Mix all fruit in a large centerpiece bowl.
On a separate saucer, saturate sugar cubes with extract and light with match. Scrape cubes into center of fruit salad and let burn until cubes have melted onto fruit.
Serve alone or as a topping for ice cream.
Mix first 3 ingredients together like a pie crust. Put into pizza pan. Bake at 350 degrees for 20 minutes. Cool. Beat next 3 ingredients together until creamy. Spread on cooled crust. Arrange sliced fruit on top of cream cheese mixture. Boil last 3 ingredients together one minute or until thick. Let cool. Pour over fruit. Let stand 1-2 hours before serving.
Take juice of all fruit and mix with instant pie and pudding mix until thickened.
Mix all fruit when ready to serve.
Add bananas.
lice; set aside.
Place fruit spread ina small saucepan and
mooth.
Stir in candied fruit and almonds.
Line a
hours).
In the recipe I found on the Web
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
ater; drain well.
Combine fruit with rice, honey, seasonings and
Slowly heat milk on low heat.
DO NOT BOIL.
Add marshmellow and melt.
Cool.
Combine whipping cream and fruit cocktail.
Fold into cooled marshmellow mixture.
Combine graham wafer crumbs and butter.
Mix thoroughly adding more butter if needed.
Press firmly into an 8\" by 12\" pan reserving some to sprinkle on top of dessert.
Top with cocktail mixture.
Sprinkle reserved graham wafer mixture over top.
Refrigerate at least 3 hours.
Cut into squares and serve.
Drain all liquid from canned fruit and reserve for use in cake mix as part of the water needed in box recipe.
Follow cake directions for sheet cake.
Let cool.
often sold near fresh fruit).
IF MAKING TART SHELLS
Mix the fruit and nuts in a small bowl. Combine the lemon juice and honey, and pour over the fruit. Fold in the chopped cookies.
Serve in a dessert bowl and garnish with mint leaves.
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Fill whatever size cup you want with ice.
Fill the cup the rest of the way with the Fruit Juice. I find, since we had a large harvest of Pomegranates this year, this recipe works well with natural Pomegranate juice. But you can use any fruit juice.
Pour the ice-juice mixture into your blender container.
Peel and break the banana into the same blender container.
If using sweetener, and it to the blender container before processing.
Process until as smooth as you like.
Roll out cookie dough and press into a pizza pan.
Bake according to package directions.
Mix cream cheese and Cool Whip; spread over cooled crust.
Arrange fruit in circular design over filling.
Prepare glaze and pour over fruit.
Chill.
Cube cake.
Mix cheese and yogourt together.
Prepare your choice of fruit (strawberries, cherries, peaches, raspberries etc.).
Layer cake in glass bowl.
Next layer is cheese and yogourt.
Layer fruit.
Repeat each layer.
Top with fat free or low fat yogourt or Cool Whip.
In a large bowl, mix together orange juice and the following four ingredients with a spoon. Set aside.
Add prepared fruit to dressing and toss thoroughly. Cover and refrigerate several hours or overnight.
Serve on leaf lettuce as a salad.
OR top slices of pound cake or fill a crepe for dessert.
Mix crust ingredients and chill for 30 minutes. Then press dough onto a greased 12 or 14 inch pizza pan.
Bake at 350 for 12 to 15 minutes or until light golden brown. Cool completely. Spread cream cheese mix over the cooled crust.
Arrange fruit over cream cheese mixture. Combine glaze ingredients in a sauce pan; bring to a boil, stirring constantly. Boil 1 to 2 minutes until thickened.
Cool to room temperature and brush over fruit. Refrigerate and enjoy!