Tag: Fruit Salad

Fruit Salad with a Citrus Vanilla Sauce And Giveaway Winner Announced

by Pam on April 28, 2013

I served this^[1] fruit salad with the spicy Asian Chicken Sandwiches^[2] I made for dinner recently and they paired nicely together. The sweet and juicy fruit salad cooled down our mouths after bites of the spicy sandwich. I loved this combination of fruit together. The sauce was a combination of orange and lemon juice & zest along with some brown sugar and vanilla. It reduced down to a very flavorful sauce that topped the fruit perfectly. We all, kids especially, loved this fruit salad.

The giveaway information is at the bottom of this recipe. Congratulations to the winner!!!

Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, and lemon zest. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.

Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.

Print^[3]

Save^[4]

Fruit Salad with a Citrus Vanilla Sauce

Yield: 6

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.

Ingredients:

Citrus Vanilla Sauce:

1/3 cup fresh orange juice

2 tbsp brown sugar
2 tbsp fresh lemon juice
1/2 tsp grated clementine zest
1/2 tsp lemon zest
1/2 tsp vanilla extract

Fruit Salad:

2 cups strawberries, hulled and sliced
1 cup fresh pineapple, chopped into bite sized chunks
1 cup fresh blueberries
1/2 cup of fresh raspberries
1 kiwi fruit, peeled and sliced
1 banana, sliced
1 clementine, peeled and sectioned
2 tbsp pomegranate seeds

Directions:

Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, and lemon zest. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.

Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Greater Baltimore Medical Center

Giveaway Winner:

The winner of the Knotty Daughter^[5] apron giveaway is comment number 76:

Anna — April 28, 2013

I’ve already bookmarked this recipe — it looks amazing! I’ve tried many of your recipes and none has ever failed me. Thank you so much!

Congratulations! Please visit their website^[6] and pick out the apron of your choice then e-mail me the chosen apron and your mailing address. Please get me this information as soon as possible so Knotty Daughter can send you your new apron.

References

^{^} this (livinghealthylivingwell.blogspot.com)
^{^} Asian Chicken Sandwich AND A Giveaway (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
^{^} Knotty Daughter (www.knottydaughters.com)
^{^} website (www.knottydaughters.com)

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing

Grilled peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious utilizing some of my favorite summer fruits.

While I hate to think of summer as having an expiration date, the fact
that it’s coming close to the end has me savoring every last moment. I’m a little excited about the change of seasons, but I always mourn the end of summer. So I’m trying to enjoy every last bit of summer’s bounty.

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 5 pts • Weight Watcher Points+: 6 pt
Calories: 232 • Fat: 17 g • Carb: 16 g • Fiber: 3 g • Protein: 6 g • Sugar: 13 g
Sodium: 86 mg • Cholest: 8 mg

Ingredients:

For the Honey Goat Cheese Dressing:

2.5 oz fresh creamy goat cheese, room temperature
1 tbsp honey
1/2 tbsp extra-virgin olive oil
1 1/2 tsp apple cider vinegar
2 teaspoons fresh lemon juice
1 1/2 tbsp water
kosher salt and freshly ground black pepper

For the salad:

6 cups mixed baby greens
2 ripe medium peaches, halved and sliced into wedges
2 medium ripe plums, halved and sliced into wedges
24 walnut or pecan halves

Directions:

In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and freshly ground black pepper. Mix until fully combined and creamy and refrigerate until ready to use. Makes about 1/2 cup.

Divide the greens between 4 plates, top with fruit and nuts and drizzle 2 tablespoons of dressing over everything.

Incoming search terms:

Tropical Fruit Salad Recipe

This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad… EVER!!

It makes a great big bowl, big enough to feed a crowd so it’s perfect to bring to a picnic, potluck or to serve at a backyard BBQ. This is easy enough for anyone to make – if you can use a knife, you can make this salad. The bananas are added just before serving so they don’t turn brown.

Fruit salad always makes me think of my Dad, when I was younger he made a great big bowl of fresh fruit salad just about every night. It’s the perfect dessert because it’s all natural, made with nothing but fruit – it doesn’t get cleaner than that!

In my past life I must have lived on a tropical island somewhere; the climate, blue oceans, palm trees, and sweet tropical fruit are my idea of a perfect world. Thank goodness we can get papayas, mangoes, coconut and pineapples here in the states, but there are still so many tropical fruits I’d love to see a lot more tropical fruit imported here one day such as fresh guanabana (sour sop) guava or passion fruit (maybe I need to get on a plane to somewhere tropical really soon).

Fruit salad is naturally low-fat, low-sodium, gluten-free, vegan, paleo friendly, clean-eating dish you can serve for brunch, snack or dessert. Yes, there is sugar in fruit, but it’s natural and unprocessed, and loaded with vitamins, antioxidants, phytonutrients and fiber. Unless you have to watch your sugar for health reason, the USDA ^[1]suggests you eat about 1-1/2 to 2 cups of fruit a day.

Tropical Fruit Salad Recipe
gordon-ramsay-recipe.com
Servings: 10 • Size: 1 1/3 cups • Old Points: 2 • Weight Watcher Points+: 0 pt
Calories: 116 • Fat: 1 g • Carb: 28 g • Fiber: 3.5 g • Protein: 1 g • Sugar: 20 g
Sodium: 4 mg • Cholest: 0

Ingredients:

1 papaya, peeled and diced 3/4-inch cubes (5 cups)
2 mangoes, peeled and diced 3/4-inch cubes (2 1/2 cups)
1 fresh pineapple, peeled and diced reserving the juice 3/4-inch cubes (4 cups)
2 large bananas, peeled and diced 3/4-inch cubes (2 cups)
1/4 cup fresh grated coconut, for garnish

Directions:

Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple. Cover and refrigerate until chilled.

Just before serving, add the bananas and garnish with fresh coconut.

Makes 13 1/2 cups.

References

^{^} USDA (www.choosemyplate.gov)