Fruit Salad Recipes

Compiled by tamrin

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List of Recipes

1. Fruit Cocktail Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Open the cans and drain the syrup. Place the cocktail in a LARGE bowl. Cut the bananas into bite-sized slices. Add the other ingredients; stirring the combined mixture with each new addition. Add the whipped topping last, making sure it is well mixed throughout the medley.

Chill for a couple of hours.

Serves 20 easily.

Posted to JEWISH-FOOD digest V96 #55

Date: Sat, 19 Oct 1996 08:46:18 -0700 (PDT)

From: jefffree[at]eskimo.com

2. Apple Salad

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

Combine all ingredients except lettuce; mix well Refrigerate until ready to serve. Serve on Lettuce Leaves, optional of course.

Each serving 1/4 cup Yeild 8 servings Each serving may be exchaned for : 1 fruit. From Joni's Diabetic Kitchen in South Jersey,Enjoy.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

3. Frozen Fruit Salad #3

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

Soften cream cheese with milk. Add all ingredients except whipping cream and cherries. Whip cream and fold in. Place in a shallow dish and freeze. Cut into squares. Place sliced cherry on top of each square.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

4. Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

http://www.EBICom.Net/~howle/page/frsalad.htm

Prepare fruits and nuts. Whip cream. Combine whipped cream and mayonnaise and mix with fruits and nuts. Refrigerate until ready to serve.

May be made 1 day ahead and refrigerated until served. Posted to recipelu-digest by LSHW <shusky[at]erols.com> on Feb 15, 1998

5. Frozen Fruit Salad #2

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

Combine sour cream & sugar in a large bowl. Add salt & lemon juice, then remaining ingredients, blending evenly. Freeze.

DONITA ALEXANDER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

6. Dried Fruit Sauce for Fresh Fruit

tag: fruit salad

Yield: 1 cup

Ingredients

Directions

Bring water and apple juice to a boil; pour over cherries and steep for as long as possible. Sweeten

to taste if need be with sugar or honey. Serve hot over ice cream, fresh fruit or cake. Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6753

Posted to MC-Recipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:44:33 -0500

From: Gail Shermeyer <4paws[at]netrax.net>

7. Fruity Pasta Salad with Ham

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Prepare salad as directed on package except - stir yogurt into mayonnaise mixture. Stir remaining ingredients into finished salad. Posted to recipelu-digest by Chtbaby <Chtbaby[at]aol.com> on Mar 29, 1998

8. Champagne Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Notes: 1990 Honorable Mention. Jen Santore, Nesquehoning. The Times PA.

Cream cream cheese and sugar with electric mixer. Mix everything together until well blended. Sprinkle with nuts. Chill and serve.

Posted to recipelu-digest by ncanty[at]juno.com (Nadia I Canty) on Mar 6, 1998

9. Fruit Salad #2

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

Drain fruits. Combine all ingredients, pour into a 9x13-inch pan & freeze.

MRS D.L. (HELEN) JELLUM

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

10. Fruit Salad #1

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Combine all ingredients in a large bowl. Refrigerate several hours or overnight.

LANA QUINN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

11. Chilie Tomato Salad

tag: fruit salad

Yield: 2 Servings

Ingredients

Directions

Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill. Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

12. Fresh Fruit Salad Shake

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Place all ingredients in an electric blender; cover and blend 1 minute at high speed, til shake is smooth. Posted to recipelu-digest by James and Susan Kirkland <kirkland[at]gj.net> on Feb 02, 1998

13. Creamy Tropical Fruit Salad

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

In medium bowl, combine all ingredients; stir gently to coat.

CALORIES: 160 SODIUM: 15MG

CHOLESTEROL: 0MG FAT: 5G

CARBOHYDRATE: 28G SAT: 4G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

14. Basil Jicama Fruit Salad

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

In medium-sized bowl, combine all ingredients except basil sprigs; mix gently. To serve, garnish with a sprig of basil.

