Fruit Salad Recipes

cosmopinkice | May 19, 2010 |

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Fruit salads are generally easy when it comes to preparation. However, because fruit is a perishable commodity, there are certain things that can benefit the overall success of the fruit salad. In this article, you will find tips and helpful hints in preparing perfect fruit salads, along with many recipes of popular varieties of fruit salads.

When the fruit is ripe, wash it well and chill it in the refrigerator, with the exception of bananas. Bananas shouldn't be stored in the refrigerator. When the time comes for making a fruit salad, it's best to wait as close to time for serving as possible. After cutting fruit, it can be coated with some lemon juice or canned pineapple juice to prevent it from discoloring. Please be aware that peeling fruit removes a substantial amount of pesticides. Any leftover fresh fruit should be wrapped in wax paper, then placed in the refrigerator. To prolong the life of an avocado, refrain from removing the stone. When using dried fruit in a salad, wash it thoroughly and soak the fruit in warm water. Cook it until it only becomes tender, adding in some sugar in the last 5 minutes or so of cooking. Drain and then chill to use it a fruit salad. To prolong the use and store fresh berries and fruits, arrange it in a single layer on a refrigerator self, then cover it loosely with wax paper. However, melons with strong odors should be wrapped separately with waxed paper so it doesn't absorbed into the other foods. If a fruit salad must be prepared well in advance, consider making a frozen one.

Waldorf Cantaloupe Salad:

2 cups of diced cantaloupe
1 cup of diced fresh peaches
1 cup of diced pineapple
1 cup of diced oranges
1 cup of nut pieces
1/4 cup of French dressing
3/4 cup of whipping cream
1/3 teaspoon of powdered sugar

Toss the fruit and nuts together in a large bowl. Mix in the French dressing and chill for at least 15 minutes before serving. Beat the whipping cream and powdered sugar to make a whipped topping. Store in the refrigerator. Right before serving, drain off any excess juices. Place scoop or two on top of a crisp green piece of leaf lettuce. Top with the whipped cream and sprinkle with a small amount of paprika.

Royal Salad:

Romaine Lettuce
Orange
Grapefruit
Pears
Green pepper
Strawberries
Crushed strawberries or preserves
Mayonnaise

Place a layer of the romaine lettuce on salad plates. Place 2 orange segments on top, then 2 grapefruit segments, 2 sections of pears with a layer of sliced green pepper in between each different fruit. Sprinkle cut up strawberries on top. Mix crushed strawberries and the mayonnaise together for a side of dressing.

Frozen Strawberry Salad:

8 ounces of cream cheese
3/4 cup of sugar
2 cups of sweetened strawberries, fresh or frozen
20 ounce can of crushed pineapple, drained
2 medium sized bananas, diced
12 ounces of whipped topping, frozen

Cream the cream cheese and sugar together until fluffy. Stir in the fruit until evenly distributed. Fold in the frozen whipped topping. Place in a 9X13 inch, freezable dish. Place in the freezer until firm. Remove about 5 to 10 minutes before serving, depending on the room temperature, so it will be easier to cut.

5 Cup Salad

1 cup of small marshmallows
1 cup of mandarin oranges
1 cup of crushed pineapples
1 cup of nuts
1 cup of sour cream

Simply mix together and chill. Doesn't get much easier.

Prune Salad

20 cooked prunes
Walnuts
2 cups of diced oranges
2 cups of cubed cantaloupe
1/4 cup of honey
1/3 cup of lemon juice

Remove the pits from cooked and pitted prunes. Fill the centers of the prunes with the walnuts. Mix the oranges and cantaloups together with the honey and lemon juice. Place the mixed fruit on top of arrange salad greens. Then place the stuffed prunes accordingly within the fruit.

Spring Fruit Salad

1 can of mandarin oranges, drained
1 cup of flaked, toasted coconut
1 cup of sour cream
1 cup of miniature marshmallows
3/4 cup of unsweetened pineapple tidbits
1 tablespoon of brown sugar
2 tablespoons of chopped English walnuts

Mix the mandarin oranges, coconut, sour cream, marshmallows and pineapple together in a small to medium sized serving bowl. Cover the bowl and refrigerate overnight. Directly before serving sprinkle with walnuts and brown sugar over the top. This recipe makes roughly, 6 servings.

Tart Fruit Salad

1 can of unsweetened cherries
1 large can of pineapple chunks, drained
3 cups of grapes, sliced in halves
4 bananas sliced into small, bite size piece
2 apple, sliced into bite size pieaces

Stir all of the prepared ingredients together in a large bowl and chill. For a really tart salad, make immediately before serving. For a sweeter fruit salad, prepare 1 day in advance.

Brazil Nut and Pineapple Salad:

1/2 pound of Brazil nuts
1 small pineapple
1 1/2 pimiento
Juice of 1 lemon
Dash of salt
1/2 cup of heavy cream
Dash of paprika
Crisp lettuce

Shred the Brazil nuts and cut the pineapple in julienne strips about 2 inches long. Then cut the pimientos into strips. Mix all of the fruit together with the lettuce. Then add the seasonings, lemon juice and heavy cream.

Waldorf Salad

2 cups of diced, peeled apples
1 cup of diced celery
1/2 cup of walnut pieces
crisp leaf lettuce
Mayo
Walnut halves for garnishing
Maraschino cherries for garnishing

Mix the apple, celery and nuts with enough mayo to coat the fruits. Fill a cup with some salad and a bit of leaf lettuce. Place a small dollop of mayo on top and garnish it with a walnut half and cherry.

Frozen Banana Salad

4 ripen bananas
2 tablespoons of lemon juice
1 cup of heavy cream, whipped
1/2 cup of mayo
1/2 lb of marshmallows cut into small pieces
2 pimientos, put through a sieve
1/2 teaspoon of salt

Slice the bananas and toss around in the lemon juice. Gently stir in the whipped cream, mayo and marshmallows. Add in the pimientos and salt. Place in a freezer safe dish and freeze until firm. Set out a few minutes before serving.