Best Summer Fruit Salad Recipes

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SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING



Summer Fruit Salad with a Lemon, Honey, and Mint Dressing image

A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing

Provided by TimTanguay

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

4 cups cubed seeded watermelon
2 cups sliced fresh strawberries
2 large fresh peaches, cut into cubes
2 large nectarines, cut into cubes
1 red Anjou pear, cut into cubes
1 cup seedless grapes, halved
2 lemons, juiced
¼ cup minced fresh mint (chocolate mint preferred)
½ lemon, zested
1 tablespoon honey (fireweed honey preferred)

Steps:

  • Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
  • Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Calories 99 calories, Carbohydrate 24.8 g, Fat 0.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 19.9 g

SUMMER FRUIT 'N' PASTA SALAD



Summer Fruit 'n' Pasta Salad image

I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. -Donna Williams, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 13

8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

Steps:

  • Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

Nutrition Facts : Calories 199 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER FRESH FRUIT SALAD



Summer Fresh Fruit Salad image

A delicious, colorful blend of summer's fresh fruit topped with citrus dressing and finished with toasted pecans.

Provided by Kitten

Categories     Salad     Fruit Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 13

2 cups watermelon, seeded and cut into bite-size pieces
2 cups cantaloupe, cut into bite-size pieces
2 cups fresh pineapple chunks
2 cups strawberries, hulled and halved if large
2 cups fresh peaches - peeled, pitted, and cut into bite-size pieces
1 cup seedless grapes
1 cup kiwi fruit, peeled and cut into bite-size pieces
¼ cup cold water
¼ cup frozen orange juice concentrate, thawed
¼ cup frozen limeade concentrate, thawed
¼ cup frozen lemonade concentrate, thawed
1 cup toasted pecans
12 lettuce leaves

Steps:

  • In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
  • Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 26.3 g, Fat 6.9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 8.7 mg, Sugar 21.7 g

SPIKED SUMMER FRUIT SALAD



Spiked Summer Fruit Salad image

Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 navel oranges
3 cups mixed blueberries and blackberries
3 ripe peaches or nectarines, pitted and chopped
1/4 cup honey
One 1-inch piece ginger, thinly sliced
2 tablespoons coconut-flavored rum

Steps:

  • Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
  • Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SUMMER FRUIT SALAD WITH HONEY, LIME & BASIL DRESSING



Summer Fruit Salad With Honey, Lime & Basil Dressing image

I wanted to make a fruit salad, but needed to use the fruits currently in season (and on sale). Strawberries are the only ingredient that *just* went out of season. Try to serve this the same day it's made, as the cherries tend to turn everything red after a while.

Provided by Hippie2MARS

Categories     Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb bing cherry, pitted and halved
1 lb green grape, halved
6 nectarines, pitted and sliced
1 quart strawberry, capped and quartered
1 pint blackberry
1 pint blueberries
2 kiwi, peeled and and sliced
1/2 cup honey
2 limes
5 basil leaves
1 tablespoon Splenda sugar substitute

Steps:

  • Wash and prepare all the fruit and place in to a large bowl.
  • Zest the lime and place the zest into a small bowl.
  • Mince basil leaves and add to the lime zest.
  • Add the honey, the juice of both limes, and the Splenda to the mixture.
  • Whisk together and pour over the fruit.
  • Mix lightly and refrigerate at least an hour before serving, to allow the flavors to meld.

