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try now!

top 10

fruit

salads


give friends

a taste of the tropics on warm summer days with this refreshing fruit blend.


15 min.

recipe

pina colada fruit salad ingredients 1-1/2 cups green grapes

1 can (10 ounces) frozen

1-1/2 cups seedless red grapes

non-alcoholic pina colada mix

1-1/2 cups fresh blueberries

1/2 cup sugar

1-1/2 cups halved fresh strawberries

1/2 cup pineapple-orange juice

1 can (8 ounces) pineapple chunks, drained

1/8 teaspoon almond extract

1/2 cup fresh raspberries

1/8 teaspoon coconut extract

directions - In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.


15 min. + chilling

recipe

creamy cranberry salad ingredients 3 cups fresh or frozen cranberries

1 medium apple, chopped

(thawed), chopped

2/3 cup sugar

1 can (20 ounces) unsweetened crushed

1/8 teaspoon salt

pineapple, drained

2 cups heavy whipping cream

2 cups miniature marshmallows

1/4 cup chopped walnuts

directions - In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight. - In a large bowl, beat cream until stiff peaks form. Just before serving, fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).


15 min.

recipe

candy bar apple salad ingredients 1-1/2 cups cold 2% milk

4 large apples, chopped

1 package (3.4 ounces) instant vanilla

(about 6 cups)

pudding mix

4 Snickers candy bars (2.07 ounces

1 carton (8 ounces) frozen whipped

each), cut into 1/2-inch pieces

topping, thawed

directions - In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).


15 min. + chilling

recipe

orzo cheesecake fruit salad ingredients 1 cup uncooked orzo pasta

2 cups miniature marshmallows

1 package (3.4 ounces) instant

1 cup chopped pecans, toasted

cheesecake or vanilla pudding mix

1 cup canned sliced peaches,

1/3 cup sour cream

drained and chopped

1 can (20 ounces) crushed pineapple

1/2 cup maraschino cherries

1 large banana, sliced

1 carton (8 ounces) frozen

2 teaspoons lemon juice

whipped topping, thawed

2 cans mandarin oranges, drained

1/2 cup flaked coconut, toasted

directions - Cook orzo according to package directions. Drain and rinse in cold water; set aside. - In a large bowl, combine the pudding mix, sour cream and pineapple. Toss banana with lemon juice; stir into pudding mixture. Stir in the oranges, marshmallows, pecans, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. Cover and refrigerate for 2 hours or until chilled. Yield: 16 servings.


45 min. + chilling

recipe

lemonade pudding fruit salad ingredients 1 medium honeydew, peeled, cubed

1 can (11 ounces) mandarin oranges

1 medium cantaloupe, peeled,

2 medium kiwifruit, sliced

seeded and cubed

2 medium firm bananas, sliced

2 cups cubed seedless watermelon

1 large Granny Smith apple, cubed

2 medium peaches, sliced

1 can (12 ounces) frozen lemonade

2 medium nectarines, sliced

concentrate, thawed

1 cup seedless red grapes

1 package (3.4 ounces) instant

1 cup halved fresh strawberries

vanilla pudding mix

directions - In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour. - Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).


20 min.

recipe

creamy grape salad ingredients 1 package (8 ounces) cream cheese,

2 pounds seedless red grapes

softened

2 pounds seedless green grapes

1 cup (8 ounces) sour cream

3 tablespoons brown sugar

1/3 cup sugar

3 tablespoons chopped pecans

2 teaspoons vanilla extract

directions - In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. - Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.


20 min.

recipe

minty watermelon-cucumber salad ingredients 8 cups cubed seedless watermelon

1/4 cup balsamic vinegar

2 English cucumbers, halved length-

1/4 cup olive oil

wise and sliced

1/2 teaspoon salt

6 green onions, chopped

1/2 teaspoon pepper

1/4 cup minced fresh mint

directions - In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. Yield: 16 servings (3/4 cup each).


30 min. + chilling

recipe

creamy blueberry gelatin salad ingredients

topping

2 packages (3 ounces each) grape

1 package (8 ounces) cream

gelatin

cheese, softened

2 cups boiling water

1 cup (8 ounces) sour cream

1 can (21 ounces) blueberry pie filling

1/2 cup sugar

1 can (20 ounces) unsweetened

1 teaspoon vanilla extract

crushed pineapple, undrained

1/2 cup chopped walnuts

directions - In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. - For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings.


10 min.

recipe

quick ambrosia fruit salad ingredients 1 can (8-1/4 ounces) fruit cocktail,

1 cup seedless red grapes

drained

1 cup miniature marshmallows

1 can (8 ounces) unsweetened pine-

1 medium banana, sliced

apple chunks, drained

3/4 cup vanilla yogurt

1 cup green grapes

1/2 cup flaked coconut

directions In a large bowl, combine all ingredients. Chill until serving. Yield: 6 servings.


15 min. + chilling

recipe

four-fruit compote ingredients 1 can (20 ounces) pineapple chunks

1 can (11 ounces) mandarin

1/2 cup sugar

oranges, drained

2 tablespoons cornstarch

3 to 4 medium apples, chopped

1/3 cup orange juice

2 to 3 medium bananas, sliced

1 tablespoon lemon juice

directions - Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. - In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.


try now!

top 10

fruit

salads

Profile for Strahinja Nikolic

Top 10 fruit salads  

AD322 Dizajn publikacija 2 - Knjiga recepata

Top 10 fruit salads  

AD322 Dizajn publikacija 2 - Knjiga recepata

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