Best Marthas Tasty Fruit Salad Recipes

Diced Fruit Salad image

Provided by Martha Stewart

Number Of Ingredients 7

1/2 pineapple, peeled and cut into 1/2-inch dice
1 cup seedless green grapes, quartered
1/2 pint raspberries, sliced in half
1/2 mango, peeled, pitted, and cut into 1/2-inch dice
Juice of 1 lime
2 tablespoons finely chopped mint leaves
Honey (optional)

Steps:

Combine pineapple, grapes, raspberries, and mango in a large bowl. Squeeze lime juice over the fruit. Sprinkle chopped mint over the top, and drizzle with honey, if desired. Gently toss to combine, and transfer to individual dessert bowls or plates.

Martha's Tasty Fruit Salad image

Provided by Martha Price

Time 10m

Number Of Ingredients 5

1 c sliced bananas
1 c manderin orange slices (do not use juice from cans)
1 c seedless grapes
1 c sour cream
1 c mini marshmallows

Steps:

1. Gently toss together all fruits and the marshmallows. I usually cut the grapes and mandarin orange slices in half.
2. Pour the sour cream over the fruits, and stir gently until well mixed. Let set for several hours so flavors can blend.
3. *Add more or less of any ingredient you choose, but it is important you let it set for a few hours so the marshmallows can release their sweetness.

Martha's Fruit Salad image

Provided by Martha Stewart

Number Of Ingredients 7

2 ripe peaches, pitted and sliced 1/2-inch thick
2 ripe plums, pitted and sliced 1/2-inch thick
1 cup blueberries
1/2 pineapple, peeled, cored, and cut into 1/2-inch wedges
2 bananas, peeled and sliced 1/4-inch thick
Juice of 2 navel oranges
6 fresh mint leaves, thinly sliced

Steps:

Martha's Vineyard Salad image

Provided by Janeydoe

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup white wine vinegar
1 cup red wine vinegar
1/2 cup fresh raspberry
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons tarragon
1 dash salt
1 head bibb lettuce
1/2 head red leaf lettuce
1/4 cup crumbled blue cheese
12 red onion rings
3 tablespoons toasted pine nuts

Steps:

Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
Divide on 6 plates and top with onions, blue cheese and pinenuts.

Nutrition Facts : Calories 459.5, Fat 41.2, SaturatedFat 6.2, Cholesterol 4.2, Sodium 172.1, Carbohydrate 22.4, Fiber 1.6, Sugar 17.2, Protein 3.2