Best 4th Of July Fruit Flag Recipes

4TH OF JULY FRUIT FLAG

4th of July Fruit Flag image

This is quick and easy and very festive to make just before a party or picnic. For ultimate freshness, prepare this treat right before serving. Present it with toothpicks for spearing the fruit and a bowl of your favorite dip, if desired. One variation is to cook crescent rolls in a 8" by 13" pan, covered with cream cheese, then topped with the fruit. Another used a white tray, and this would be good on a 8" by 13" cake too. Feel free to use your imagination!To see what this looks like go to http://familyfun.go.com/4th-of-july/4th-of-july-recipes/patriotic-picnic-ideas/fruit-flag-686767/.

Provided by Sharon123

Categories Berries

Time 15m

Yield 1 flag

Number Of Ingredients 4

Ingredients

29 large strawberries
30 large blackberries
7 large bananas (or more-enough to make 58 slices)
lemon juice

Steps:

Hull and halve 29 large strawberries and set them aside.
Arrange 30 large blackberries in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).
Cut 58 banana slices, 3/4-inch-thick, into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.
Assemble the banana slices in rows to resemble a flag and top each slice with a strawberry half.

Nutrition Facts : Calories 1014.3, Fat 4.7, SaturatedFat 1.1, Sodium 14.7, Carbohydrate 257.5, Fiber 35.2, Sugar 142, Protein 13.9

LAYERED FRUIT FLAG SALAD

Layered Fruit Flag Salad image

Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original lemon burst yogurt
1 1/2 cups Cool Whip frozen whipped topping, thawed
3 tablespoons powdered sugar
4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniature marshmallows

Steps:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Nutrition Facts : Calories 200, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g, TransFat 0 g

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