Low Fat Meals, VOL III, NO 5/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

15. Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Combine all ingredients in a bowl; mix well. Cover and chill. Serves: 8 to 10 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson - Posted to MM-Recipes Digest V3 #245

Date: Sun, 8 Sep 1996 11:10:45 PST

From: amiser[at]juno.com (Arthur A. Misero)

16. Curried Turkey, Fruit and Nut Salad

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Date: Thu, 23 May 96 22:33:51 PDT

From: eboyd[at]shentel.net

Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2-3 minutes. Cool slightly. Stir in yogurt. Place dressing in a large bowl; add turkey. Refrigerate several hours. Bake tortilla salad shells as directed on package. Add papaya, kiwi and almonds to turkey mixture. Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

17. Dean's Special Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

tear lettuce (DO NOT CUT) into large mixing bowl. Add pineapple and tomato (diced). Put in Lipton mix and toss. Add potatoes and sprinkle green onion on top. Enjoy!

Posted to fatfree digest by DEANOJR[at]webtv.net (DEAN CRICHTON) on Feb 8, 1998

18. Ambrosia Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Drain juice from mandarin oranges and pineapple. Mix all ongredients together. Let stand in refrigerator overnight. Recipe By : Cook Hill School Cookbook

Posted to MC-Recipe Digest V1 #281

Date: Wed, 6 Nov 1996 10:16:48 -0500

From: ctlindab[at]usa.nai.net

19. Black Cherry Salad with Sweet Fruit Dressing

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Soak unflavored gelatin in 2 tbsp cold water. Add 1/2 cup boiling water and stir until dissolved. Drain berries and pineapple. Pour juice in measuring cup and add water to make 1 3/4 cups. Heat juice and pour over orange gelatin. Stir until dissolved. Combine gelatin mixtures. Chill in shallow pan. SWEET FRUIT DRESSING: Combine sugar, flour, and salt. Add fruit juices and egg yolk. Cook in double boiler until thick. Cool and fold in whipped cream before serving. Serve on a lettuce leaf.

Susan's Note: I use pineapple chunks or tidbits. A family favorite for Thanksgiving since 1953. SW.

Recipe by: Susan Wolfe

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man[at]juno.com (V U Man) on Dec 7, 1997

20. Curried Fruit Salad

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Recipe by: Martha Stewart/Menus For Entertaining Cut the honeydew melon in half and remove the seeds. Slice into eighths and remove the rind. Cut the melon into small, bite-size chunks. Using a stainl steel knife, remove the top and bottom of the pineapple, then stand it upri and cut away the outer rind. Cut the pineapple into quarters from top to bottom and remove the core. Cut the pineapple into small, bite-size chunks.

In a serving bowl, toss the fruit and orange pepper together. Keep covered chilled until ready to serve.

In a small bowl, whisk together the orange juice, honey, mustard, horseradi curry powder, and salt and pepper to taste. When ready to serve, pour the dressing over the fruit and toss well.

21. Exotic Lime Syrup for Fresh Fruit Salad (Mf)

tag: fruit salad

Yield: 2 cups

Ingredients

Directions

Simmer the water and sugar, ginger, lime peel, turmeric or saffron, whole spices for 5 minutes. Let cool and strain out spices. Stir in fresh lime juice before serving over fruit.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MC-Recipe Digest V1 #608 by 4paws[at]netrax.net (Shermeyer-Gail) on May 12, 1997

22. Curried Fruit Salad

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Cut the honeydew melon in half and remove the seeds. Slice into eighths and remove the rind. Cut the melon into small, bite-size chunks. Using a stainless steel knife, remove the top and bottom of the pineapple, then stand it upright and cut away the outer rind. Cut the pineapple into quarters from top to bottom and remove the core. Cut the pineapple into small, bite-size chunks.

In a serving bowl, toss the fruit and orange pepper together. Keep covered and chilled until ready to serve.

In a small bowl, whisk together the orange juice, honey, mustard, horseradish, curry powder, and salt and pepper to taste. When ready to serve, pour the dressing over the fruit and toss well. NOTES : Shrimp from the Index.

