Summer Fruit Salads
By Brenda Hyde
I hate to heat up the oven in the summer time, but I love
to take advantage of the fresh fruit in season. These are
just a few fruit salad recipes you can serve this summer
in place of dessert, on a buffet or for a luncheon treat.
Minted Fruit Salad:
Ingredients:
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice from concentrate
1/3 cup water
1/4 tsp. peppermint extract
8 cups cut up assorted fresh fruit
Fresh mint leaves for garnish (optional)
In medium bowl, combine all ingredients except
fruit; stir until sugar dissolves. Place fruit in large
shallow dish; pour lemon juice over. Cover, chill
3 hours or overnight, stirring occasionally. Refrigerate
leftovers.
Layered Fruit Salad
Fruit:
2 cups cubed fresh pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
1 pint blueberries
Sauce:
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel
1 tsp. pure vanilla extract
In a sauce pan, bring to boil all ingredients for sauce except
vanilla; simmer 5 minutes. Add vanilla and cool. Meanwhile,
in a large clear glass salad bowl, arrange fruit in layers in order
listed. Pour sauce over fruit. Cover and refrigerate several hours.
10-12 servings.
Golden Fruit Salad
Ingredients:
1 1/2 cups vanilla yogurt
2-3 tablespoons orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 cup red grapes, seeded and halved
Combine yogurt, orange juice, and nutmeg in bowl and mix.
In another bowl, combine and mix fruit. Serve with dressing
on salad plates lined with lettuce. Serves 3.
Sunny Summer Salad
Ingredients:
2 pears, sliced
1 cup strawberries
2 oranges, peels left on
2 kiwi fruits, peeled and sliced
colorful greens such as radicchio, and butter lettuce
1/4 cup toasted coconut
Dressing:
1 1/2 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey
Cut orange slices into wedges. On 4 salad plates, arrange
greens and all fruits into a design. Top with coconut. Serve
the honey dressing on the side. Dressing: Mix well. Garnish
with fresh mint.
Tropical Blueberry Salad
Ingredients:
1/4 cup firmly packed light brown sugar
1/2 cup orange juice
1 tsp. vanilla extract
2 cups fresh blueberries
2 cups fresh or canned pineapple chunks
1 mango, peeled, pitted and cubed (about 1 1/2 cups)
1 kiwi, peeled, halved lengthwise and thinly sliced (about 1/2 cup)
In a microwaveable bowl, combine brown sugar, orange juice .
Microwave on high 1 minute. Stir until sugar is
completely dissolved. Add vanilla. In a large bowl, combine
blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice
mixture until blended. This can be served in pretty bowls, or you can
top slices of
pound cake, angel cake or biscuits with it. Adapted from a
North American Blueberry Council recipe.
Gingered Fruit Salad
Ingredients:
2 oranges, peeled and sectioned
2 apples, cored and chopped
2 peaches, sliced
1 cup strawberry halves
1 cup vanilla or peach yogurt
2 tablespoons packed brown sugar
1/2 tsp. ginger
In a large bowl toss fruit. In a small bowl
toss other ingredients. Blend well with wisk.
Toss with fruit. Serves 8.
Cherry Fruit Salad
Ingredients:
2 cups fresh sweet cherries, pitted
1 small fresh pineapple, pared and cut into segments
1 orange, peeled and cut up
1/2 small honeydew melon, cut into spears
1/4 cup toasted almond slices
Dressing:
1/2 cup plain yogurt
3 tablespoons orange juice
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1 tsp. orange peel
Arrange fruit on serving dish, sprinkle with almonds. Serve
with dressing. Serves 4. Dressing: Combine all but peel,
blend until smooth. Sprinkle with orange peel.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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