Nutrition Facts : Calories 217.4, Fat 1, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 55.5, Fiber 7.3, Sugar 43.8, Protein 3.2

SUMMER FRUIT SALAD WITH MINT SUGAR



Summer Fruit Salad with Mint Sugar image

Categories     Salad     Breakfast     Brunch     Dessert     No-Cook     Quick & Easy     Blackberry     Cherry     Peach     Mint     Summer     Vegan     Grape     Gourmet

Number Of Ingredients 5

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Steps:

  • Makes 6 servings. Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

SUMMER FRUIT SALAD WITH LEMON POPPYSEED YOGURT DRESSING



Summer Fruit Salad with Lemon Poppyseed Yogurt Dressing image

Super fresh and easy! Juicy summer fruits tossed in a zingy, lemony, dairy-free yogurt dressing.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 12

1 5.3 ounce container Silk brand vanilla Almondmilk Yogurt Alternative
2 teaspoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon poppyseeds
1 1/2 cups pineapple (cubed)
1 cup honeydew melon (cubed)
1/2 cup red grapes (halved)
2 ripe nectarines (pitted and cubed)
1 black or red plum (pitted and cubed)
1/3 cup blueberries
Thinly sliced lemon
Fresh mint

Steps:

  • In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
  • Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

EASY SUMMER FRUIT SALAD



Easy Summer Fruit Salad image

"My friends are always requesting this salad." Colorful slices of fruit get dressed up with a simple sauce of citrus juices and honey. Anneliese Deising - Plymouth, MI

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

2 medium navel oranges, peeled and sectioned
2 medium kiwifruit, peeled and sliced
1-1/2 cups halved seedless red grapes
1 cup sliced peeled apple
1 cup diced honeydew melon
1 cup fresh blueberries
1/4 cup orange juice
2 tablespoons honey
1 tablespoon lime juice
1-1/2 cups sliced ripe bananas

Steps:

  • In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

FRESH SUMMER FRUIT SALAD



Fresh Summer Fruit Salad image

One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too.

Provided by CHMOORE

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 3h45m

Yield 4

Number Of Ingredients 11

½ cup water
⅔ cup sugar
3 cups thinly sliced rhubarb
15 seedless grapes, halved
½ orange, sectioned
10 fresh strawberries, hulled and halved
1 apple, cored and diced
1 peach, sliced
1 plum, pitted and sliced
15 pitted Bing cherries
¼ cup fresh blueberries

Steps:

  • Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
  • To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 59.3 g, Fat 0.8 g, Fiber 4.8 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 5.7 mg, Sugar 52.1 g

ANGEL FOOD CAKE WITH SUMMER FRUIT SALAD AND RASPBERRY SAUCE



Angel Food Cake With Summer Fruit Salad and Raspberry Sauce image

Make and share this Angel Food Cake With Summer Fruit Salad and Raspberry Sauce recipe from Food.com.

Provided by shawnajean

Categories     Dessert

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 13

1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup mixed berry
1 mango, peeled, pitted and cubed
1 nectarine, pitted and sliced
2 tablespoons orange juice
3/4 cup fresh raspberry (or frozen)
1 tablespoon fresh lemon juice
2 -4 tablespoons sugar

Steps:

  • For the Angel Cake:
  • Preheat the oven to 350°F
  • Sift the flour twice with 1/2 cup of the sugar.
  • With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
  • Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
  • Stir in the vanilla.
  • Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
  • Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
  • For the Summer Fruit Salad:
  • Mix fruit in a bowl.
  • Sprinkle with the orange juice.
  • For the Finest Raspberry Dessert Sauce:
  • Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
  • Strain through a fine strainer, pressing with a rubber spatula to release the juices.
  • Put it all together:
  • Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
  • With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
  • Drizzle the raspberry sauce around the fruit salad.

Nutrition Facts : Calories 174.2, Fat 0.3, Sodium 78.8, Carbohydrate 40.2, Fiber 1.4, Sugar 26.9, Protein 3.7

SUMMER FRUIT, SHRIMP, AND AVOCADO SALAD



Summer Fruit, Shrimp, and Avocado Salad image

Fresh summer fruit, tasty shrimp, creamy avocado, and crisp baby romaine lettuces make this a light but filling main dish salad. Serve with a French baguette for a satisfying meal.

