Fresh fruit can be :
strawberries, pitted cherries, seedless grapes, cantaloupe or watermelon balls, plums, bananas, peaches, nectarines or kiwi.
Make the fruit salad: Combine the fresh fruits in a bowl with the sugar
Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
Mix the orange juice and Splenda together until the Splenda is well dissolved.
Pour the orange juice mixture over the fruit, cover and chill for several hours.
This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
In a small bowl, combine the yogurt, honey and cinnamon.
To serve, place bowl in the middle of a large platter and surround with fresh fruit cut into dipping size pieces.
nd eggs in a medium bowl with spoon until dough forms
o make custard: In medium bowl, whisk egg yolks, sugar and
Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
Taste and add more Grand Marnier, if desired.
Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
Divide fruit among 8 stemmed goblets.
Top with sauce and serve.
Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
In large bowl, stir gelatin into boiling water until dissolved.
Stir in lemonade concentrate and ginger ale.
Add mixed fruit and toss gently until well coated.
Cover. Refrigerate at least 4 hours until chilled.
Makes 1 1/2 gallons or 24 (1 cup) servings.
In a small bowl, combine the first 3 ingredients until smooth.
Refrigerate until serving time.
Serve with fresh fruit.
Mix in a pan the first 4 ingredients.
Slowly add 3/4 cup and 2 tablespoons of milk.
Cook slowly, stirring constantly, until thickened.
In a bowl, beat egg yolks and vanilla.
Stir in 3 tablespoons of the hot mixture.
Gradually add egg mixture to mixture in pan, stirring constantly.
Heat until almost boiling. Cool slightly.
Add fresh fruit.
Cover and refrigerate.
Serves 4.
Finely shred 1 teaspoon orange peel from 1 orange; set aside. Peel and slice the 2 oranges cross-wise.
In a glass serving bowl, arrange orange slices on bottom.
Top with 3 layers of desired fruits.
Cover and chill before serving, if desired. Combine the reserved orange peel, carbonated water, honey and lemon juice; chill this separately.
Pour over fruit bowl and serve at once.
Serves 8 to 10.
Slice fresh fruit in bottom of pan, just enough to cover the bottom.
Cut crusts from bread and place on top of fruit. Mix together flour, sugar, butter and egg.
Pour over top of bread. Bake at 350\u00b0 for 35 to 40 minutes.
Mix together in pan the 2/3 to 1 cup sugar and cornstarch; stir in gradually the boiling water.
Bring to a boil; boil 1 minute.
Remove from heat.
Add fresh fruit (juice and all).
Pour into an 8 x 11-inch baking dish.
Dot with a little butter; sprinkle with 1/2 teaspoon cinnamon.
Mix other ingredients in the order listed; drop by spoonful onto fruit.
Bake at 350\u00b0 for about 30 to 35 minutes.
In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce.
Mix well.
Add steak; turn to coat.
Cover and marinate, turning occasionally, 3 hours or overnight.
Make fresh fruit salsa.
Preheat broiler.
Place steak on rack in broiler pan.
Broil 6 inches from heat for 6 minutes on each side for medium-rare.
Thinly slice steak and serve with fresh fruit salsa.
Makes 6 servings.
nd carefully spoon in the fresh fruit on top of the batter
If large fruits are used, cut them into large pieces and set aside.
Bring cornstarch, sugar and water to a boil in a saucepan over medium-high heat.
Add 1 cup of fresh fruit.
Bring to a boil again, then remove immediately from heat and add remaining cup of fruit.
Do not cook further.
Last addition of fruit should remain uncooked.
Spoon this sauce over ice milk or cake.
Makes 2 1/2 cups.
Serves 40; 1 tablespoon per serving.
Mix the first four ingredients together well.
(I used a hand mixer).
Leave in the refrigerator for a few minutes to set.
Garnish with fresh mint leaves.
Serve with fresh fruit.
Place the 3 cups of fresh fruit in deep dish crust.
Mix together the sugar and flour; pour over fruit.
Top with butter that is sliced into thin pieces.
Bake at 300\u00b0 to 325\u00b0 until the crust turns a golden brown.
The flour, sugar and butter makes the top crust.
rust.
Top with sliced fresh fruit as desired. Pour glaze over