Best Fruit Medley Recipes

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.

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

CREAMY FRUIT MEDLEY

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved 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.

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.

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.

FRUIT MEDLEY SALAD

Steps:

• In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes.

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.

FRUIT MEDLEY

Steps:

• In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.

NUTTY FRUIT MEDLEY

Steps:

• In a large bowl, combine the apples, grapes, banana and walnuts. Combine mayonnaise, sour cream, sugar, lemon juice and salt; pour over fruit mixture and toss gently to coat.

HOMEMADE FRUIT MEDLEY BABY FOOD

Steps:

• Place bananas, kiwis, pears, and tangerine in a food processor; process until very smooth. Add lemon juice and blend until smooth. Add infant cereal, 1 tablespoon at a time, until baby food reaches desired thickness.
• Scoop 1/3 to 1/2 cup baby food into sandwich-size resealable bags. Squeeze excess air out of bag and seal. Flatten bags and store in freezer.

FLAVORFUL FRUIT MEDLEY

Steps:

• Mix dressing and sour cream in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or overnight.

STUFFED CHICKEN BREASTS WITH CARIBBEAN ROOT MEDLEY MASH, SOFRITO RUM REDUCTION AND CREOLE FRUIT SALSA

Steps:

• For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajín, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving.
• For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts!
• Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables.
• Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside.
• For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazón and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing.
• Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside.
• For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs.
• For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using.

FRUIT MEDLEY SMOOTHIE

Steps:

• Place all ingredients in blender and process until smooth.

FRESH FRUIT MEDLEY WITH HONEY GLAZE

Steps:

• In a large bowl, combine the first five ingredients. Drizzle with honey and toss to coat. Refrigerate until chilled.

FRUIT MEDLEY WRAPS

Steps:

• Spread tortillas with cream cheese spread.
• Top with remaining ingredients. Roll up.

NUTTY FRUIT MEDLEY

Steps:

• In a large bowl, combine the apples, grapes, banana and walnuts.
• In a snall bowl combine mayonnaise, sour cream, sugar, lemon juice and salt; pour over fruit mixture and toss gently to coat.

CREAMY FRUIT SALAD MEDLEY

Steps:

• In a large bowl, combine the apples, mango, grapes and sour cream. Refrigerate until serving. Just before serving, stir in the walnuts.

FROZEN FRUIT MEDLEY

Steps:

• 1. Dissolve gelatin and salt in boiling water. Drain pineapple; add water to syrup to make 1/2 cup. Stir liquid and lemon juice into gelatin. Chill about 1 hour, 15 minutes until slightly thickened.
• 2. Prepare whipped topping and mix with mayonnaise, fruits, and nuts. Blend into slightly thickened gelatin.
• 3. Spoon into 8" x 14" loaf pan. Freeze until firm. To unmold; let stand at room temperature 30 minutes before slicing. Place each slice on individual plate garnished with a bed of lettuce.

RAINBOW FRUIT SALAD MEDLEY

Steps:

• In a small bowl, combine the first five ingredients; mix well. In a large bowl, combine the fruit. Add dressing and toss to coat. Serve immediately with a slotted spoon.