Best Beautiful Christmas Fruit Salad Recipes
CHRISTMAS FRUIT SALAD
It was at the very first Thanksgiving I spent with my husband's family that I tasted this for the first time. My mother-in-law shared the recipe. I serve it for special occasions, plus it's a main-stay at the potlucks we have at work. After 41 years of marriage, my husband and I still enjoy the salad - along with our four children and their spouses and our nine grandchildren. -Ina Vickers, Dumas, Arkansas
Provided by Taste of Home
Categories Dinner Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream. , In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.
Nutrition Facts : Calories 293 calories, Fat 20g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 107mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
BEAUTIFUL CHRISTMAS FRUIT SALAD
A festive red and green fruit salad; easy to make and delightful to the senses. Not too sweet, a variety of textures, and plenty of room for personal variation. The time to make may look a bit high, but that's based on someone like me with no knife skills and little experience with pomegranate seeds. Enjoy!
Provided by Larelyn
Categories Dessert
Time 1h
Yield 4 quarts, 10-20 serving(s)
Number Of Ingredients 9
Steps:
- Wash the fruit well.
- Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
- Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
- Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
- Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
- Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
- Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
- Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
- Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
- Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
- Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
- Takes about an hour to make depending on your knife skills. Makes about 4 quarts.
Nutrition Facts : Calories 153.8, Fat 0.8, SaturatedFat 0.1, Sodium 74.8, Carbohydrate 38.3, Fiber 4.9, Sugar 31.3, Protein 1.7
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