Best Fruit Balls Recipes

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

NO-BAKE FRUIT BALLS

Steps:

• Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
• Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
• Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

DRIED FRUIT BALLS

Steps:

• In a food processor, finely chop dates, figs, prunes/apricots and raisins.
• In a medium bowl, mix chopped fruit with nuts and seeds.
• Stir in lemon juice.
• Shape into 1/2-1" balls.
• Roll in coconut.
• Dry in your dehydrator at 135º for 4 to 6 hours, or until crisp on the outside.

FRUIT BALLS

Steps:

• In the container of a food processor or blender, combine the dates, sunflower seeds, pecans, raisins, and cocoa powder. Transfer to a bowl, and stir in honey. Press into 1 inch balls, and roll in confectioners' sugar. Store in an airtight container at room temperature.

COCONUT FRUIT BALLS

Steps:

• Finely chopped sultanas, dates and apricots and place them in a mixing bowl. Mix well.
• Add cinnamon and mix well.
• Add enough condensed milk (roughly a tablespoon) to make it sticky so the fruit sticks together more easily.
• Place a teaspoon of mixture in palm of hand and mould/squish/squeezing mixture into a small ball.
• Place desiccated coconut on plate and roll balls in desiccated coconut, coating the whole ball.
• Store in refrigerator until your ready to use.
• Enjoy.

NO-BAKE FRUIT BALLS

Steps:

• 1. COMBINE marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
• 2. SHAPE dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
• 3. REFRIGERATE 3 hours or until firm. Store in airtight container in refrigerator.
• 4. kraft kitchens tips : HOW TO EASILY CUT CHERRIES Use clean kitchen scissors to easily cut up the cherries. COOKING KNOW-HOW Use a small scoop or level measuring tablespoon to measure out the dough for the balls.

PISTACHIO FRUIT BALLS

Steps:

• Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside.
• Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week.

RAW VEGAN CHOCOLATE FRUIT BALLS

Steps:

• Mix the coconut and cinnamon in a small bowl and set aside for rolling.
• Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn't bind together completely.
• Roll into small balls and coat with the coconut mixture.
• Store in a sealed glass container in the fridge.

CHRISTMAS FRUIT BALLS

Steps:

• Mix all together, roll into balls, then in coconut.

FRUIT AND POPCORN BALLS

Steps:

• Butter a very large bowl. Add popped popcorn and your selection of the 2 cups of fruit and/or nuts. I like 1 1/2 cups dried cranberries and 1/2 cup chopped cashews.
• Heat brown sugar, corn syrup, butter, salt, and juice until just boiling. Pour over dry ingredients in bowl.
• Butter hands with additional butter or cooking spray and form into tennis size balls. Compact lightly to get the mixture to hold a ball shape. Set aside. Wrap each popcorn ball in plastic wrap.
• Option: The balls can be drizzled with melted chocolate for gift giving. I like to use white chocolate on the cranberry/ cashew ones. After wrapping with plastic wrap, I tie with a burgandy colored ribbon.

FRUIT-SHAPED CHEESE BALLS

Steps:

• Mix blue cheese, cheese spread, cream cheese and Worcestershire sauce in medium bowl with fork until blended. Cover and refrigerate at least 8 hours until chilled.
• Divide cheese mixture in half. Shape 1 half into a ball on waxed paper. Sprinkle another piece of waxed paper with paprika. Roll cheese ball in paprika, coating completely. Mold into apple shape.
• Shape other half of cheese mixture into a ball on waxed paper. Shake Parmesan cheese and food color in covered container until cheese is evenly colored. Sprinkle another piece of waxed paper with cheese. Roll cheese ball in Parmesan cheese, coating completely. Mold into pear shape.
• Make small depression in apple and pear for stem ends. Cut 2 small pieces from cinnamon stick. Insert cinnamon stick pieces for apple and pear stems. Insert lemon leaf in apple. Brush oil over small piece of brown paper; cut into leaf shape. Insert leaf in pear. Serve with crackers.

GOLDEN GRANITA FRUIT BALLS

Steps:

• In a bowl, combine biscuits, fruit, desiccated coconut and rice bubbles.
• In a saucepan add condensed milk, butter and golden syrup and heat over medium heat for a couple of minutes, stirring constantlly, until butter melts then cook, stirring, for a further 3 minutes. Pour onto dry ingredients and stir until combined. Let cool slightly.
• When mixture cools, roll spoonfuls into balls and toss in shredded coconut until coated. Place onto a tray and refrigerate for 30 minutes or until firm.

RAW VEGAN CHOCOLATE FRUIT BALLS

Steps:

• 1. Mix the coconut and cinnamon in a small bowl and set aside for rolling. 2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn't bind together completely. 3. Roll into small balls and coat with the coconut mixture. 4. Store in a sealed glass container in the fridge.

PISTACHIO FRUIT BALLS

Steps:

• Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside.
• Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week.