Easy Summer Fruit Salad Craving Home Cooked

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16. Strawberry Cheesecake Lasagna. This strawberry-filled dessert has a lot going on. It's halfway between strawberry trifle and cheesecake, but you'll make it in layers just like lasagna! It's light, cool, full of tart strawberry sweetness, and takes less than 30 minutes to make.

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How to Make this Recipe. Start by scooping marshmallow fluff into a large, microwave-safe bowl then heat for 15 seconds to soften it up a bit. Next add thawed orange juice concentrate plus softened cream cheese. Use a whisk or electric mixer to whip the dip until it's very smooth without any lumps.

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Add fruit to a large serving bowl. In a large mixing bowl, combine the strawberries, blueberries, raspberries, kiwi, grapes, and apples. Set to the side. Prepare dressing. In a second smaller mixing bowl, combine the honey, orange juice, and lime juice. Combine. Pour dressing over the fruit and toss to incorporate.

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Purchase your own Ascorbic Acid (Vitamin C) and Citric Acid to sprinkle on sliced apples. Whichever method you use, when storing sliced apples be sure to get as much air out of the bag or container as possible. Air is what causes the browning in the first place. Another great tip, to keep apples from turning brown, is to use an apple slicer.

MondaySunday for breakfast either eat a whole banana, Apple, carrot

1 cup of raspberries, fresh or frozen 1 cup of grapes 1 cup of diced apples 1 cup of sliced bananas Or whatever fruit you fancy (melon, blackberries, pears, etc..) 1/2 cup of yogurt (strawberry or vanilla) 1/2 cup of cool whip (or whip your own cream) How to Make the Fruit Salad: 1. Place all of the prepared fruit in a medium bowl. 2.

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Step 1: Make sauce. In a small mixing bowl, combine 2 tablespoons (42 grams) of honey, 2 tablespoons (29.6 milliliters) of lemon juice, lemon zest from 1 large lemon, and ½ teaspoon (2.46 milliliters) of vanilla. Whisk lightly to combine. Set aside and allow the ingredients to marry as you cut your fruit.

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Prep the fruit. Wash and dry the fruits well. Peel, core and chop the pineapple, slice the strawberries and peel and chop the kiwi. Put the fruit in a large serving bowl. Make the dressing. In a small bowl, whisk together the lime zest, lime juice and honey. Combine.

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Store each type of fruit separately, in ziplock bags. Place 1 or 2 pieces of folded paper towel in the bottom of the ziplock bags containing the really juicy fruits, like watermelon and pineapple. Refrigerate until ready to serve. When ready to serve, add everything to a serving bowl and serve immediately.

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Prepare the fruit: wash (and dry) the strawberries, grapes, and blueberries, and peel the pineapple, oranges, and mangoes. Then slice everything up into bite-sized pieces and place in a large mixing bowl. Make the dressing: whisk the lime zest, lime juice, and honey together in a small bowl. Toss the salad: drizzle the honey lime dressing on.

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If you're not sure how you're going to use it all up, we have a few suggestions. Whether you're in the mood for a dip, a dessert, or a drink - we've got 40 fresh fruit recipes so you can make something delicious before it goes bad. 'Tis the season for fresh fruit by the crate! Use one, two, or ten of these delicious fresh fruit.

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Recipes: Mix 3 Tbsp to 2 quarts of water and add sliced fruit or vegetables. Drain. Prepare recipe. Canning or Freezing: Add 1 tsp to each cup of liquid in the recipe. Freezing: Mix 1 Tbsp with each quart of sliced fruit, or mix 1 Tbsp with 1 cup sugar for each qt of sliced fruit. Dehydrating: Mix 2 Tbsp to 2 quarts water and add fruit.

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Peel the mandarin oranges and divide into wedges. Chop the fresh strawberries. Slice the grapes in half (or not). Dice the fresh pineapple. Combine the fruit (and mint, if using) in a large bowl. Set aside. Make the fruit salad dressing. Whisk together the lemon juice, lemon zest, and honey until well combined. Toss.

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Directions. Step 1 In a small bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.

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Minty Pineapple Fruit Salad. Fresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient—lemonade! —Janie Colle, Hutchinson, Kansas. Go to Recipe.

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Balsamic-Goat Cheese Grilled Plums. Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. —Ariana Abelow, Holliston, Massachusetts. Go to Recipe.

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Marinated Tomato-and-Herb Salad. Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch. Recipe: Marinated Tomato-and-Herb Salad. Keep it simple with this two-ingredient salad. All you need is juicy tomatoes and fresh herbs. 13 of 20.