23. Chicken and Fruit Salad

tag: fruit salad

Yield: 5 Servings

Ingredients

Directions

In large bowl, combine chicken, parsley, celery, almonds, grapes, mayonnaise, lemon juice, papaya and melon. Toss to mix. Season with salt and pepper. Cover and refrigerate several hours to blend flavors.

To serve, arrange lettuce on a platter. Spoon salad onto lettuce. Sprinkle with paprika.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

24. Fruit Salad; Pancakes

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

In <1439[at]helens.Stanford.EDU> news[at]helens.Stanford.EDU (news) writes: >My mother mixes bananas with sour cream and cinnamon and sugar. It's >very good, actually, along the lines of cereal/bananas/milk/sugar.

I make a fruit salad along this line. Bananas, apples, peaches, whatever else, cut up into pieces. Stir in sour cream (or yogurt), honey, cinnamon, a dash of clove sometimes. Let it chill well, mix again and serve.

>Dad used to make corn pancakes -- regular pancake mix or Bisquick (tm) >batter with drained whole kernels of canned corn mixed into it. Seems odd to >to eat with syrup, but this one is along the lines of cornbread, I guess.

In our family, we made ham and corn fritters. Mix up your favorite pancake batter. Add one drained can of corn and chopped up cooked ham. Serve with *lots* of butter (but never syrup!) NOTES : +++++ From: zlraa[at]marlin.jcu.edu.au (Lynn Alford) +++++ Organization: James Cook University

25. Frozen Fruit Salad

tag: fruit salad

Yield: 18 Servings

Ingredients

Directions

Boil sugar and water; reduce heat and simmer until syrupy, about eight minutes. Set aside to cool. Slice bananas. Combine fruit ingredients, stir in syrup. Spoon into 18 foil cupcake liners in muffin (cupcake) pans; freeze 4 hours or overnight. Let stand 5 minutes before serving.

90 calories each no fat

Posted on GEnie by K.HAYES5 [KAREN], Nov 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

26. Fruit Salad with Honey Lime Dressing

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

In blender or food processor, combine honey, juice and seasoning; blend until smooth. In medium bowl, toss fruit with dressing and chill until ready to serve. Makes 4 servings.

Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm

>from Pat Hanneman (kitpath) 98Mar

Recipe by: Knapp Honey, NY

Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Mar 10, 1998

27. Fresh Fruit Salad #1

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Cut top and bottom off pineapple. Peel, slice and core. Chop and add sugar. Stir and let set. Peel and section grapefruit and oranges. Halve grapes and add to oranges and grapefruit. Peel and dice remaining fruit. Combine and serve. (Don't add any dressing, this is better in its own juice).

MRS N.R. HOSEY (JUDY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

28. Fresh Fruit Salad with Celery-Honey Dressing

tag: fruit salad

Yield: 16 Servings

Ingredients

Directions

Combine fruit in a large bowl, tossing gently but well. Refrigerate until thoroughly chilled. Serve with Celery-Honey Dressing. Celery-Honey Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add oil, continiung to blend until thick; stir in onion and celery seeds. Cover and store in refrigerator. Yield: about 1-3/4 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

29. White Wine Fruit Salad

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly. Gently add fruit. Chill two hours, tossing occasionally. Drain and serve on a bed of lettuce. Yield: 8 to 10 Prep Time: 20 to 30 minutes Chilling Time: 2 hours Typed in MMFormat by cjhartlin[at]msn.com Source: Atlanta Cooknotes.

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin[at]email.msn.com> on Feb 14, 1999

30. Frozen Fruit Salad

tag: fruit salad

Yield: 10 Servings

Ingredients

Directions

Soften cream cheese and blend with mayonnaise. Fold in remaining ingredients. Pour salad mixture into 1 quart round ice cream container. Freeze firm. To serve, let stand out for a few minutes, remove from container, slice, and place on crisp lettuce. Garnish with cherries and mint leaves. formatted by Millie Ellis for the Feb. '98 net robin Posted to MM-Recipes Digest by "Robert Ellis" <rpearson[at]snowcrest.net> on Apr 4, 1998

31. Cranberry Fruit Salad

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Disolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a shallow caserole dish. Chill until firm. Cut into squares and serve on lettuce leaves with salad dressing. From "Make It Better with CRANBERRIES" Cape Cod Cranberry Growers' Association, Founded 1888 P.O. Box 270 Carver, MA 02330

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

32. Fruit Salad Dressing

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Put all of the ingredients into a blender container and blend until smooth.

