Recipes for "fruit salad"

Gather all ingredients.

Place marshmallows, coconut, oranges, cherries, whipped topping, pineapple, fruit cocktail, nuts, nutmeg, and cinnamon into a large serving bowl; mix until well combined.

Place in the refrigerator to chill for 30 to 45 minutes before serving.

Enjoy!

1. Slice the watermelon and cantaloupe into 1/2 inch slices. Remove the seeds from the cantaloupe. Cut the fruit slices into stars using cookie cutters or cut into 1 inch cubes. Do the same with the feta. Arrange the fruit and on a large serving plate or layer into stacks. Save the scraps for snaking on.

2. Sprinkle the blueberries over top.

2. Sprinkle the blueberries over top.

3. In a small bowl, stir together the zest of 1 lime and the juice of 2 limes, the honey, and the fresno pepper. Drizzle the dressing over the fruit. Add the fresh mint and a sprinkle of salt. Serve the fruit chilled, with extra honey if desired.

Wash, cut, and gently toss the cucumbers, grapefruit, almonds, mint, and chives.

Whisk the dressing ingredients together. Taste and adjust to your preferences. Drizzle over the salad ingredients. Chill until ready to serve.

Just before serving, gently mix the avocado pieces into the salad. Top with additional herbs or almonds.

Bring a large pot of water to a boil over high heat. Cook the orzo until soft, about 1 minute longer than the package directions for al dente. Drain the pasta, then set in a large bowl in the refrigerator to cool.

Set a fine-mesh strainer over a medium bowl. Drain the pineapple tidbits and mandarin oranges through the strainer, reserving the liquid. Combine the drained fruit with the maraschino cherries in an airtight container and transfer to the refrigerator.

In a medium heatproof bowl, whisk the sugar, flour, egg, and yolk until smooth. Add 1 cup of the reserved fruit juice to a small saucepan. Bring to a low simmer over medium-low heat (it should be steaming but not bubbling).

While whisking constantly, slowly drizzle 3 tablespoons of the warm juice into the egg mixture to warm it through. Transfer the egg mixture to the saucepan and cook, whisking often, until slightly thickened, 2 to 4 minutes.

Stir the sauce into the cooled pasta, breaking up any stuck-together clumps and thoroughly coating the pasta. Cover and refrigerate until fully chilled, at least 4 hours and ideally overnight. If your whipped topping is frozen, move it to the fridge at this time.

When ready to serve, drain the reserved fruit of any accumulated liquid, then stir the fruit and whipped topping into the pasta. Serve cold.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Before serving, drain any pooled liquid and stir to reincorporate everything.

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Add all the fruit to a large bowl.

Sprinkle lemon juice over them to keep them from getting brown.

Gently toss to combine.

Serve immediately. Or cover and chill for up to 2 hours before serving.

Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

Drain off any excess juice from the fruit into a small saucepan.

Add the lime juice, honey, and cardamom to the saucepan.

Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.

Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Gather the ingredients.

To make the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.

Remove from heat and stir in vanilla extract. Set aside to cool.

Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.

Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.

Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.

In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.

In a large salad bowl, combine the peach pie filling and pineapple chunks.

Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.

Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.

Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.

Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.

Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.

Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

Combine strawberries and blueberries in a large bowl. Sprinkle with sugar and lemon juice; toss lightly. Refrigerate until cold, at least 30 minutes.

About 30 minutes before serving, cut bananas into 3/4-inch-thick slices; toss with berries until evenly distributed.

In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.

Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl.

Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.

Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.

Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.

Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.

Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.

Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

Combine pineapple, watermelon, mango, and green apple in a large bowl.

Combine lime juice, honey, and jalapeño in a blender; blend until smooth.

Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.

Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.

Store dressing, tightly covered, in the refrigerator for a week or so.