1 can sliced peaches, drained
1 can pineapple chunks, drained
2 cans chunk fruit, drained
1 jar cherries, drained
1 small box vanilla instant pudding (dry)
2 T Tang (dry)
Combine Tang and pudding. Add enough pineapple juice to mix well. Pour over fruit. Mix well and chill until time to serve.
Fruit Plate with Yogurt Topping
1/2 cup vanilla yogurt
1/3 cup honey
1 cup red and green seedless grapes
3 red apples, any variety, chopped
11-oz. can of mandarin oranges
2 red pears, chopped
2 bananas, chopped
1/2 cup chopped walnuts
1 Tbs. lemon juice
2 cups watermelon, chopped (reserve the rind)
lettuce leaves, any variety
In a bowl, combine vanilla yogurt and honey. Refrigerate. Cut fruit into bite-size pieces. Line watermelon rind with lettuce leaves. Place fruit inside, and top with cooled yogurt mixture. Serve immediately.
To keep fruit from turning brown, lightly sprinkle them with lemon juice or immerse them in a solution of 5 parts water to 1 part lemon juice.
Stuffed Baked Apples
4 med. baking apples, cored
1/4 c. raisins
1/4 tsp. ground cinnamon
3/4 c. water1 tsp. lemon juice
Peel top third of each apple; place in an 8-inch square baking dish. Place 1 tablespoon raisins in each cavity, and sprinkle evenly with cinnamon. Combine water and lemon juice; pour over apples. Cover and bake at 375 degrees for 45 minutes; chill. Makes 4 servings.
Frozen Pineapple Cranberry Salad
1 can (20 ounce) crushed pineapple, drained
1 can (16 ounces) whole cranberry sauce
1 cup dairy sour cream
1/4 cup pecans, coarsely chopped
Combine all ingredients; spoon into an 8-inch square pan.
Freeze for several hours or overnight.
To serve, cut in squares or slices and arrange on salad greens.
Frozen pineapple cranberry salad serves 8.
3 pounds mixed fruits, cut into chunks
1 package (3 ounces) vanilla or French vanilla pudding, not instant
1 1/3 cups pineapple juice
1 1/3 cups orange juice
Put chilled fruit into a large serving bowl and set aside. In a saucepan, combine pudding mix and juices. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour the sauce over the fruit and mix well. Refrigerate until chilled.
Minted Fruit Salsa
Makes 4 servings. Use as a topping for angle food cake, frozen yogurt or pancakes or serve with baked cinnamon pita chips. Make up to 4 hours ahead.
1 C diced strawberries
1 C diced Granny Smith apples
1 C diced mango
1 1/2 T chopped fresh mint
1 T fresh lime jice
2 T orange marmalade
1 t minced fresh ginger
Garnish: fresh mint sprigs
Stir together, cover and chill 2 hours. Garnish with mint
Poached Pears with Ricotta, Walnuts and Balsamic Vinegar
1/2 cup Sugar
4 large, halved, peeled and cored Bosc Pears
1 cup Part-skim Ricotta Cheese
1/4 cup toasted, chopped Walnuts
4 tbsp Aged Balsamic Vinegar
Preheat oven to 350 degrees. To make syrup, combine sugar and 1 cup water in medium saucepan over medium-high heat, and bring to boil. Place pears in shallow ovenproof dish, and pour syrup over them. Cover with foil, and bake until tender, about 20 - 25 minutes. Remove from oven, and cool until just warm. Place 2 pear halves on each of four plates with a dollop of fresh ricotta and a sprinkle of walnuts. Spoon any syrup remaining in pan over and around the pears. Drizzle balsamic vinegar over each portion, and serve. Serves 4.
Connie’s Grape Salad
3 C seedless green grapes
3 C seedless red grapes
8 oz. cream cheese at room temperature
1/3 C mayonnaise
1/3 C sour cream
4 T sugar
1 C pecans
Cream mayo, sour cream, cream cheese and sugar together. Add grapes and nuts. Mix.
Fruit Salad with Whipped Cream
2 cups tart apples, diced
1 cup seedless grapes, green
1/2 cup Mandarin orange sections
1 cup miniature marshmallows
1/2 cup pecans
2 teaspoons lemon juice
1 cup whipped cream
1/4 cup sugar
Coat apples with lemon juice; mix in grapes, orange sections, marshmallows, and nuts. Combine sugar and whipped cream. Mix thoroughly. Fold fruit into cream. Serve immediately or chill.Serves 6.
