Fruit Salad Recipes. From Ambrosia to jell-o to Winter Fruit Compote. Fruit salads of every description

AMBROSIA

APPLE-APRICOT SALAD

BLUEBERRY JELLO SALAD

BREAKFAST CRANBERRY SALAD

CHEESE AND PINEAPPLE SALAD

CITRUS WALNUT SEMIFREDDO

COOL GREEN FRUIT SALAD

CRANBERRY SALAD

ENDIVE SALAD WITH APPLES

FRESH CRANBERRY SALAD

FROZEN CRANBERRY BANANA SALAD

FROZEN FRUIT SALAD

FROZEN INDIVIDUAL WALDORF SALADS

FRUIT BOWL WITH DRESSING

FRUIT SALAD

GINGERED BANANAS

LEMON JELLO CREAM SALAD

MAPLE BAKED APPLES

MINTED MELON BALLS

MOUNTAIN APPLE SALAD

OVERNIGHT FRUIT SALAD

POACHED PEARS IN VANILLA SYRUP

RASPBERRY GLAZED PEARS IN PORT WINE SYRUP

RED PEAR & MIXED GREENS

SUMMER TIME SALAD

WALDORF SALAD

WINTER FRUIT COMPOTE

APPLE-APRICOT SALAD > Back to Top <

2/3 cup apricot nectar juice
One 3.5-ounce package vanilla pudding, instant dry mix
2 cups peach slices, drained
2 medium Granny Smith Apples
2 medium Red Delicious Apples
1 cup grapes (red and green)
1 cup pineapple

In large bowl, whisk together apricot juice and pudding mix. Cut peach slices in bite-size peaces. Wash fresh fruit. Core apples and cut in bite-size pieces. Add peaches, pineapple, apples, and grapes to apricot mix; stir gently to coat. Chill before serving.

BREAKFAST CRANBERRY SALAD > Back to Top <

One 1-pound bag of cranberries, rinsed
1 large unpeeled orange, quartered
1 large unpeeled red apple, quartered
One 1-pound can crushed pineapple
2 cups sugar
3 cups boiling water
1 small package lime Jello gelatin
1 small package orange Jello gelatin

Grind apple, orange, and cranberries in food processor. Add pineapple and sugar to other fruit. Mix together in large bowl. Let stand 2 hours. In separate bowl, dissolve both packages of gelatin in water and let soft set in refrigerator. After 2 hours or soft set, add gelatin mixture to fruit; refrigerate over night.

Use an ice cream scoop to serve on red leaf lettuce in a small individual bowl. Makes a great pick up and color to slices of cantaloupe or green melon. Makes: A LOT!!.

FROZEN CRANBERRY BANANA SALAD > Back to Top <

One 20-ounce can pineapple tidbits
5 medium firm bananas, sliced thin
One 16-ounce can whole-berry cranberry sauce
1/2 cup sugar
One 12-ounce carton frozen Cool Whip dessert topping, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, and nuts. Pour into a 13 x 9 x 2-inch dish. Freeze until solid. Remove from the freezer 15 minutes before cutting. Serves: 12 to 16.

FROZEN FRUIT SALAD > Back to Top <

1/3 cup coarsely chopped walnuts
3 Tablespoons maraschino cherries, drained and finely chopped
One 9-ounce can crushed pineapple, drained
2 cups thick sour cream
3/4 cup sugar
2 Tablespoons lemon juice
1/8 teaspoon salt
1 medium banana, diced

Combine the walnuts, cherries, and pineapple and set aside. Mix the remaining ingredients together. Add fruit and nut mixture and spoon into muffin paper liners and freeze. Remove paper liners when frozen and set out approximately 15 to 20 minutes before serving. Serves: 14 to 15.

FRUIT BOWL WITH DRESSING > Back to Top <

Fruit-flavored yogurt (raspberry and strawberry are very good)
1 pint sour cream
Half and half (for flavor and consistency)
Shredded coconut
Chopped walnuts
Boiled raisins
Seasonal fruit

Combine all ingredients except fruit to your own preferred consistency. Mix well. Cut several different seasonal fruits (apples, melons, kiwi, strawberries and peaches) and mix together in a large bowl. Place seedless grapes on top. Pour fruit dressing over the entire fruit bowl. Sprinkle shredded coconut and chopped walnuts over dressing. Sprinkle boiled raisins over the entire fruit bowl. Serve the fruit bowl with hot, flaky croissants, juice and coffee. Serves: 4 or more depending on the amount of fruit.

