Best Curried Fruit Medley Recipes

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

HOT CURRIED FRUIT

Steps:

• In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

CURRIED FRUIT MEDLEY

Steps:

• Pour,and arrange fruit in a 9x13 inch baking dish.
• Combine brown sugar and curry and stir well.
• Sprinkle over fruit and dot with margarine.
• Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated and bubbly around edges.

FRUIT MEDLEY

Steps:

• In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight.
• Just before serving, fold in the blueberries, cherries and bananas; gently toss.

EASY FRUIT MEDLEY

Steps:

• Toss fruit with reserved orange liquid.
• Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.

FALL FRUIT MEDLEY

Steps:

• In tightly covered container, shake dressing ingredients until well mixed. Shake again before pouring over fruits.
• In large bowl, toss dressing with orange, pineapple and grapes. Cover; refrigerate up to 24 hours. Just before serving, stir in apples.

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

FROZEN FRUIT MEDLEY

Steps:

• Drain canned fruits, reserving 1 cup combined syrup.
• Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
• In a large bowl, mix all ingredients including syrup together.
• Using about 2 cups at a time, place mixture in blender.
• Cover and puree until smooth but slightly chunky.
• Pour into another large bowl.
• Repeat until all fruit is processed.
• When all is blended, stir together in the large bowl.
• Line 30 muffin cups with paper liners.
• Ladle fruit into paper cups.
• Freeze until solid.
• When frozen, turn over muffin tins and punch out cups with your thumbs.
• Place cups in freezer bags and store in freezer.
• Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.