MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS - 8NEWS - WRIC | News Where You Live

MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS

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MIXED FRESH FRUIT SALAD

WITH ASSORTED DRESSINGS

4 to 6 servings

 

  • Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired
  • 1 firm ripe medium cantaloupe, peeled, cut into cubes, and seeds removed, or 1 cup cubed peeled firm ripe watermelon or honeydew melon or mango, seeds removed
  • 1 to 2 firm ripe medium banana(s), peeled and thinly sliced crosswise
  • 1 cup sliced firm ripe strawberries or whole firm ripe red raspberries or blackberries, stems removed, or a combination 
  • ½ to ¾ cup bite-size pieces peeled fresh pineapple
  • ½ to ¾ cup bite-size pieces peeled or unpeeled firm ripe peaches
  • ½ cup fresh blueberries, stems removed    
  • Crisp leaf lettuce or Bibb or Boston lettuce as needed
  • Sprigs of fresh mint for garnish

 

Prepare desired dressing; set aside.  Prepare fruits.  Prepare banana just before serving. Combine all prepared fruits in a glass or ceramic bowl, mixing gently, but well.   Just before serving, add a small amount of desired dressing to fruit mixture, tossing lightly to coat fruits.  Or, leave fruit undressed.  Spoon dressed or undressed fruit mixture onto lettuce-lined salad plates, dividing evenly.  For the undressed fruit salads, spoon a small amount of dressing over each salad.  May pass additional dressing in a sauceboat, if desired.  Garnish each salad with a sprig of fresh mint.

 

Yummy Cooked Fruit Salad Dressing

about 2 cups


  • 3 egg yolks (see note)
  • 6 tablespoons sugar or the equivalent of 6 tablespoons sugar in granulated sugar substitute
  • 3 tablespoons unsweetened pineapple juice
  • 2 tablespoons white vinegar
  • ½ cup chilled heavy cream, whipped

 

In the top of a double boiler, combine egg yolks and sugar, mixing well. Gradually stir in pineapple juice and vinegar.  Cook over simmering water, stirring constantly, until mixture thickens and coats a spoon.  Be careful not to curdle the egg yolks.  Cool thoroughly.  Fold whipped cream into cooled dressing.  May store dressing in a sealed glass or plastic container in the refrigerator for a few days, if desired.

Note: May omit egg yolks; use the equivalent of 1½ eggs in egg substitute, IE, Egg Beaters.

 

Honey Mayonnaise

About 1 1/8 cups

  • 1 cup mayonnaise or reduced-fat or no-fat mayonnaise
  • 2 to 3 tablespoons honey
  • 1 tablespoon poppy seeds (optional)

 

Combine all ingredients in a small bowl, blending well.  May store in an airtight container in the refrigerator.

 

 

Tangy Fruit Salad Dressing

about 1 cup

  • 1/3 cup lime juice
  • 1/3 cup honey
  • 1/3 cup salad oil (corn, canola, or safflower oil)
  • 1 tablespoon freshly grated lime peel
  • 1 teaspoon celery seed (optional)
  • Pinch each of salt and paprika

 

Combine lime juice and honey in a small bowl; gradually add oil with a wire whisk, whisking until mixture is smooth and well blended.  Stir in lime peel, celery seed, if used, salt and paprika.  Store in a sealed glass or plastic container in the refrigerator.  Shake well before using.

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