FRUIT SALAD > Back to Top <

1 apple, cut into chunks
1 orange, cut into chunks
3 to 4 strawberries, cut into chunks
1 peach, cut into chunks
1 banana, cut into chunks
1 cup of flavored yogurt, chef's choice of flavor
1 cup of granola cereal, approximately

Put fruit in a bowl and mix. Add flavored yogurt and granola and mix well. Serve cool.

NOTE: Any fruit can be used, and cornflakes can be substituted for granola.

COOL GREEN FRUIT SALAD > Back to Top <

3 honeydew melons
1 cup green seedless grapes
2 kiwi fruit
1 starfruit
1 green-skinned apple
1 lime
1 cup sparkling white grape juice

Melons: cut and remove seeds and cut off outer shell. Dice. Grapes: remove stems and cut in half. Kiwi: peel and chop in quarters. Starfruit: thinly slice. Apple: core thinly, slice, and place the slices in a bowl with the melon grapes, kiwi, and star fruit.

Lime: thinly pare the rind and cut into thin strips. Blanch the strips in boiling water for 30 seconds, drain them and rinse them in cold water. Squeeze the juice from the lime and toss into the fruit. Place in refrigerator for one hour. Before serving, place in bowls and add sparkling grape juice over top. Sprinkle with lemon rind. Serves: 6.

MOUNTAIN APPLE SALAD > Back to Top <

3 large McIntosh apples
1/2 cup celery, chopped
1/2 cup dates, chopped
3 Tablespoons fresh orange juice
1/2 cup sour cream
1 Tablespoon mayonnaise
2 Tablespoons sweetened whipped cream
1/2 cup pecans, chopped

Wash apples; remove seeds and dice (do not peel). In a medium-sized bowl, combine apples, celery, dates, and orange juice. Blend well to coat evenly. In a separate bowl, whisk together sour cream, mayonnaise, and whipped cream. Pour over apple mixture and blend until thoroughly mixed. Chill for several hours. Add nuts just before serving.
Serves: 4

OVERNIGHT FRUIT SALAD > Back to Top <

One 20-ounce can chunk pineapple, drained (reserve juice)
Two 11-ounce cans mandarin oranges, drained
One 6-ounce package instant lemon pudding mix
2 teaspoons Tang orange drink mix
2 or 3 unpeeled apples, diced
2 or 3 bananas, diced

Dissolve orange drink mix in pineapple juice. Add instant pudding mix. Stir until thick. Fold in pineapple and oranges. Chill overnight. Before serving, add apples and bananas.

CRANBERRY SALAD > Back to Top <

Two 3-ounce packages raspberry Jello gelatin
1-1/4 cups boiling water
One 16-ounce can crushed pineapple (with juice)
One 1-pound can whole cranberry sauce
3/4 cup port wine
1 cup chopped pecans
8 ounces cream cheese
1 cup sour cream

Combine gelatin, water, pineapple, cranberry sauce, and port wine. Fold in pecans. Chill until firm. Soften cheese and beat in sour cream until smooth. Spread over gelatin and chill until serving.

BLUEBERRY JELLO SALAD > Back to Top <

1 package raspberry Jello
1 envelope unflavored gelatin
1 cup half and half cream
1 cup sugar
1 teaspoon vanilla
1 8 ounce package cream cheese
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 package raspberry gelatin
1 pound 3 ounce can of blueberries, including juice

First layer: Dissolve one package raspberry Jello in 2 cups hot water and pour into 8 x 12 inch shallow dish

Second layer: Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat one cup half and half cream with one cup sugar (without boiling), then stir in the softened gelatin. Add one teaspoon vanilla and one-eight ounce package cream cheese. Cool to room temperature and add 1/2 cup nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add a 1 pound 3 ounce can of blueberries, including juice. Allow each layer to set before adding another.