Makes 1 cup.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/blend1.zip

33. Citrus Apple Salad

tag: fruit salad

Yield: 40 Servings

Ingredients

Directions

1.core, seed, & dice apples. Please leave on the skin.

2. peel, section & seed the citrus.

3. lightly toast walnuts in the oven.

4. combine al fruit & nutsl & toss

5. the dressing is the honey, orange concentrate, & lemon juice.drizzle over fruit before serving.

(if in a hurry just toss with the dressing)

Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 527 by CuisineArt <CuisineArt[at]aol.com> on Jan 14, 1998

34. Ambrosia Fruit Salad

tag: fruit salad

Yield: 20 Servings

Ingredients

Directions

Mix all ingredients together and chill. Posted to MC-Recipe Digest V1 #870 by Patrice McClure <works4mee[at]earthlink.net> on Oct 27, 1997

35. Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Mix all together and chill.

This always went well at all the school luncheons and is pretty too. Posted to EAT-L Digest 08 Feb 97 by Pam and KerryAnn Cobb <priss[at]AMARANTH.COM> on Feb 9, 1997.

36. Chicken-Fruit Salad

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Toss chicken, celery, grapes, pineapple, oranges, and 3 tablespoons of the pecans together lightly. Gently mix salad dressing and salt with chicken mixture. Chill.

Serve on lettuce leaves. Garnish with remaining pecans.

Calories per 1 cup serving: About 255

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

37. Fruit Salad with Sour Cream

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Combine oranges, bananas, pineapple, coconut, papaya and sour cream. Cover. Refrigerate 6 hours or longer. Serve on a bed of lettuce or in a hollowed out pineapple shell. Garnish with coconut.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

38. Citrus Fruit Salad

tag: fruit salad

Yield: 2 Servings

Ingredients

Directions

Date: Mon, 12 Feb 1996 11:52:12 -0500 (EST)

From: "Judith E. Thomas" <jethomas[at]mailbox.syr.edu>

Here is a recipe I adapted from Prevention Magazine:

Peel and section the grapefruit and orange and slice into bite-sized pieces. Squeeze on some lime juice and drizzle with honey and sprinkle about 1/2 tsp. cinnamon on it. Stir and eat. Note: The original recipe called for 2 Tablespoons of honey. For me, that is *way* too much. Most of the time I leave it out or just drizzle a tiny bit over it depending on the sweetness of the fruit. This is really nice with pancakes for breakfast.

Note: The fruit can be supremed if, like me, you don't like the white membrane on it.

FATFREE DIGEST V96 #42

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

39. Fruit Salad Rice Dessert

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Drain fruit cocktail, reserving liquid. Add enough water to make 1 cup. Place liquid in a 1 1/2 quart casserole. Cover with wax paper. Microwave at high (100%) until liquid boils, 2 1/2 to 3 minutes. Stir in rice and sugar. Cover. Let stand 10 to 12 minutes. Stir in fruit cocktail and nuts. Chill. Just before serving, fold in Cool Whip. Makes 6 servings.

Recipe by: diane[at]keyway.net

Posted to recipelu-digest Volume 01 Number 216 by "Diane Geary" <diane[at]keyway.net> on Nov 7, 1997

40. Fruit Salad

tag: fruit salad

Yield: 100 Servings

Ingredients

Directions

1. TRIM, WASH, AND PREPARE SALAD FRUTS AND LETTUCE AS DIRECTED ON RECIPE CAR M-G-1.

2. QUARTERS AND CUT ORANGES INTO 1/2 INCH PIECES. REMOVE ALL SEEDS.

3. DRAIN PINEAPPLE. RESERVE JUICE FOR USE IN STEP 6.

4. COMBINE BANANAS, APPLES, AND GRAPEFRUIT. COVER; REFRIGERATE.

5. PREPARE CREAMY FRUIT DRESSING (RECIPE NO. M-56) USING RESERVED PINEAPPLE JUICE. JUST BEFORE SERVING, FOLD DRESSING INOT FRUIT MIXURE.

6. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD SALAD MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 2, 9 LB 14 OZ FRESH ORANGES A.P. (22 ORANGES) WILL YIELD 7 LB PEELED ORANGES.

2. IN STEP 4, 6 LB 3 OZ FRESH BANANAS A.P. (18 BANANAS) WILL YIELD 4 LB PEELED, SLICED BANANAS. NOTE: PEEL AND SLICE BANANAS JUST BEFORE COMBINING TO PREVENT DISCOLORATION. 8 LB 4 OZ FRESH EATING APPLES A.P. (19 APPLES) WILL YIELD 7 LB UNPEELED, DICED APPLES.

3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M01700

SERVING SIZE: 1/2 CUP (5

From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

41. Delicious Fruit Salad

tag: fruit salad

Yield: 10 Servings

Ingredients

Directions

Drain Piineapple chunks and mandarin oranges. Combine with peach pie filling, cherries, and green and red grapes, and add sugar. Mix. Slice bananas and toss with lemon juice. Add bananas to mixed fruit just before serving.

Recipe by: Helen Harris, Santa Fe, TN (Tennessee Magazine 5/97) Posted to MC-Recipe Digest V1 #612 by Dorothy Tapping <ctapping[at]USIT.NET> on May 14, 1997

42. Fruit and Cabbage Salad (Kal-Och Appelsallad)

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

43. Frozen Fruit Salad for Crowd

tag: fruit salad

Yield: 60 Servings

Ingredients

Directions

Drain fruit, saving 1-1/2 cup pineapple juice. Combine fruit, marshmallows and ginger. Soften gelatin in water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir to dissolve. Chill. As mixture starts to thicken, add fruit mixture and nuts. Fold in cream and mayonnaise. Spoon into 1-quart cylinder cartons (paper, plastic or metal). Cover and freeze. Makes 9 quarts. To serve: Remove from freezer and thaw enough to slip out of carton. Cut in 1-inch slices. Serve salad on lettuce; garnish with cherries. For dessert, top with whipped cream. Serves 54-72. Each quart makes 6-8 servings.

MRS STANLEY RUSSELL (MARJORIE)

TURNER, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

44. Fruit and Sprout Salad with Gingered Yogurt Dressing

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

In large bowl, toss together salad ingredients. In a separate bowl, mix dressing ingredients. Pour over salad mixture and toss. Serve on bed of crisp greens. Garnish with sunflower seeds, sesame seeds or chopped pecans.

Recipe by: 15 Minute Vegetarian Gourmet

Posted to MC-Recipe Digest by Meg Antczak <meginny[at]frontiernet.net> on Apr 19, 1998

45. Chicken, Avocado and Papaya Salad with Passion Fruit Dressi

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Line 6 salad plates with lettuce. Trim any fat remaining on chicken. Cut chicken into bite sized pieces. Alternate chicken, avocado & papaya on plates. Whisk together lime juice, pulp, oil, peel, salt & pepper & honey. Spoon dressing over each salad. Sprinkle with pecans. Serve immediately.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

46. Fruit Salad #3

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

From: Valerie L Larson <MOOSE10475[at]AOL.COM>

Date: Thu, 27 Jun 1996 18:04:29 -0400 some may call this five cup salad or ambrosia. I use whatever fruits are in the fridge, a combination of some or all of the above: Mix together and chill then serve.

