Best Spiked Fruit Cups Recipes

SPIKED FRUIT SALAD RECIPE - (4/5)

Spiked Fruit Salad Recipe - (4/5) image

Provided by jdelrio

Number Of Ingredients 11

Ingredients

2 pineapples, peeled, cored and cut into bite-size pieces
2 ripe mangos, peeled and cut into bite-size pieces
4 kiwis, peeled and cut into slices
2 large oranges, peeled and separated into sections
1 ripe cantaloupe, peeled, seeded and cut into bite-size pieces
1 package of strawberries cut into slices
1 ounce grapes, cut in halfs
2 apples, cored and cut into bite-size pieces
1/3 cup sugar
2 cups vodka
Juice of 3 limes

Steps:

Place all the ingredients in a large bowl and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

CHILLED FRUIT CUPS

Chilled Fruit Cups image

This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. -Andrea Hawthorne, Mozeman, Montana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 18 servings.

Number Of Ingredients 10

Ingredients

1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen unsweetened strawberries
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
18 clear plastic cups (9 ounces)

Steps:

In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 1g protein.

SPICED HOT FRUIT

Spiced Hot Fruit image

Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 10 cups.

Number Of Ingredients 8

Ingredients

2 cans (one 20 ounces, one 8 ounces) pineapple chunks
2 cans (15-1/4 ounces each) apricots, drained and quartered
1 can (29 ounces) sliced peaches, drained
1 can (29 ounces) pear halves, drained and quartered
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 cinnamon sticks (3 inches)
1/2 teaspoon ground ginger

Steps:

Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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