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The Chronicle-News Trinidad, Colorado Wednesday, April 17, 2019 Page 3

Beautiful fresh & are perfect for

Sassy Fruit Salad Bunches of fruit make amazing dishes

Catherine J. Moser for every holiday. It’s that Grand Poobah Features Editor of fruit salad according to mama. It’s made The Chronicle-News out of diced apples, celery, , grapes Images by Metro Creative and Pixabay and walnuts then mixed with a little may- To my mind, very few Easter tables or onnaise and served on a pretty curly lettuce Over the years, I have found that fruit stores really well in the refrigerator and buffets would be complete without a beau- leaf. This is a classic fruit salad and will cocktail makes an excellent base for many can be made a day ahead of time, if need be. tiful fruit salad of some kind to grace the never go out of style. It is always a perfect fruit . Pour a large can of it into a There isn’t a fruit salad of any kind that feast. Fruit salad is a happy thing — a deli- feast dish that appeals to so many tastes. bowl and add as many fresh fruit varieties won’t look perfectly lovely at your Easter cious, bright offering of sweet goodness that Another good thing about fruit is that ev- as you like. The from the fruit cocktail festivities. So pick up several kinds of fresh can only enhance everything else that gets ery kind of fruit goes so well together that will keep this kind of fruit salad moist and fruit before the weekend festivities begin to come to the party along with it. there’s practically no decision required in beautiful. and you’ll be happily chopping and creating And fruit salad is so easy to make. Who making a nice selection. Use a little or a lot Canned pie filings also make an interest- away for that amazing holiday dinner that doesn’t just love that feature of this holiday of variety in your fruit bowl and it will look ing addition to any of your fruit salad con- you’ll be serving. favorite? All that’s involved is a brief little amazing. coctions. Whatever you like in a fruit, just Happy cooking and eating, everyone! wash, chop and gentle stir to make a dish Don’t forget that you can also use canned pick out the same in a pie filling and add it Have a blessed Easter and count your that’s fit for family and guests alike. Serve fruit slices to fill in when you need to. These to your mix. Pie fillings and whipped top- blessings. Hallelujah, He is risen! it up in a beautiful bowl, maybe give each are handy-dandy staples to keep in the pan- pings, not whipped cream, make a dreamy serving a dollop of fresh whipped cream try for creating wonderful fruit sides for mixture for the fruit bowl. Whipped top- — and it’s good to go. If there are any leftovers, practically every . Canned peaches pings such as Cool Whip work very well Questions or comments? Please email: they’ll be great the next day, too. are exceptionally nice and work well when for this purpose and won’t get runny like [email protected] My mother used to make fresh peaches aren’t in season. whipped cream tends to do. This mixture ~ Fresh fruit combos are perfect for every holiday meal ~

