up lime syrup for mojito fruit salad.
To make sorbet, churn
irm.
For the fruit salad, combine all fruit in a large glass
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
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.
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
Cut pineapple, lengthwise into quarters.
Cut away and discard core.
Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl.
Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl.
Gently toss and chill if desired.
Serve fruit salad in a pineapple shell topped with lime garnish.
Dissolve gelatin in boiling water.
Cool; add ginger ale and lemon juice.
Mix thoroughly.
Cool until partially set.
Arrange fruit in a mold.
Cover with gelatin mixture.
Chill until firm. Serve with fruit salad dressing.
If desired, 1 cup chopped nuts may be added.
See Miscellaneous for Fruit Salad Dressing.
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Pour the canned fruit, with its juice, into a
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
Prepare pudding according to directions, using milk and juice for liquid. Stir in raisins and 3/4 carton whipped topping into the pudding. Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks.
Place in dish.
Pour pudding and remaining pineapple, fruit salad, etc., over cake.
Add 1/2 cup sherry if desired.
Cut pineapple into halves lengthwise and scoop out the pulp in cubes or balls.
Mix with fruit salad and pile in pineapple basket.
Serve with mayonnaise.
In medium bowl, add fruit salad, pineapple tidbits, mandarin oranges (drained), package of pudding and sliced bananas.
Stir ingredients and, if you would like, put maraschino cherry halves on top.
Drain fruit salad, reserving 1/4 c. juice.
In a bowl, combine yogurt, honey and reserved juice.
Fold in fruit salad, apple, strawberries and grapes.
Serve immediately.
Serves 4.
Combine strawberries and next 5 ingredients in a large bowl; add Fruit Salad Dressing.
Stir to coat well.
Makes about 10 servings.
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
br>Mix the ingredients for fruit salad and chill in the refrigerator
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Whip the cream (any brand).
Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture.
Freeze until solid.
Cut into squares and serve on lettuce leaf.
Makes 6 servings.