Provided by KernNut1

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

2 pounds baby romaine lettuce
1 large ripe avocado, sliced
1 cup chopped ripe mango
1 cup fresh blueberries
¼ chopped sun-dried tomatoes, rehydrated in 1/4 cup hot water
¼ cup minced red onion
2 tablespoons olive oil
2 tablespoons salted butter
¾ pound large shrimp - peeled, deveined, and tails removed
1 tablespoon lemon juice
freshly ground black pepper to taste
¼ cup olive oil and vinegar salad dressing (such as Newman's Own®), or to taste

Steps:

  • Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
  • Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
  • Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 27.6 g, Cholesterol 144.5 mg, Fat 32.4 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 217 mg, Sugar 13.9 g

SUMMER FRUIT QUINOA SALAD RECIPE BY TASTY



Summer Fruit Quinoa Salad Recipe by Tasty image

Here's what you need: water, orange juice, quinoa, strawberry, blueberry, mango, fresh basil, lime juice, honey

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

1 cup water
1 ½ cups orange juice
1 cup quinoa
strawberry
blueberry
mango, cubed
fresh basil, chopped, for garnish
½ cup lime juice
1 tablespoon honey

Steps:

  • In a small saucepan bring water and orange juice to a boil then add quinoa, cover and simmer for 12-15 minutes.
  • Add quinoa to a bowl. Top with strawberries, blueberries, and mangoes.
  • In a small bowl, mix lime juice, and honey. Drizzle dressing over the quinoa and mix.
  • Top with basil.
  • Enjoy!

Nutrition Facts : Calories 418 calories, Carbohydrate 83 grams, Fat 5 grams, Fiber 7 grams, Protein 12 grams, Sugar 21 grams

PERFECT SUMMER FRUIT SALAD



Perfect Summer Fruit Salad image

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

⅔ cup fresh orange juice
⅓ cup fresh lemon juice
⅓ cup packed brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

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 CITRUS FRUIT SALAD



Summer Citrus Fruit Salad image

A creamy yogurt dressing-flavored with orange juice and grated peel-beautifully coats fresh fruits.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 8

1 cup Yoplait® Original yogurt French vanilla (from two 6-oz containers)
1 tablespoon mayonnaise or salad dressing
1/4 teaspoon grated orange peel
2 tablespoons orange juice
1 pint (2 cups) strawberries, sliced
1 kiwifruit, peeled, cut up
1 small bunch seedless green grapes, cut in half
1 can (11 oz) mandarin orange segments, drained

Steps:

  • In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
  • Gently stir remaining ingredients into yogurt mixture. Cover and refrigerate at least 1 hour but no longer than 4 hours.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

SUMMER FRUIT SALAD



Summer Fruit Salad image

Use any seasonal fruit in this salad. Create your own mix based on what you like best.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

2 plums, pitted and sliced
2 nectarines, pitted and sliced
2 peaches, pitted and sliced
2 to 3 apricots, pitted and sliced
1 cup blueberries
1 cup blackberries
2 teaspoons honey
1/3 cup fresh orange juice (from 1 orange)
1/2 cup small fresh mint leaves

Steps:

  • Toss ingredients together in a large bowl. Let sit at least 15 minutes before serving.

Nutrition Facts : Calories 93 g, Fiber 4 g, Protein 2 g

SUMMER FRUIT SALAD



Summer Fruit Salad image

A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question. -James Korzenowski, Fennville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

PINEAPPLE CREAM CHEESE DRESSING:
1/3 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 cup pineapple juice
1/4 cup orange juice
2 tablespoons lemon juice
2 eggs, lightly beaten
2 packages (3 ounces each) cream cheese, softened
SALAD:
2 cups sliced fresh strawberries
2 cups pineapple tidbits
1-1/2 cups seedless green or red grapes, halved
1-1/2 cups diced peaches or nectarines
1 cup fresh blueberries or raspberries
1/4 cup sugar
Leaf lettuce

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight., In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.