LEMON JELLO CREAM SALAD > Back to Top <

1 large box of lemon gelatin
Juice from 1 or 2 fresh lemons
2 teaspoons almond extract
2 cups hot water
1 large can unsweetened crushed pineapple (use juice)
1 large can mandarin oranges, drained
1/2 pint whipping cream, whipped

Dissolve gelatin in hot water. Add lemon juice, almond extract, pineapple, and mandarin oranges. Let thicken. Fold in whipped cream. Let set overnight. Serves: 10 to 14.

FRESH CRANBERRY SALAD > Back to Top <

1 large package cherry Jell-O gelatin
1 large orange, grated (yes, grate the whole orange)
1-1/2 cups fresh cranberries (grated)
1 apple (grated)
1 large can crushed pineapple
1/2 cup sugar
1/2 cup walnuts (optional)

Make gelatin (save out 1/2 cup water). Add other ingredients. Refrigerate at
least three hours. This is also a winner with chicken and turkey dinner.

CITRUS WALNUT SEMI-FREDDO > Back to Top <

Orange juice
Lemon juice
Sugar
Unflavored gelatin
Heavy cream
Confectioners' sugar
Chopped walnuts

Combine the orange juice, lemon juice, and sugar; whisk until the sugar is dissolved. Combine gelatin with warmed orange juice until dissolved. Combine heavy cream and confectioners' sugar in a mixer and whip until stiff peaks form. Add chopped walnuts. Fold whipped cream into juice/gelatin mixture. Line a loaf pan with plastic wrap. Add mixture to pan and freeze for about 12 hours.

MIXED GREENS WITH GORGONZOLA, WALNUTS, AND RED PEAR > Back to Top <

8 handfuls of mixed greens
1/4 red onion, thinly sliced
4 to 5 ounces crumbled Gorgonzola cheese at room temperature
1 red pear, slivered
1 cup toasted walnuts (approximately 1/8 cup per person)
1/4 teaspoon freshly ground pepper
6 to 7 Tablespoons virgin or extra virgin olive oil
2 to 3 Tablespoons raspberry vinegar (use raspberry vinegar with a fairly
intense raspberry flavor)
Fresh raspberries for garnish (if available)

To toast walnuts, preheat oven to 375 degrees. Toast walnuts by placing them on a baking sheet in a single layer and bake for 5 to 8 minutes until fragrant. Stir nuts a few times during baking and watch to make sure they do not burn.

Select a variety greens with different tastes, textures, and colors (use mostly lettuces, but include chicory, and other greens such as arugula, lamb's lettuce, or wild greens depending on the season). Wash and then dry in salad spinner. Tear greens into bite-size pieces and place in salad bowl, then add sliced red onion. Grind pepper over salad and toss. Toss salad with oil and follow with vinegar, toss again. Place equal amount of salad on salad plates. Top each salad with slivered pear, Gorgonzola, warm walnuts, and a few fresh raspberries. Serves: 6.

SUMMER TIME SALAD > Back to Top <

1 head Bibb lettuce (torn in bite-size pieces)
1 head Iceberg lettuce (torn in bite-size pieces)
1 head Boston lettuce (torn in bite-size pieces)
1 cup fresh raspberries, divided
1 cup green grapes, cut in half
2 large kiwi fruit, peeled and sliced (1/4 inch thick)
3 Tablespoons raspberry vinegar
3 Tablespoons raspberry jam
1/3 cup oil or buy (fat free) Raspberry Vinaigrette Dressing (need 1 cup)

With a whisk or blender, blend vinegar and jam. Add oil in a thin stream while whisking. (or use Raspberry Vinaigrette Dressing). In a salad bowl, combine all lettuce, half the raspberries, grapes, and all the salad dressing. Top salad with kiwi and remaining berries. Serves: 4 to 6.

WINTER FRUIT COMPOTE > Back to Top <

8 dried prunes
8 dried apricots
1 cup apple juice
1 cinnamon stick
1/2 teaspoon whole cloves
1/2 cup orange juice
3 Tablespoons orange marmalade
1 banana
1 orange
1 apple
chopped pecans

Combine prunes, apricots, apple juice, cinnamon stick, and cloves in saucepan. Bring to a boil. Remove from heat and let soak overnight in refrigerator.

