Spring is here and fair weather will soon be the dominant feature of our climate again. So, how about some fruit salad ideas for the coming days?
First, here are some basic combinations:
Fruit Salad Combinations
- Pare and section two grapefruit and two oranges. For each salad, arrange grapefruit and orange sections on lettuce leaf and garnish with half a maraschino salad.
- Lightly mix 1 1/2 cups each, cantaloupe, honeydew and watermelon balls or cubes. Serve on crisp salad greens, using about 2/3 cup of fruit for each serving.
- Drain a 13 1/2-ounce can of pineapple tidbits; combine with three pared and sectioned oranges and one sliced banana. Place on crisp salad greens and sprinkle with 1/4 cup chopped walnuts, allow about 1/2 cup fruit per serving.
- Lightly mix 2 cups cantaloupe cubes, 1/2 cup fresh blueberries and one large, sliced banana. Serve on crisp salad greens, allowing about 1/2 cup fruit per serving.
- Combine four peeled and sliced peaches, 1/2 cup halved seedless grapes, 1/2 cup halved and seeded Tokay grapes and one large, sliced banana. Serve on crisp salad greens, allowing about 2/3 cup fruit per serving.
Apple and Grape Salad
2 medium tart apples, peeled, quartered and cored
1/2 pound blue grapes, halved and seeded
1 stalk garden mint, leaves only
2 teaspoons sugar
2 tablespoons lemon juice
2 tablespoons brandy
Cut apples crosswise in thin slices. Arrange apples, grapes and mint leaves in glass bowl. Sprinkle with sugar, lemon juice and brandy, toss lightly. Cover, chill for an hour. Makes four servings.
Brandied Fruit Salad
3 tablespoons strained lemon juice
3 large apples
3 ripe pears
2 large oranges
1/2 pound fresh, pitted Queen Anne cherries
1/2 pound seedless white grapes
1 small honeydew melon
3/4 cups confectioner's sugar
1 cup sauterne
1/2 cup brandy
Combine lemon juice and 3 tablespoons cold water in large salad bowl.
Peel, core and dice apples and pears. Place in lemon juice mixture and coat well. Let stand 20 minutes.
Peel oranges; separate into skinless segments. Combine oranges, cherries and grapes with apple mixture.
Peel and slice melon into narrow strips. Add to other fruits and sift sugar over all.
Mix sauterne and brandy and pour over fruit. Chill overnight, serving in individual bowls. Makes 12 servings.
Creamy Fruit Salad
(1) 3-ounce package of cream cheese
1 tablespoon syrup from canned mandarin oranges
(1) 11-ounce can mandarin orange sections, drained
(1) 13 1/2-ounce can pineapple tidbits, drained
1 cup miniature marshmallows
1/3 cup halved, drained maraschino cherries
Beat cream cheese with liquid from mandarin oranges until creamy. Add oranges, pineapple and marshmallows, combine gently, but thoroughly. Lightly fold in cherries; chill. Serve in lettuce cups. Makes six servings.
Frozen Fruit Salad
(1) 16-ounce can dark, sweet, pitted cherries
(1) 16-ounce can pineapple tidbits
(1) 8-ounce package cream cheese, softened
2 cups whipped topping
1/2 cup chopped nuts
Crisp salad greens
Drain fruits well. Beat cream cheese into whipped topping. Fold in fruits and nuts. Pour into 8x8-inch pan, cover and freeze.
Before serving, let salad set in the refrigerator about an hour. Cut and serve on crisp salad greens. Makes 12 servings.
4 dessert apples
1/2 cup seeded or seedless raisins
1/4 cup chopped walnuts
1 1/2 cups cooked diced carrots
Pinch of salt
Honey Salad Dressing
1 tablespoons clear honey
3 tablespoons lemon juice
Peel, core and dice three apples; combine with raisins, nuts and carrots. Add salt. Blend honey and lemon juice and add to salad, toss lightly. Set aside in cool place for about an hour. Arrange in salad bowl or on platter; garnish with remaining apple, unpeeled, but cut into slices, brushed with lemon juice. Makes four or five servings.
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon honey
1 1/2 cups peeled, cored, diced tart apples
1 cup diced celery
1/2 cup coarsely chopped
1 cup halved, seeded grapes
Combine mayonnaise, sour cream and honey. Add apples; mix well to prevent apple discoloring. Add celery, walnuts and grapes, mix lightly. Chill well before serving. Makes three to four servings.