darin oranges, grapes, coco- sliced in halves sliced , and marshmallows and Creamy Grape Salad 1 large Gala Apple sliced 1/2 cup sugar toss to combine. and dipped in reserved pine- 2 tablespoons cornstarch 1 package (8 ounces) apple juice 1/3 cup orange juice Stir in Greek , gen- cream cheese, softened 3 large ripe bananas sliced 1 tablespoon lemon juice tly tossing to coat. 1 cup sour cream and dipped in reserved pine- Fresh whipped cream, Refrigerate for at least 1/3 cup sugar apple juice to stop spoilage optional and browning (also see note) 4 hours prior to serving to 2 teaspoons vanilla extract 2 pounds seedless red allow the flavors to meld to- Drain , reserv- grapes Mix together and refriger- gether. Serve chilled. ing juice. Combine the pine- 2 pounds seedless green ate until ready to serve. grapes apple, grapes, oranges and ap- 3 tablespoons brown sugar NOTE: Use the reserved ples in a large bowl; set aside. 3 tablespoons chopped pineapple juice to prevent In a small saucepan, com- Festive Piña Colada pecans browning in bananas, bine sugar and cornstarch. apples, or any other fresh Add the orange juice, lemon Fruit Salad In a large bowl, beat the like pears or peaches. juice and reserved pineapple cream cheese, sour cream, 1 can (10 ounces) frozen juice; stir until smooth. Bring sugar and vanilla until blend- non-alcoholic piña colada Bunch of Yummy to a boil; reduce heat. Cook mix, thawed ed. Add grapes and toss to and stir for 2 minutes. Allow 1/2 cup sugar coat. Fruit Salad to cool. 1/2 cup pineapple-orange Transfer to a serving juice Slice bananas and add to bowl. Cover and refrigerate 1 can (20 ounces) pine- 1/8 teaspoon almond fruit mix, then pour on cooled extract until serving. Sprinkle with apple chunks 2 large firm bananas, cut juice mixture; gently stir to 1/8 teaspoon coconut brown sugar and pecans just extract into 1/4-inch slices combine. Cover and refriger- before serving. 1-1/2 cups green grapes 1 cup green grapes ate until serving. Serve with NOTES: 1 can (15 ounces) mandarin 1-1/2 cups seedless red fresh whipped cream, if de- grapes In many recipes, thick oranges, drained 1 medium red apple, sliced sired. 1-1/2 cups fresh blueber- and tangy Greek yogurt ries 1 medium green apple, 1-1/2 cups halved fresh stands in beautifully for strawberries sour cream and lightens 1 can (8 ounces) pineapple things up. chunks, drained 1/2 cup fresh raspberries Mix in chopped candy Thinly sliced fresh mint, bars. Crunchy Snickers and optional Heath bars play particular- ly well with the juicy grapes. of 2 medium limes) For dressing, mix first five Easy & Best Spring 1 tablespoon fresh lime juice ingredients until sugar is dis- Peachy Fruit Salad Fruit Salad solved. Place fruit in a large Add all fruit to a large mix- bowl and toss gently with 2 cans peach pie filling 10 cups fresh mixed variety dressing. 2 15-oz. cans apricots fruit cut into bite-sized pieces ing bowl. Refrigerate, covered, until drained and cut in small 1 (3 oz.) package dry in- In a small mixing bowl, pieces stant vanilla pudding mix whisk together they , serving. If desired, top with 29 oz. can peaches drained Whipped Cream, to taste lime zest and lime juice. mint. and cut in small pieces Pour over fruit just before 29 oz. can pears drained Place fruit in a medium NOTES: and cut in small pieces serving and toss to evenly 16 oz. can chunk pineapple sized bowl. Sprinkle dry pud- coat. For an instant tropical drained ding mix on top and stir gen- NOTES: smoothie, puree leftovers 14 oz. can mandarin or- tly to coat each piece. When adding banana with a touch of yogurt. ange segments drained Refrigerate for at least two 1 lb. fresh strawberries slices, add at just before Looks, tastes fab gar- washed and sliced Blueberries, Grapes & Kiwi Fruit hours, or up to overnight. plating to keep from turn- nished with toasted coconut. 1 1/2 cups red grapes Serve with dollop of fresh ing brown. whipped cream. Keep stored For best results serve in refrigerator. fruit salad within an hour Honey & Lime Fruit of preparing. Salad Creamy Fruit Salad

1 pound fresh strawber- 1 (10 ounce) can pineapple ries, diced chunks, drained 1 pound fresh pineapple, 1 (11 ounce) can mandarin diced oranges, drained 12 ounces fresh blueber- 1 medium apple, cored and ries chopped 12 ounces red grapes, 1 teaspoon lemon juice diced into halves 1 cup grapes, halved 4 kiwis, peeled and diced 1/2 cup plain Greek yogurt 1 (15 ounce) can mandarin 1/2 cup shredded sweet- oranges in juice, drained well ened coconut and sliced into halves 1 cup mini marshmallows 2 ripe bananas, diced (see note) Add apple to a large bowl Honey Lime Dressing and toss in lemon juice to 1/4 cup honey keep from browning. Fresh Peaches, Pears & Grapes Grapes, Peaches & Strawberries 2 teaspoon lime zest (zest Add the pineapple, man-