In the morning, place 2 prunes and 2 apricots in each dish. Slice banana, dice apple, and peel and cut up orange. Divide fruit among the 4 dishes. Strain apple juice and add orange juice and orange marmalade. Mix together and pour over fruit. Top with chopped pecans. Serves: 4

CHEESE AND PINEAPPLE SALAD > Back to Top <

One 2-pound can pineapple, drained and slightly salted (or two cups fresh)
2 teaspoons sugar
2 Tablespoons cornstarch
Small package of small marshmallows
1/2 cup nuts
1/2 pound grated cheddar cheese

Heat pineapple juice. Add sugar and flour (or cornstarch). Thicken and cool.
Add marshmallows and nuts. Sprinkle cheese on top.

ENDIVE SALAD WITH GOLDEN DELICIOUS APPLES, SPICED WALNUTS, AND CRUMBLED CHEVRE > Back to Top <

6 heads endive
2 golden delicious apples
3/4 cups walnuts
6 ounces goat cheese (chevre)
1 teaspoon olive oil
1 Tablespoon sugar
1 Tablespoon kosher salt
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon dry thyme
1 teaspoon chile powder
Champagne Vinaigrette:
1 cup extra virgin olive oil
1/3 cup champagne vinegar
1 Tablespoon chopped fresh chives
1 teaspoon Dijon mustard
salt and pepper to taste

Combine dry spices, salt, sugar, and chile powder. Toss walnuts in teaspoon olive oil and then into spice mixture. Roast in oven at 325 degrees until golden. Chop endive crosswise into 1/2-inch pieces. Dice apples and combine with endive, walnuts (when cooled), crumbled goat cheese, and champagne vinaigrette. Divide evenly onto four plates. Serves: 4

FROZEN INDIVIDUAL WALDORF SALADS > Back to Top <

2 eggs, lightly beaten
2-1/2 cups chopped apple
2/3 cup chopped celery
2/3 cup mini-marshmallows
1 cup whipping cream, whipped
One 8.25-ounce can crushed pineapple, undrained
1/2 cup sugar
1/4 cup lemon juice
2/3 cup chopped walnuts
1/4 cup mayonnaise

Drain pineapple, reserving juice. Set pineapple aside. Combine reserved pineapple juice, eggs, and sugar in a large saucepan. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and allow to cool slightly. Combine chopped apple and lemon juice in a small bowl; add to thickened mixture. Add reserved pineapple, celery, and next 3 ingredients, stirring well. Fold in whipped cream. Spoon salad into paper-lined muffin pans, filling each 3/4 full.

To Store: Cover and freeze until firm. Remove salads from muffin pans, and place in large zip-top heavy-duty plastic bags. Freeze up to 1 month.

To Serve: Let stand at room temperature 5 minutes before serving. Serve immediately.
Serves: 18

WALDORF SALAD > Back to Top <

5 red and yellow delicious apples, diced (unpeeled)
One 8-ounce can pineapple tidbits (drained)
1 cup seedless red or green grapes cut in half
1 cup chopped walnuts
Dressing
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup cream or evaporated milk
2 Tablespoons butter
1 Tablespoon flour

One 8-ounce carton Cool Whip whipped topping or favorite whipped cream Mix sugar, flour, cream, butter, juice. Cook until boiling. Cool then refrigerate. Fold in whipped topping or whipped cream. Mix with fresh fruit until it covers to suit your taste. Add nuts just before serving to avoid turning fruit dark. Serves 6 to 8

POACHED PEARS IN VANILLA SYRUP > Back to Top <

Makes 4 servings

2 cups water

2 cups dry white wine

1 1/2 cups granulated sugar

1 lemon

1 vanilla bean, split lengthwise

1 stick cinnamon

4 medium, firm ripe pears, such as Bosc, Bartlett or Anjou

In a 2 1/2 - to 3-quart saucepan large enough to hold the pears in 1 layer combine the water, wine and sugar. Remove the peel from the lemon, yellow part only, and add the peel to the pan along with the juice of the lemon. Add the vanilla bean and cinnamon stick and bring mixture to a boil over moderate heat, stirring.

