Ambrosia

This contemporary update of the recipe uses fresh fruit and shaved coconut, and can almost be considered a palate cleanser, similar to a sorbet or light salad.

Ingredients:

• 6   seedless navel oranges
• 2   jars refrigerated red grapefruit, drained
• 1   container of fresh cored, peeled, refrigerated pineapple, chunked
• 3/4  cup large flake sweetened coconut
• 2   tablespoons sugar
• kosher salt
• 3   tablespoons cream sherry

Directions:

1. Using a sharp knife, cut away peel and white pith from oranges.

2. Slice oranges into 1/8-inch wheels.

3. Combine in large bowl with grapefruit and pineapple.

4. Add coconut, sugar, salt and sherry and gently toss to blend.

5. Chill, covered, at least one hour.

Source: recipe.com

Banana-Kiwi Salad

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Ingredients:

• 2   tablespoons lime juice
• 1   tablespoon canola oil
• 1   tablespoon minced shallot
• 2   teaspoons rice vinegar
• 1   teaspoon honey
• 1/4  teaspoon salt
• cayenne pepper, or to taste
• 4   kiwis, peeled and diced
• 2   firm ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1/2  cup diced red bell pepper
• 2   tablespoons thinly sliced fresh mint
• 2   tablespoons chopped cashews, toasted (see Tip)

Directions:

1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

Tip:

1. Tip: To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Source: recipe.com

Five Cup Fruit Salad

 Ingredients:

1 cup fat free sour cream
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows
Maraschino Cherries 

Directions:




Stir and chill about one hour

Fruit Salad

Ingredients:

1 (29 ounce) can peach slices
1 (20 ounce) can pineapple chunks
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb of strawberries, (quartered)
1 banana, (sliced)
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)

Directions:

In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.