Best Fruit Cup Recipes

GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
• Stir until completely mixed together.
• You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
• Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.

7-CUP FRUIT SALAD

Steps:

• Mix sour cream & Cool Whip well.
• Drain pineapples, cherries, oranges & fruit cocktail. Add to sour cream & Cool Whip.
• Mix well.
• Add marshmallows mixing well.
• Smooth down, cover and refrigerate for at least 4 hours or overnight.

FIVE CUP FRUIT SALAD

Steps:

• Mix sour cream, coconut, marshmallows, and pineapple together in a bowl; garnish with mandarin oranges.
• Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

OVERNIGHT FRUIT CUP

Steps:

• In a large bowl, dissolve gelatin in water. Add orange juice concentrate; mix well. Add all of the fruit; mix well. Cover and refrigerate overnight.

SPIKED FRUIT CUP

Steps:

• Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.
• Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.
• To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

EASIEST FRUIT COBBLER (CUP/CUP/CUP)

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix flour and sugar. Add 1 cup buttermilk; mix well. Pour mixture into middle of melted butter in baking pan, then add 2 cups fruit (you can fold in large fruit ex. peaches...or place smaller fruit on top of cobbler ex. blueberries)
• 3. Bake about 40 minutes or until bread is done.
• 4. Serve with ice cream or fresh whipped cream

SIX CUP MARSHMALLOW FRUIT SALAD

Steps:

• Be sure to VERY thoroughly drain the canned fruits and dry the washed grapes (you certainly do not want a watery fruit salad!).
• Combine all ingredients into a large bowl, gently mix.
• Enjoy!

FIVE CUP FRUIT SALAD

Steps:

• Save a few cherries for garnish.
• Mix everything else together and refrigerate.
• Add the reserved cherries before serving.

SIX CUP FRUIT SALAD

Steps:

• Mix all ingredients together in a medium size bowl.
• You can cover with whipped cream or cool whip if desired.
• Cover and place in refrigerator 4 hours or overnight.

FRESH FRUIT CUP

Steps:

• 1. Wash all fruit thoroughly and cut in bite size pieces.
• 2. Arrange in 6 small cups . I sometimes sprinkle coconut over the fruit and set in fridge overnight if you can or for a few hours.

DIXIE CUP FROZEN FRUIT SALAD YUM!

Steps:

• 1. In mixing bowl combine sour cream, lemon juice, sugar and salt. Stir in pineapple, cherries, pecans, banana and marshmallows.
• 2. Spoon into 8 (4 oz) Dixie (or other) paper cups. Freeze until firm. Let thaw for a few minutes before serving. Goo-ood!

YOGURT AND FRUIT DESSERT CUP

Steps:

• Layer custard style fruit yogurt with granola or Grape nuts and chunks of cut fruit. The fruit costs more cut than fresh, but when your cooking for 1, whole pineapples and melons can be daunting. Here, it's worth the extra cost to treat your body to some fresh fruit.

FIVE-CUP FRUIT SALAD | DIXIE CRYSTALS

Steps:

• Combine todos los ingredientes y mezcle bien.Refrigere y sirva.

TROPICAL FRUIT CUP

Steps:

• Halve kiwis and scoop out flesh; slice. In a bowl, peel mango and cut into chunks. Toss kiwis and mango with honey.

5 CUP FRUIT SALAD

Steps:

• Place all ingredients in a bowl and mix thoroughly.
• Place in refrigerator at least 12 hours prior to serving to allow setup.

FIVE CUP FRUIT SALAD

Steps:

• Stir all ingredients together in a medium bowl, and chill for 1 hour, until ready to serve.

FRUIT CUP WITH CITRUS SAUCE

Steps:

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.

YOGURT-FRUIT CUP

Steps:

• Drain fruit and divide among 6 small dessert bowls.
• Top with yogurt and nuts and sprinkle lightly with cardamom.
• Serve immediately.

FIVE CUP FRUIT SALAD

Steps:

• Mix pineapple, 1 Tbsp. of the pineapple juice, and remaining ingredients; mix lightly.
• Cover and refrigerate several hours.
• Garnish with maraschino cherries and mint sprigs.

SIX CUP FRUIT SALAD

Steps:

• Combine all ingredients for salad in a 2- quart bowl, stir gently, cover with plastic wrap.
• Refrigerate for 24 hours.
• To serve: spoon portions in clear glass serving dishes.
• Garnish with topping: a dollop of Cool Whip Lite, maraschino cherries and a sprinkling of chopped pecans.