NOT JUST FOR BRUNCH FRUIT SALAD
I've used this recipe for many years varying the fruits that I include. I often add apples, bananas, and/or blueberries. Though there are specific measurements in the recipe, there is no need to carefully measure each ingredient - just approximate the quantities of your favorite fruits to have a beautiful and delicious salad. I have frequently served this Christmas morning.
Provided by kirklandcook
Categories Salad Fruit Salad Recipes
Time 8h20m
Yield 16
Number Of Ingredients 8
Steps:
- Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl.
- Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 18.7 g, Fat 0.3 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 2.7 mg, Sugar 15.9 g
FRESH FRUIT SALAD WITH ORANGE LIQUEUR/ GRAND MARNIER
The best part about this salad is the taste it's got and just to think that your having a bowl of fresh fruits after a meal that too with some orange juice...it's worth a try:)
Provided by Charishma_Ramchanda
Categories Melons
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the fruit in a large bowl.
- Add orange liqueur/ orange juice/Grand Marnier and toss.
- Chill before serving.
Nutrition Facts : Calories 293.5, Fat 1.7, SaturatedFat 0.2, Sodium 35.9, Carbohydrate 72.5, Fiber 16, Sugar 53.6, Protein 5.3
FRUIT SALAD WITH ORANGE LIQUEUR
I tossed this together at the last second for a fruit salad and it turned out wonderful. I did not have time to chill the salad, but it was fine at room temp. Use cold fruit so the salad does not have to be chilled before serving or bananas and apples may turn brown.
Provided by John W Wenzelburger
Categories Dessert
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Toss fruit together adding banana last to keep from mashing it.
- Sprinkle brown sugar over fruit and toss gently.
- Sprinkle orange liquor over fruit and toss again gently.
- Chill and serve.
- Sprinkle coconut over top if you like.
ORANGE SORBET WITH BLOOD ORANGE SALAD
This refreshing dessert - the only one this week that doesn't involve cooking fruit -- is like a pick-me-up after a rich dinner. Oranges are not only a great source of vitamin C; they're packed with other phytochemicals called limonoids that are being studied for their anti-inflammatory, immune-boosting and cholesterol-lowering properties. If you can find blood oranges, you'll get the added benefits of the anthocyanins in the red pigment.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 40m
Yield Serves six
Number Of Ingredients 8
Steps:
- Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.
- Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.
- Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 39 grams
FRUIT SALAD WITH ORANGE-VANILLA SYRUP
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
- Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.
CITRUS AND PERSIMMON SALAD
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits' own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
Provided by David Tanis
Categories salads and dressings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about 3/8-inch thick and place in a salad bowl.
- Peel and core the persimmons. Slice them about 1/4-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
SUMMER FRUIT-TOPPED SORBET SUNDAE
Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
- Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.
Nutrition Facts : Calories 250, Carbohydrate 57 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 44 g, TransFat 0 g
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