CHILLED MIXED FRUIT
Our Christmas meal always began with this refreshing, colorful cup that combines seven different fruits. You could even serve it as a light summer dessert with a scoop of lime sherbet.-Janet Wood, Windham, New Hampshire
Provided by Taste of Home
Categories Appetizers Breakfast Brunch Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Cool completely., Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding fruit over a bowl to catch juices, remove grapefruit sections by cutting along the membrane. Repeat with oranges., Place lemon juice, sugar syrup, citrus sections and reserved juices in a large bowl; toss to combine. Refrigerate, covered, 8 hours or overnight. Stir in remaining fruit; refrigerate, covered, 1 hour longer.
Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 3g fiber), Protein 1g protein.
FRUIT SALAD WITH APPLE VANILLA SYRUP
This fruit salad is amazing, and there is NO ADDED sugar to the syrup because it's made with 100% pure apple juice. The colors of the strawberries, blueberries and mangoes together are absolutely beautiful. This is now my new signature "summer" dish that people ask me to bring to picnics and cook outs. I found this in Vegetarian times. It was mentioned that the vanilla apple syrup alone can be used as a sweetener for plain yogurt, iced tea or cocktails, in place of simple syrup made with sugar.
Provided by Kozmic Blues
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place apple juice and lemon zest in a pot.
- Slice the vanilla bean in half, and scape out the seeds into the juice. Add bean pod to the pot as well.
- Bring to a boil over medium high heat.
- Reduce to medium low and simmer for 30 minutes, or until mixture is syrup-like and reduced to 1/3 cup.
- Remove lemon zest and vanilla bean, and cool to room temperature.
- Sometimes I strain the cooled syrup through a mesh strained if there are pieces of the bean pod still left behind.
- Toss mangoes, strawberries and blueberries with the syrup and serve.
Nutrition Facts : Calories 114.3, Fat 0.7, SaturatedFat 0.1, Sodium 4.1, Carbohydrate 28.4, Fiber 3.2, Sugar 23.3, Protein 1.3
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