Sunday, June 29, 2014

Fruit Salads for Summer

There is nothing as refreshing as a nice fruit salad to go with your summer feasts. Here are a few new good ones that we found.

Glazed Fruit Medley


2 cups orange juice
1 cup sugar
2 tablespoons cornstarch
3 cups cubed honeydew
3 medium firm bananas, sliced
2 cups green grapes
2 cups halved fresh strawberries


In a small saucepan, mix the orange juice, sugar, and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes, or until thickened. Transfer to a small bowl; cool slightly.

Refrigerate, covered, for at least 2 hours.

Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

Yield: 10 servings.

Nutrition information: 3/4 cup equals 188 calories, 1 g fat, 0 cholesterol, 7 mg sodium, 47 g carbohydrate, 2 g fiber, 1 g protein.

Source: Taste of Home. you can find it here.

Notes: I am a sucker for honeydew. I just love it. I would suggest tossing the fruit with enough of the glaze to coat it. There is a lot of glaze in this recipe and chances are you won't need all of it.

Creamy Overnight Fruit Salad


Whipped Cream Dressing

2 eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice
1 tablespoon butter or margraine
3/4 cup whipping cream


1 can (15 oz) pitted dark sweet cherries in syrup, drained
2 cans (20 oz. each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
3 seedless oranges, peeled, cut into small chunks (you can also substitute two cans--11 oz each--mandarin orange segments, well drained)
1 cup miniature marshmallows


In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.

In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.

In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors, but no longer than 24 hours.

Makes 8 servings.

Recipe notes: For a lighter salad, omit whipped cream dressing. For dressing, reserve 1/4 cup pineapple juice from cans of pineapple; fold juice into 2 cups frozen (thawed) reduced-fat whipped topping.

Source: Betty Crocker website. You can find the recipe here.

1 comment:

  1. Both solid sides. When assigned a salad at a pot luck, I like to bring fruit. People rarely think about doing it, but are always grateful to have fresh fruit there. Always room for fresh fruit!