Winter Fruit Bowl With Almond Cream Recipes

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WINTER FRUIT BOWL



Winter Fruit Bowl image

A sweet-tart combo that adds a colorful accent to any meal, especially over the holidays. From Better Homes and Gardens magazine.

Provided by christina white

Categories     Berries

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

3 medium grapefruits (about 3 cups fruit)
1/2 cup sugar
1/2 cup orange marmalade
8 ounces fresh cranberries
3 medium bananas
fresh mint sprig (optional)

Steps:

  • To section grapefruit, cut off the ends of the grapefruit, then use a long, thin-bladed knife to cut out the core.
  • Resting one end of the grapefruit on a cutting board, cut off the peel in strips.
  • Peel the grapefruit apart and simply lift or pull each segment off the membrane, working over a bowl to catch juices.
  • Set grapefruit sections aside (should have about 3 cups).
  • Add enough water to the reserved grapefruit juice to measure 1 cup.
  • In a medium saucepan combine the 1 cup grapefruit juice, sugar, and marmalade.
  • Bring to boiling, stirring to dissolve sugar; reduce heat.
  • Add cranberries; cook and stir for 5-8 minutes or until skins pop.
  • Remove from heat; cool.
  • Add grapefruit sections.
  • Cover and chill.
  • Just before serving, slice bananas and stir into chilled grapefruit mixture.
  • Garnish with fresh mint, if desired.

Nutrition Facts : Calories 143.4, Fat 0.2, SaturatedFat 0.1, Sodium 9.8, Carbohydrate 37.5, Fiber 2.1, Sugar 24.9, Protein 1

EASY WINTER FRESH FRUIT SALAD



Easy Winter Fresh Fruit Salad image

Provided by Mel

Categories     Salad

Time 20m

Number Of Ingredients 10

*Fruit is adaptable; see note below*
1 cup fresh blueberries
1 cup peeled and diced kiwi fruit
1 cup mandarin oranges (drained, or fresh mandarin/navel orange segments)
1 cup diced apples or pears
1 cup halved grapes
1/2 cup pomegranate seeds
1 tablespoon honey
2 tablespoons orange juice (see note for lemon variation)
Light pinch of cinnamon

Steps:

  • Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.)
  • Whisk together the dressing ingredients and pour over the fruit and toss to combine.
  • The fruit salad can be made a couple hours ahead of time - keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.

Nutrition Facts : ServingSize 1 Serving, Calories 102 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 20 g

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  • I'm going to assume you are using fresh grapefruit. Not as easy as the slices you find in a jar but much more flavorful. If using fresh grapefruit, peel them, remove the pith, and section and be sure to work over a bowl so you can reserve any juices. If you do use the jarred slices, use the liquid they come in.
  • You need a cup of liquid so in a medium sized saucepan, add enough water to the natural juices to end up with a cup.
  • To this add the marmalade and sugar and bring to a boil over medium-high heat. Be sure to stir until the sugar dissolves.
  • Add the fresh cranberries and cook until the skins pop. This should take about 5 minutes but can take more. Immediately remove the pan from the heat and let it cool.


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