For the fruit salad: Combine all the ingredients in
boil. Boil, without stirring, for 1 min. Remove from heat
For the granita, combine 2 cups
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.
cup water on HIGH for 4 minutes uncovered.
Stir
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
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.
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
For the Angel Cake:
Preheat
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 pineapple and mixed fruit.
Reserve pineapple juice. Combine juice with pudding mix and Tang.
Stir well.
Combine fruit and pudding mixture.
Toss gently.
Chill before serving.
Fresh fruit may be substituted for chunky fruit.
In large bowl, slice bananas; sprinkle with lemon juice to keep them from turning dark.
Open all fruit; drain and save juice for a fruit punch.
Mix all fruits; pour pie filling in and mix well.
Can decorate with some strawberries and kiwi.
Make the fruit salad: Combine the fresh fruits in
In glass dish, layer yogurt, granola and fruit salad, then repeat with yogurt, granola and crushed pineapple.
o the boil and boil for 5 minutes or until the
Pour the canned fruit, with its juice, into a
For the dressing, mix the lime juice, honey, and ginger in a small bowl.
For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.
Beat all together (include syrup from fruit salad) for 3 minutes with electric mixer.
Don't grease pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Spread icing on cake when warm (full of holes).
Mix flour, sugar, salt, baking powder and baking soda.
Add one small can fruit salad, drained, and one egg.
Sprinkle brown sugar and nuts on top.
Bake in 9 x 9 inch greased pan for 30 minutes in 350\u00b0 oven.
Sift dry ingredients together.
Drain fruit salad; save juice. Add dry and wet ingredients together.
Whip.
Fold in fruit salad.
Pour in ungreased pan for 40 minutes at 350\u00b0.