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
cup water on HIGH for 4 minutes uncovered.
Stir
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.
ay be used in the Frozen Fruit Salad are: drained diced orange sections
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.
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
For the Angel Cake:
Preheat
Mash bananas (I use mixer), then add fruits and Special Dressing.
Fold in whipped cream.
May be frozen in refrigerator trays or in large pan in freezer.
If dressing is desired as topping, double the dressing recipe.
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.
Put yogurt and frozen fruit in a blender.
Blend
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!
Make the fruit salad: Combine the fresh fruits in
Blend cheese and mayonnaise.
Add nuts, fruit, marshmallows and cherries (reserve 26 to 28 cherry halves for top of salad). Whip the cream until stiff.
Fold into mixture.
Freeze in cupcake bake cups.
Drain peaches and apricots.
In 9 x 13-inch pan cut peaches and apricots in small chunks.
Stir in strawberries.
Stir in orange juice.
Add lemon juice.
Slice bananas into mixture.
Put fruit salad into a couple of containers and put into freezer.
Before eating, thaw until just barely crunchy.
If thawed completely, it will be too soupy.
Chill all fruits, dipped in syrup or juice to prevent discoloration or drying out.
When cold, drain all fruits.
Be careful to keep each piece of fruit in tact.
Set aside.
Fold in whipped cream into mayonnaise.
Carefully fold whipped mixture into fruits.
Arrange fruit salad in a bowl and garnish with maraschino cherries.
Fruit salad may be served as is, or freeze and then serve.
Serves 12.
In large bowl (preferably a punch bowl), add frozen fruit, fresh bananas, fresh strawberries, pineapple and pineapple juice. Let stand 20 minutes, then serve.
Great at barbecues.
Beat together the cream cheese and mayonnaise.
Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows.
Pour into a 1-quart freezer container.
Garnish with additional maraschino cherries.
Freeze fruit salad until firm.
o the boil and boil for 5 minutes or until the