Best 5 Easy Festive Fruit Salad Recipes

EASY FESTIVE FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate. , In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour.

VERY EASY FRUIT SALAD

Steps:

• In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

BEAUTIFUL CHRISTMAS FRUIT SALAD

Steps:

• Wash the fruit well.
• Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
• Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
• Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
• Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
• Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
• Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
• Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
• Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
• Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
• Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
• Takes about an hour to make depending on your knife skills. Makes about 4 quarts.

PATRIOTIC FRUIT SALAD

Steps:

• Up to a day in advance, rinse and slice the strawberries, and prepare the blueberries by rinsing and picking over for stems.
• Right before serving, peel and slice the bananas into large bites and place in a medium bowl, and gently fold together with the strawberries and blueberries.
• Save a few extra blueberries to sprinkle on the top for an added pop of color.
• If you happen to have leftovers, store them in the fridge as soon as possible to avoid spoiling. Leftovers can be kept two to three days.

FESTIVE FRUIT SALAD

Steps:

• Drain pineapple and reserve the juice and set the pineapple aside.
• Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
• Quickly stir in the lightly beaten egg and cook until thickened.
• Remove dressing from heat and let cool - then refrigerate till using.
• In a large bowl, combine all the fruit and the nuts.
• Pour the dressing over the fruit and blend well.
• Cover and chill for one hour so flavors blend.