Texas Fruit Recipes

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TEXAS BRAZIL NUT FRUITCAKE



Texas Brazil Nut Fruitcake image

This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole.

Provided by Juanita Peek

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 36

Number Of Ingredients 12

1 cup white sugar
1 pinch salt
½ teaspoon vanilla extract
4 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pound Brazil nuts
1 pound chopped walnuts
1 pound pecan halves
1 pound red candied cherries
1 pound green candied cherries
2 pounds pitted dates

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
  • Beat eggs, salt and vanilla together until very light and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and green cherries into a large bowl. Dust with the remaining 1/2 cup flour. Then add the egg and sugar mixture. This is a very stiff mixture. Mix with hands.
  • Press into 3 - 9x5 inch loaf pans which you have lined with parchment paper and have greased both pan and paper. Bake for 1 hour at 350 degrees F (175 degrees C).

Nutrition Facts : Calories 439.4 calories, Carbohydrate 49.2 g, Cholesterol 20.7 mg, Fat 26.6 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 52.1 mg, Sugar 35.3 g

TEXAS FRUIT CAKE RECIPE - (3/5)



TEXAS FRUIT CAKE Recipe - (3/5) image

Provided by rmille6277

Number Of Ingredients 6

1 small can coconut
1/2 pound candied cherries
1/2 pound candied pineapple
2 1/2 cups pecans
1/2 cup all-purpose flour
1 can sweetened condensed milk

Steps:

  • Mix in order given. Spray miniature muffin pans with non-stick spray. Fill with cake batter. Place pan of water on bottom of oven while baking. Bake at 350deg for 20 minutes (small ones) to 30 minutes (large ones) until golden brown. Let stand for a few minutes before removing from pans. Makes about 48 large cakes or 80 small ones.

TEXAS FRUIT SALAD



Texas Fruit Salad image

This is a great spring/summer salad to serve when you're looking for something a little different. It's colorful, healthy, and looks beautiful! Originally from the Houston Chronical's food section featuring favorite spring menus.

Provided by Leslie in Texas

Categories     Fruit

Time 35m

Yield 10 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons raspberry vinegar
1 tablespoon chopped pecans, toasted
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1 tablespoon fresh basil, chopped
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 ripe avocado
10 cups mixed baby greens, about
3 kiwi fruits, peeled, cut lengthwise in half, and sliced
2 red grapefruits or 2 pink grapefruit, sectioned
1 pint strawberry, hulled and sliced

Steps:

  • To make dressing, whisk together in a small bowl the oil, vinegar, nuts, orange juice, lime juice and zest, basil, mustard, salt and pepper.
  • For salad, cut avocado in half.
  • Cut 1 half into cubes.
  • Cut remaining half into 8 wedges and set aside for garnish.
  • In a large bowl, combine avocado cubes, greens, kiwi, grapefruit, and strawberries.
  • Drizzle with dressing and toss until evenly coated.
  • Arrange avocado slices on top and serve.

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