Nutrition Facts : Calories 230 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 123mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.

SUMMER FRUIT QUINOA SALAD



Summer fruit quinoa salad image

Jazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 7

100g quinoa
3 peaches or nectarines, or 6 apricots, diced
50g toasted hazelnut , roughly chopped
handful mint , roughly chopped
handful parsley , roughly chopped
2 tbsp olive oil
zest and juice 1 lemon

Steps:

  • Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
  • Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
  • Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.

Nutrition Facts : Calories 236 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein

LAYERED SUMMER FRUIT SALAD WITH CREAMY LIME DRESSING



LAYERED SUMMER FRUIT SALAD WITH CREAMY LIME DRESSING image

Categories     Fruit

Number Of Ingredients 21

Creamy Lime Dressing
1
package (8 oz) cream cheese, softened
1/2
cup frozen limeade concentrate, thawed
1/4
cup powdered sugar
1
cup whipping cream, whipped
Fruit
3
cups cut-up cantaloupe
1
quart strawberries, quartered
2
ripe medium mangoes, seed removed, peeled and cut up
2
cups blueberries
2
cups cut-up honeydew melon
Mint leaves, if desired

Steps:

  • In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside. 2 In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves. 3 Serve immediately, or cover and refrigerate up to 2 hours before serving.

SAUCY SUMMER FRUIT SALAD



Saucy Summer Fruit Salad image

Peaches, berries, bananas, and a creamy orange sauce combine summer's fruitiest flavors in a single fruit salad!

Provided by Ben S.

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Yield 6

Number Of Ingredients 7

3 large peaches, peeled and cut into chunks
1 ½ cups blueberries
1 ½ cups sliced strawberries
2 bananas, sliced
3 teaspoons lemon juice
1 cup vanilla nonfat or low-fat yogurt
2 tablespoons frozen orange juice concentrate

Steps:

  • Combine fruit and lemon juice. In a small bowl, mix yogurt and concentrate. Put fruit in a large glass bowl or 6 small bowls or parfait glasses. Drizzle sauce over fruit and top with mint.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 33.2 g, Cholesterol 0.7 mg, Fat 0.5 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 32 mg, Sugar 25 g

HOLD THE MAYO SUMMER FRUIT SALAD



Hold the Mayo Summer Fruit Salad image

A refreshing and colorful summer fruit salad with no mayonnaise-imagine that! I clipped this recipe out of our local grocery store's weekly advertisement flyer. This recipe will only work with the freshest, juiciest fruit you can find.

Provided by COOKGIRl

Categories     Melons

Time 1h15m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 9

1 small cantaloupe
1/2 honeydew melon
1 small yellow flesh watermelon (optional, my addition) or 1 small red flesh watermelon (optional, my addition)
2 ripe peaches (not mushy) or 2 nectarines (not mushy)
1 cup red seedless grapes, cut in half
1 lime, juice of
1/2-1 tablespoon rose water
1 tablespoon good quality honey
fresh edible flowers, such as nasturtium, rose petals (to garnish, make sure the flowers are not chemically sprayed with pesticides) or lavender (make sure the flowers are not chemically sprayed with pesticides)

Steps:

  • Cube the cantaloupe, honeydew and watermelon into bite size pieces or use a melon baller to shape.
  • Peel and remove stone from peaches or nectarines. Cut into cubes.
  • In small bowl, whisk all liquid ingredients together. (Soften the honey if necessasry by quickly warming the honey either on the stove top or zap a few seconds in the nuker.).
  • Combine the dressing with the fruit. Transfer to serving bowl and garnish with edible flowers.
  • Chill at least an hour. Prior to serving, add more lime juice, etc .if necessary. **Yield is estimated.**.

Nutrition Facts : Calories 316, Fat 1.5, SaturatedFat 0.2, Sodium 38.5, Carbohydrate 79.7, Fiber 5.2, Sugar 67.5, Protein 6

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