Doobie’s Fruit Salad
1 C cream cheese, cut into small squares
1 C coconut
1 C marshmallows
1 C mandarin oranges
1 C pineapple chunks
Directions: Combine and chill.
Doobie's Fruit Salad 2
1 small pkg. orange jello
1 small Cool Whip
1 small cottage cheese
1 small can mandarin oranges
1 small crushed pineapple
nuts of your choosing (optional)
Drain oranges and pineapple. Put Cool Whip and cottage cheese in bowl. Whip in the dry jellow. Add the drained fruit. Add nuts if desired. Chill in refrigerator.
Cranberry Whipped Cream Salad
1 (8 1/4 oz.) crushed pineapple
1 (3 oz.) raspberry Jello
1 (16 oz.) whole cranberry sauce
1 tsp. grated orange peel
1 (11 oz.) mandarin oranges, drained
1 cup cream, whipped
Drain pineapple; reserve syrup and refrigerate pineapple. Add boiling water to syrup to make 1 cup. Dissolve Jello in hot liquid. Stir in cranberries and orange peel. Chill until partially set. Fold in mandarin oranges, pineapple, and whipped cream. Pour into serving dish or mold and refrigerate until set before serving.
Beannie's Fruit Salad
1 C sour cream
1 C coconut
1 C marshmallows
1 C mandarin oranges
1 C pineapple chunks
1 can sectioned grapefruit
Dip grapefruit in honey and then roll in nuts.
Beannie's Curried Fruit
Fruit of your choice
½ C brown sugar
¼ C margarine
2 t curry
Preheat oven to 350°.
Combine and boil the above
Pour over fruit of your choice.
Bake at 350° for 1 hour.
Combine all and chill.
Beannie’s Cherry Jello
This is my mom's recipe. She always made this for Thanksgiving and Christmas dinners.
1 large package Black Cherry Jello
1 medium can crushed pineapple (drain and save the juice)
1 jar maraschino cherries (drain and save the juice)
1 large package cream cheese
½ chopped nuts
Make cream cheese balls about ½ inch in diameter. Roll in chopped nuts. Use pineapple and cherry juice to make Jello with water according to directions on the package. Pour into jello mold and chill according to directions on the package.
Winter Grapefruit SaladIngredients:
1/4 C grapefruit juice
2 T balsamic vinegar
2 T olive oil
1 T sugar
1/8 t salt
1/8 t black pepper
4 C mixed greens
3 grapefruit, peeled, seeded and sectioned
2 pears, thinly sliced
1/4 C dried cranberries
1/3 C pecans, toasted
1/4 C crumbled blue or goat cheese
Whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper for dressing. Set aside.
Combine salad greens, grapefruit, pears, cranberries and pecans; top wtih cheese. Add dressing, tossing gently. Serve immediately.
Grapefruit and Avacado Salad
2 Florida pink grapefruit, divided
1/4 C white vinegar
3 T hone
1/4 t salt
1/4 t pepper
1 t vegetable oil
5 C mixed salad greens
1/2 ripe avocado, peeled, pitted and cut into 1-inch cubes
Peel 1 grapefruit and cut into segments, dicarding bitter pith. Peel remaining grapefruit. Reserve half of grapefruit. Cut remaining half into segments. Squeeze juice from reserved grapefruit half into small bowl. Whisk together fresh grapefruit juice, vinegar, honey, salt and pepper. Add oil, whisking constantly until blended. Place salad greens on a serving platter or in large bowl. Arrange grapefruit segments over greens. Sprinkle with avocado, and drizzle with dressing. Serve immediately.
Fruit Salad with Fresh Herbs
from Bon Appétit
2 cups diced peeled fresh pineapple
1 cup diced seeded peeled honeydew melon
1 cup diced peeled pitted mango (I've substituted a peach here.)
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon thinly sliced fresh cilantro or mint
1 tablespoon minced crystallized ginger
1 tablespoon minced red bell pepper
1 tablespoon sesame seeds (I've used nuts or sunflower seeds too.)
Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wineglasses and sprinkle with sesame seeds. Or, display in large glass bowl and allow guests to serve themselves.