EAT-L Digest 26 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

47. "Fruit Salad" Salad Smoothie

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Combine everything in blender except ice and cinnamon. With blender running, add ice cubes one at a time. Divide Smoothie into 4 chilled glasses and sprinkle with cinnamon. Posted to MM-Recipes Digest V3 #246

Date: Sun, 8 Sep 1996 23:50:46 -0400

From: BobbieB1[at]aol.com

48. Fresh Fruit Salad with Honey Rum Dressing

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

This recipe is from the Pillsbury, Most Requested Recipes Series, "Cook Light, Eat Right", 1994. I haven't tried it, but it looks good.

(Makes Six 2/3 cup servings)

In a small saucepan, combine dressing ingredients. Heat just to boiling; remove from heat. Cool to room temperature.

In medium bowl, combine fruit. Pour dressing over fruit mixture; toss lightly. Refrigerate 1 hour to blend flavors, tossing occasionally. Posted to JEWISH-FOOD digest by Harriet Neal <queenbe[at]earthlink.net> on May 17, 1998

49. Dressing for Fruit Salad

tag: fruit salad

Yield: 12 Servings

Ingredients

Directions

Cream together cream cheese and mayonnaise. Fold in whipped cream and chopped nuts. Use over fruit salads. Yield: 3-1/2 cups.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

50. Brigitte's Fruit Salad

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Beat the eggwhites with the sugar until very stiff. Arrange all the fruits and the almonds into 4 ovenproof dishes. Sprinkle the rum over each dish and heap the eggwhite mixture ontop of the fruit. Broil for a couple of minutes until the eggwhite/meringue is firm.

Source: Brigitte Sealing, Cyberealm BBS Watertown NY

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

51. Fruit Salad #4

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

From: "Ellen M. Sentovich (INRIA Sophia Antipolis

Project Meije)" <ellen[at]cma.cma.fr> Date: Fri, 19 Jul 1996 14:14:18 +0200 I know that no one on this list needs to be told how to make a fruit salad, but I'm posting mine anyway because I just happened to hit on a great combination last night. Beautiful colors, and delicious. I'm always searching for the right combination of fruits, and this was it.

All fruit should be as ripe as possible without being too ripe! The flavors and COLORS are wonderful. My amounts are very approximate.

Mix all together. Serves 4.

I was able to peel the kiwis and peel and slice the peaches in advance without negative affects (browning of the fruit; and it's really hot here so negative effects kick in quickly -- especially in my tiny lossy refrigerator). Just before serving, I cut up the washed strawberries, sliced the bananas, sliced the kiwis, and added the blueberries. I then coated it all with the small mixture of honey and lemon juice (oh, just guess!). It was really delicious. We ate it with Strawberry/Cassis sorbet and Vanilla almond chocolate crunch bits ice cream (I hope no one will scream at me for typing that without ***) and it seemed to go well with everything.

fatfree digest V96 #200

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

52. Creamy Frozen Fruit Salad

tag: fruit salad

Yield: 12 Servings

Ingredients

Directions

Combine sugar, salt, and flour in saucepan. Add fruit syrup, egg, and vinegar. Cook over medium heat, stirring constantly until thickened. Cool. Add fruit and nuts to cooled mixture. Chill evaporated milk in freezer until soft ice crystals form (about 10 or 15 minutes). Whip until stiff, about 1 minute. Add lemon juice; whip for 1 additional minute to make very stiff. Fold into fruit mixture. Spoon into lightly oiled 6-1/2-cup mold. Freeze until firm, about 5 to 6 hours. Yield: 12 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

53. Embarrassingly Easy Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Drain fruit cocktail and mandarin oranges and place in bowl. Sprinkle pudding mix over fruit. Add pineapple tidbits (including juice), chopped pecans and bananas. Allow to sit for about one minute. Gently fold together all ingredients just until pudding mix and juice from pineapple have combined to make "sauce". Refrigerate at least four hours before serving. Garnish with stemmed maraschino cherries if desired.

Recipe by: Source: http://forums.msn.com/cooking

Posted to MC-Recipe Digest V1 #982 by Judi Moseley <judi[at]moseleygroup.com> on Januy,, ary 04, 1998

54. Creamy Fruit Salad #1

tag: fruit salad

Yield: 6 to 8 servings.

