skins will darken as they cook (think applesauce or baked apples).
- Load hot apples into hot quart jars, fill with syrup to 1/2 inch headspace. Run you chopstick or small non-metallic spatula between the apples and the jar to remove air bubbles (metal may scratch the inside of the jar). Add extra syrup if needed. Wipe rim clean, screw on lid (not too tight – air must escape during processing).
- Place jars on rack in canner. When all apples are packed (you should have 4-5 jars), lower jars into water. Make sure jars are covered by 1-2 inches of water. Bring to boil, process (boil gently) 20 minutes. (See peach post for photos of canning setup and jars in canner.)
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