Rainbow Fruit Bowl Recipes

HOW TO MAKE A RAINBOW FRUIT PLATTER

Steps:

• Wash and dry the fruit. Cut into bite-size pieces if desired.
• Arrange the fruit beginning with the strawberries along the edge of the plate.
• Continue adding the fruit, row by row, in the order listed. If the fruit slides towards the center, gently push the fruit back towards the edge of the plate and continue adding rows until the rainbow is complete.
• Add a small bowl on each side of the rainbow with one holding marshmallows and the other holding the Rolos candies. If prefered, place the marshmallows and candies directly on the plate.
• Serve with bamboo skewers if desired to allow guests to create their own rainbow kabob.

RAINBOW FRUIT SMOOTHIE BOWL

Steps:

• Prep the fruit toppings: peel the mandarin orange, wash and slice the kiwi into small pieces, rinse the blueberries.
• Add 1 cup frozen raspberries along with banana, greek yogurt and milk to the blender. Blend until smooth and creamy.
• Pour the smoothie into a bowl.
• Top with fruit to assemble a rainbow. Start with orange slices on the outer edge of the bowl, then add frozen raspberries, kiwi slices and blueberries. Serve with a spoon and enjoy!

RAINBOW FRUIT SALAD

Steps:

• Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers. , In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.

RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Quarter the strawberries and place into a large bowl.
• Dice the mango and place on top of the strawberries.
• Peel and dice the kiwi. Add into the bowl.
• Slice bananas and place in the bowl. Add in the blueberries.
• In a small bowl mix honey and lime juice.
• Pour syrup over the fruit and mix. Mix well.
• Enjoy!

RAINBOW FRUIT TACO BOWLS™

Steps:

• In medium bowl, beat cream cheese, 1/2 cup of the whipped topping and the condensed milk with electric mixer on medium speed until completely blended. Cover with plastic wrap; refrigerate about 1 hour or until chilled. Reserve remaining 1/4 cup whipped topping.
• Meanwhile, heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Sprinkle raw sugar to cover entire bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool.
• Fill each cooled bowl with about 2 tablespoons cream cheese mixture; spread evenly. Top with fruit in rainbow design in order listed. Spoon remaining 1/4 cup whipped topping on one end of rainbow. Sprinkle with sprinkles. Serve immediately. Store any remaining bowls in refrigerator.

RAINBOW FRUIT KABOBS WITH FLUFFY MARSHMALLOW DIP RECIPE

Steps:

• Slide a piece of strawberry, cantaloupe, pineapple, a green grape, two blueberries and a red grape onto each skewer; set aside.
• In a mixing bowl, beat together whipped cream cheese and marshmallow creme until smooth. Refrigerate until serving.