Spiked Fruit Salad Recipes

SPIKED FRUIT SALAD RECIPE - (4/5)

Steps:

• Place all the ingredients in a large bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

SPICED FRUIT SALAD

Steps:

• Clean, drain, chop fruits; combine in a bowl.
• Combine juices, honey and cinnamon and pour over fruit.
• Cover and chill for overnight or 8 hours.
• *Iuse canned apricots and omit the prunes.

SPIKED SUMMER FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
• Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
• Copyright 2016 Television Food Network, G.P. All rights reserved

SPIKED FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SPIKED WATERMELON SALAD

Steps:

• Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve.

SPIKED FRUIT SALAD

Steps:

• fruits you could use can be 1 or 2 of your favorite or a combination of many fruits such as strawberries sliced, melon balls, plums, peaches, pears, whatever is in season or on SALE!
• place fruit in a bowl and sprinkle with sugar, mix gently to coat.
• pour cold champagne over enough to almost cover fruit, garnish wiht mint leaves let stand in refridgerator 1-2 hours.
• **jazz it up by serving in champagne glasses topped with a mint leaf or 2**.

SPIKED FRUIT CUP

Steps:

• Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
• Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
• To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

SPICY FRUIT SALAD

Steps:

• Mix pineapple, watermelon, mango, and green apple in a large bowl.
• Blend lime juice, honey, and jalapeno in a blender until smooth.
• Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

SPIKED SUMMER FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SPICED FRUIT SALAD

Steps:

• In a small bowl, combine the yogurt, brown sugar, cinnamon and nutmeg. Gently toss bananas and apples with lemon juice; add grapes. Divide among individual bowls. Drizzle with the yogurt mixture. Serve immediately.