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.
Mix well and serve in a glass fruit bowl.
Mix yogurt and orange juice together and set aside.
Cut up fruit into bite sized pieces.
Sprinkle lightly with lemon juice to prevent discolouration.
Serve yogurt sauce with fruit bowl.
2 cups mixed dried fruit If any of the
Over a bowl, peel and section oranges, reserving juice. Combine reserved juice, sugar or honey, lemon or lime peel, lemon or lime juice and ginger, cinnamon or nutmeg.
In a large serving bowl place all the fruit except berries.
Drizzle juice mixture over fruit.
Cover; chill 2 to 24 hours.
Mix yogurt, sweetened condensed milk, and crema in a bowl. Add vanilla extract and stir until well incorporated.
Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging them in separate sections. Place strawberries in the center of each bowl. Top each bowl with 1/8 cup each granola, raisins, and coconut.
Drizzle 1/4 cup of the crema mixture over each fruit bowl.
Peel and section the oranges over a large glass serving bowl to catch the juices.
Add the sifted powdered sugar to the orange sections and juice in the serving bowl.
Toss and coat.
Gently stir in the halved strawberries and sliced kiwi fruit.
Cover and chill the mixture until serving time.
Before serving the fruit, sprinkle the coconut over the top of the mixture.
ized pieces. Halve the star fruit and then slice thinly. Take
You
may
use
any
combination of fruits.
Cook in a 2 quart saucepan,
over medium heat, water, sugar, lemon juice, anise seed and salt for 15 minutes or until mixture becomes a light syrup.
Refrigerate until syrup is cool.
Peel all fruit and
cut into bite size chunks.
In large bowl combine cut up fruit.
Pour chilled syrup through strainer over fruit.\tCover and refrigerate until well chilled.
Drain cans of fruit.
Combine fruit cocktail, pineapple, apple, marshmallows and nuts in a serving bowl.
Whip whipping cream until thick, add sugar, salt and mayonnaise and mix. Add to fruit bowl and mix.
Add bananas last just before serving.
First, drain pineapple juice into a bowl separate from other and set aside. Cut bananas into slices. Put into a large bowl and mix well!
To cook amaranth:
Place amaranth and water in a 2 quart pot with a lid.
Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
Put amaranth in storage container and refrigerate for up to a week.
To put together fruit bowl:
Spoon desired amount of cooked amaranth into a bowl.
Add frozen berries.
Cover with plastic wrap and place in microwave on high for 2 1/2 minutes.
When heated, add maple syrup, cinnamon and chilled rice milk.
Stir and enjoy!
Cook the pudding according to the directions, using the fruit liquid in place of the liquid called for on the pudding box.
Cool and add fruit.
Serve chilled.
In a large bowl, empty pineapple and peaches with their juices.
Add sliced bananas, cubed apples, sliced kiwi and cubed oranges.
Sprinkle sugar over fruit and stir.
Place chunks of cake in fruit bowl.
Add some pudding, pineapple, bananas or whatever fruit you desire in layers.
Add whipped topping and then start over again until you have as much as you need.
At the top, spread topping and nuts.
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 2-quart saucepan over medium heat, cook water, sugar, lemon juice, anise seed and salt 15 minutes.
Refrigerate until cool. Peel pineapple, melon and cantaloupe and cut into bite size chunks.
Peel and section oranges.
Slice with peel on the nectarines and plums.
Slice grapes in half and remove seeds. Combine in large bowl.
Strain syrup.
Pour over fruit.
Peel and slice kiwi over dish when all other fruits are blended.
Serves 12.
Drain and reserve all juices; add enough water to make 6 cups of liquid.
In large saucepan, place liquid, extract and pudding mixes.
Bring to full boil.
Let cool approximately 30 minutes, then add all fruits except bananas.
Place in refrigerator until cool.
Before serving, slice bananas and mix carefully.
Very good.
Very attractive fruit salad.
Drain all fruit.
Combine fruit and coconut. Fold in Cool Whip, cover and chill.
Yields 8 to 10 servings.
Mix all the fruit together.
Sprinkle dry pudding mix over fruit.
Stir until pudding is moist.
Chill overnight.