Ingredients

Directions

Dissolve gelatin in hot fruit cocktail syrup. Cool slightly. Fold in remaining ingredients and mix well. Chill in refrigerator until firm.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

55. Carrot, Raisin and Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Using a juicer, process 1 lb of fresh, whole carrots, and the apple and the pineapple. This will separate the juice and the pulp.

Scrape the pulp into a mixing bowl and toss well to combine the three different ingredients. Add the raisins, and then add as much of the juice made from the ingredients as is necessary to moisten the salad.

Chill thoroughly and serve cold.

Note: Walnut or pecan pieces make a wonderful addition to this salad and add texture:) Posted to JEWISH-FOOD digest V97 #239 by leiba[at]eskimo.com on Aug 25, 1997

56. Fresh Spinach and Fruit Salad, Pk

tag: fruit salad

Yield: 10 Servings

Ingredients

Directions

1. Toss the sliced apples in orange juice to coat to prevent browning. You may use any variety of greens available to you.

2. The sweet-tart taste of this salad dressing compliments the bitterness of the spinach and field greens.

3.The dressing will adhere better to dry greens.

Barb's Notes: I have used different types of dressing on this salad and it always turns out good. Posted to MC-Recipe Digest by "Barbara E. Price" <abprice[at]wf.net> on May 1, 1998

57. Creamy Fruit Salad #2

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Date: Wed, 24 Apr 1996 00:25:32 -0400

From: BobbieB1[at]aol.com

In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c. fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry. 1 serving=116 calories.

MM-RECIPES[at]IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #116

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

58. Fresh Fruit Salad #2

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

submitted by: jwendel[at]redshift.com Strawberries are just coming into season in the Northern Hemisphere and this is a great way to use them. You can use almost any other fresh fruit you have on hand as well.

Mix fruit together in large glass or ceramic bowl. Pour lemon juice over fruit, add honey and mix together well. Refrigerate for about an hour and stir again before serving.

Jennifer Wendel, The Central Coast of California, USA (where a lot of the strawberries are grown)

DAVE <DAVIDG[at]CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 6 MAY 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

59. Giglio's Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

From Cooking From an Italian Garden, by Paola Scaravelli (Holt, Rinehart, & Winston: 1984) a vegetarian but very high fat cookbook - ADAPTED

Put fruit in a bowl, drain and reserve juice.

Put champagne and the hot pepper in a small saucepan, bring to a boil and remove from heat. Discard hot pepper and let champagne sit for 10 minutes. Combine fruit and lettuce in a salad bowl or individual salad bowls. Add Rice Dream to cooled champagne and mix well. Pour over salad and serve immediately.

The original recipe called for heavy cream, and I have tested it with Rice Dream. It tastes great, but Rice Dream does have fat. I have not tried low fat soy milk (can't find it, for one thing), but the vanilla flavor would probably be perfect. It is also good, though not as good, without a cream substitute at all. A sweeter wine such as Riesling is better without Rice Dream.

NOTE: boil the wine longer if you want all of the alcohol out. I don't serve this to children or alcoholic friends. Most of it seems to be gone, however.

From: "Anne.Cox" <20676AC[at]msu.edu>. Fatfree Digest [Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A[at]Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

60. Festive Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Notes: (Diabetic Recipe) By Florence June Metzgar, Stroudsburg. The Times News. PA

In a clear straight-sided bowl, layer fruit. In a small bowl combine yogurt, Equal, vanilla and lemon peel; spoon atop fruit, spreading evenly. Or, layer fruit in individual dessert cups and top each with yogurt mixture. Cover and chill up to 24 hours. Before serving, garnish with sliced lemon peel, if desired. Makes 6 (1 cup) servings.

