Time 20m Number Of Ingredients 10 Steps:
Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.) Whisk together the dressing ingredients and pour over the fruit and toss to combine. The fruit salad can be made a couple hours ahead of time - keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.
Time 30m Yield 6 servings Number Of Ingredients 10 Steps:
Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold. Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight. Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls. To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
Time 1h10m Yield 5 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well. Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl. Add pasta to the fruit salad, mixing until well combined. Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.
Time 15m Yield 6 servings Number Of Ingredients 8 Steps:
Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl. Add apricots and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator. The next morning, using a slotted spoon ladle fruit into a serving bowl and serve.
Time 30m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.
Time 30m Number Of Ingredients 6 Steps:
Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy. Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes. Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
In a medium saucepan, combine the quinoa and water and bring to a boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely. In a small bowl, combine the kumquats, cilantro, olive oil, lemon juice and salt. Allow to steep for 5 minutes. In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.
Time 30m Yield 12-14 serving(s) Number Of Ingredients 9 Steps:
Blend liquids in sauce pan. Heat and bring to a boil. (should get thinker and change color). Cool the sauce and stir in the fruit.
More about “colorful winter fruit salad recipes”
Number Of Ingredients 6 Steps:
In a medium bowl, toss grapefruit, pomegranate seeds, pears, and honey. Top with mint and salt.