Peel the pears, leaving the stems intact, and add them to the poaching liquid as they are peeled. Arrange them in 1 layer. The liquid should just cover the pears. If not, add additional water. Poach pears at a bare simmer for 12 to 15 minutes, or until just tender. Let cool in the pan.

With a slotted spoon, transfer the pears to a bowl. Reduce the poaching liquid over moderately high heat until lightly thickened. Let cool and strain the liquid over the fruit. Chill, covered, until ready to serve. Serve with frozen yogurt or ice cream.

GINGERED BANANAS > Back to Top <

Makes 3 servings

3 bananas, peeled and sliced into quarters

1 tablespoon fat-free vegetable spread

1 tablespoon grated fresh ginger

1 tablespoon firmly packed dark brown sugar

1 teaspoon lime juice

Lightly spray a large skillet with nonstick cooking spray. Add spread and melt over medium heat. Add ginger and cook, stirring frequently, until it is warmed through. Add bananas and sprinkle with brown sugar. Cook until browned, about 2 minutes. Turn bananas and cook until sauce begins to caramelize, about 2 minutes.

Remove from heat and carefully place bananas on a serving platter. Sprinkle lime juice in the skillet and mix with sauce. Drizzle over bananas and serve.

AMBROSIA > Back to Top <

1 can (20 oz.) pineapple chunks in juice
1 can (11 oz.) mandarin orange segments in syrup
1 firm, large banana (sliced)
1-1/2 cups seedless grapes
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup chopped pecans
1 cup sour cream
1 Tbls. brown sugar

Drain pineapple and orange segments. In a large bowl, combine pineapple, mandarin oranges, banana, grapes, marshmallows, coconut and nuts. In small bowl, combine sour cream and brown sugar. Stir into fruit mixture. Refrigerate, covered at least 1 hour or overnight. Makes 6 servings

MINTED MELON BALLS > Back to Top <

6 Tablespoons fresh lemon juice
2 Tablespoons chopped fresh mint
6 Tablespoons sugar
3 cups chilled fresh watermelon balls
1 cup chilled fresh honeydew balls
1 cup chilled cantaloupe balls

Combine lemon juice, chopped mint and sugar; mix well. Pour over melon balls; blend gently and chill at least 1 hour. Serve in a glass serving bowl or sherbet glasses.

RASPBERRY GLAZED PEARS IN PORT WINE SYRUP > Back to Top <

Makes 4 servings

2 cups dry red wine

1 cup port wine

1 cup water

1-1/2 cups granulated sugar

4 strips orange peel, yellow part only

1/2 cup orange juice

1 cinnamon stick

4 whole cloves or 1 star anise

4 medium, firm ripe pears, such as Bosc, Bartlett or Anjou

2/3 cup raspberry preserves, sieved to remove seeds

Whipped cream

In a 2 1/2 - to 3-quart saucepan, large enough to hold the pears in 1 layer, combine the red wine, port, water, sugar, orange peel, orange juice, cinnamon stick and cloves or star anise. Bring mixture to a boil over moderate heat, stir constantly and simmer until sugar is dissolved.

Peel the pears, leaving the stems intact, and add to the syrup as they are peeled. Arrange the pears in 1 layer. Pears should be just covered by liquid. If not, add additional water. Poach pears at a bare simmer for 12 to 15 minutes, or until just tender. Let cool in the liquid and with a slotted spoon transfer to a serving dish.

Reduce the cooking liquid to 2 cups and strain the mixture into another saucepan. Add the sieved raspberry preserves and simmer over moderate heat, stirring, until mixture is thickened. Spoon the syrup over the pears. Serve with lightly whipped cream.

MAPLE BAKED APPLES > Back to Top <

2 medium apples
2 tablespoons raisins
2 tablespoons pecans -- chopped
1/2 teaspoon ground cinnamon
1/2 cup maple syrup
2 tablespoons butter or margarine -- divided
1/4 cup water

Core apples; peel top third of each. Place apples in a shallow baking dish. Combine raisins, pecans, and cinnamon; fill cavities of apples with mixture. Pour maple syrup over apples; top each with 1 tablespoon of butter. Pour water into bottom of dish. Cover and bake at 350 degrees F. for 45 to 50 minutes. Yield: 2 servings.

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