Posted to recipelu-digest by ncanty[at]juno.com (Nadia I Canty) on Mar 6, 1998

61. Fluffy Fruit Salad

tag: fruit salad

Yield: 14 Servings

Ingredients

Directions

Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice, and oil. Bring to a boil, stirring constantly. Boil for 1 min.; remove from heat and let cool. In a salad bowl combine the pineapple, fruit cocktail, oranges and bananas. Fold in the whipped cream and cooled sauce. Chill for several hours.

Recipe by: Taste of Home Collectors Edition

Posted to KitMailbox Digest by J Pellegrino <gigimfg[at]ix.netcom.com> on May 10, 1998

62. Fruited Chicken Salad

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice. Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce Leaves. Spoon Dressing Over Salad.

63. Desser Miveh (Persian Fruit Salad)

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Here is a Sephardic Tu B'Shevat recipe; from "Sephardic Holiday Cooking" by Gilda Angel.

Place fruit in serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving. ENJOY! FROM: ANNE NEIWIRTH (JKBC80B)

Posted to MC-Recipe Digest V1 #539 by Bobbi Zee <zpegasus[at]tsrcom.com> on Mar 23, 1997

64. Fruit Salad with Poppy Seed Dressing

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

In medium bowl, combine all ingredients except lettuce leaves; toss to coat. Serve salad on individual lettuce-lined salad plates.

CALORIES: 100 SODIUM: 75MG

CHOLESTEROL: 4MG FAT: 5G

CARBOHYDRATE: 14G SAT: 1G

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

65. Absolutely Delicious Fruit Salad

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add to pudding mix. Cook over medium heat, stirring constantly until thick. Cool slightly. Pour over fruit and refrigerate. This can be made a day ahead; bananas will not turn black.

Recipe by: Tri6dyl1[at]aol.com AMOM Pam

Posted to recipelu-digest Volume 01 Number 482 by Aquasea221 <Aquasea221[at]aol.com> on Jan 9, 1998

66. Baked Fruit Salad Supreme

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Bring reserved pineapple juice and tapioca to a boil until thickened. Combine apple, pineapple, orange, and frozen pineapple juice concentrate. Mix well to coat fruits with the thickened juice. Spoon fruit into 4 individual souffle baking dishes. Beat egg whites until soft peaks form. Add vanilla. Swirl the egg whites to top of the fruit salad, heaping it thick and spreading it to edges of dishes. Place in preheated 450 degrees F. oven for 4 to 5 minutes until meringue is lightly browned.

Recipe by: 14 Days to New Vigor & Health Mormon Diet

Posted to EAT-LF Digest by "Dorothy Tapping" <unicorn4[at]usit.net> on Mar 16, 1998

67. Cooked Dressing for Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Judy Chronist's rememberance of her mother-in-law's cooked dressing for fruit salad reminded me of my mom's favorite:

Blend cornstarch into water. Stir in other ingredients over low heat until all are dissolved. Bring to boiling point. Chill before using on fruits of your choice. (My mom used apples, golden raisins, mini marshmallows, and a little finely diced celery for color and crunch. She then sprinkled a few chopped nuts on top.

Posted to EAT-L Digest 09 Apr 97 by Jeanne Truax <geegee[at]EARTHLINK.NET> on Apr 10, 1997

68. Cherry Fruit Salad with Yogurt Dressing

tag: fruit salad

Yield: 1 Servings

Ingredients

Directions

Arrange fruit on serving dish; sprinkle with almonds. Serve with dressing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

69. Fruit Basket Salad Dressing

tag: fruit salad

Yield: 6 Servings

Ingredients

Directions

Combine figs with yogurt, pineapple and nutmeg; chill until serving time. Spoon over fruit salad. Makes 6 to 8 servings.

Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

70. Gingered Fruit Salad

tag: fruit salad

Yield: 8 Servings

Ingredients

Directions

Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least six hours. Serve chilled or at room temperature.

Recipe By : Elizabeth Powell

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

71. Fruchtsalat Mit Nussen (Fruit Salad with Nuts

tag: fruit salad

Yield: 4 Servings

Ingredients

Directions

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

72. Aunt Clara's Fruit Salad

tag: fruit salad

Yield: 1 Servings

Ingredients