Peel and remove seeds from the papaya. Slice lengthwise into thin slices. Peel kiwi fruit and cut lengthwise into thin slices. Arrange papaya and kiwi fruit on 4 salad plates. Combine orange juice concentrate and honey in a small bowl. Stir in sour cream. Spoon dressing over salads; sprinkle with peels. Serves 4.
Put pineapple, bananas and oranges in a bowl.
Squeeze lemon juice over them.
Add strawberries and kiwi fruit and mix well. Boil honey with 3/4 cup water; cool.
Pour over salad and mix well.
Refrigerate 1 hour to blend flavors.
Dip pear and apple in lemon juice to prevent darkening. Reserve 3 tablespoons of cranberry sauce.
Slice remainder in quarter slices.
Arrange kiwi fruit, cranberry slices, pear and apple on lettuce.
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
sprinkle with grapes.
Place kiwi fruit in a bowl; pour remaining
Drain all canned fruit.
In large bowl or
Peel kiwi fruit and slice into 1/4-inch thick slices.
Slice tomatoes and Mozzarella into 1/4-inch thick slices.
In small bowl, toss tomatoes with balsamic vinegar.
Divide kiwi, tomatoes and Mozzarella in 4 portions and arrange on 4 salad plates. Garnish with basil leaves and drizzle with olive oil.
Season with salt and pepper.
In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.
In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
Combine Kiwi fruit, banana, and papaya; toss gently with honey lime dressing.
Honey lime dressing: combine all dressing ingredients and season to taste with a dash of salt. Whisk well to combine. Makes about 1/4 cup.
In a large salad bowl, lightly stir together the pineapple, cantaloupe, peaches, plums, bananas, oranges, kiwi fruit, apricots, cherries, grapes, and strawberries; chill for 1 hour before serving.
Mix vanilla pudding mix and Tang together; drain juice from canned fruit into dry mixture; mix well.
Then add bananas and grapes; mix well and chill.
Slice kiwi fruit on top for looks. Chill and enjoy.
This is supposed to keep in refrigerator for 7 to 10 days.
Place lettuce on 4 individual plates.
Arrange kiwi fruit on lettuce and top evenly with blueberries.
Combine mayonnaise and next 3 ingredients.
Stir well.
Drizzle over salads and top with strawberries.
Serve immediately.
In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.
Put in a large bowl.
In the winter months I use Schwan's frozen fruit mix.
I slightly unthaw and cut smaller.
I like to slice kiwi fruit over the top.
Also cut one into salad.
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Scoop out cantaloupe with a melon baller and place balls in bowl.
Pour any cantaloupe juice in bowl.
Peel kiwi and cut crosswise into thin slices, then quarter the slices.
Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish.
Hull and slice enough strawberries lengthwise to make 1 cup.
Place in bowl.
Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered, for 1/2 hour and garnish.
Drain juices from pineapple and mandarin oranges into large bowl.
Add instant pudding and Tang.
Stir until smooth.
Add bananas, kiwi fruit, pineapple, oranges, grapes and strawberries. Mix well and chill.
Will keep up to 2 weeks in refrigerator.
In a large bowl, combine all of the fruit; set aside.
In another bowl, combine dry pudding mix, milk and orange juice concentrate.
Beat until blended and thickened, approximately 2 minutes.
Fold in sour cream; fold into fruit mixture.
Cover and chill.
Garnish with kiwi fruit and strawberries.
Stir bananas, pineapple chunks, red apples, Granny Smith apples, kiwi fruit, oranges, tangerines, mayonnaise, maraschino cherries, walnuts, celery, and coconut together in a large bowl to evenly mix. Pour reserved cherry juice over the mixture and stir. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.