Sunday, April 20, 2014

Fancy Glazed Fruit Salad

A yummy glazed fruit salad recipe! It tasted very similar to a fruit tart filling! This would be a tasty addition to your next brunch, potluck, Easter, bbq, gathering!

I adapted this recipe from The Pioneer Woman.

As is measured out below, the glaze didn't thicken as much and the fruit was sitting in a lot of liquid. I had cut sugar down from 1 cup to 1/2 cup. Because it was very sweet, next time I would try a heaping 1/4 cup. I also would use 3/4 cup of the water and juice to see how that goes.

I imagine this would be delish layered with vanilla pudding and angel food cake or pound cake. Or with some fresh baked pieces of shortbread. Or with whipped cream.

Other fruit options you could include are: red or green grapes, raspberries, blackberries or mango.

Fancy Glazed Fruit Salad
makes 10 servings


1 cup orange and lemon juice (pulp and seeds are fine, I put it through a sieve after it was done simmering)
1/2 cup sugar
1 cup water
1 1/2 tsp vanilla extract

Combine top ingredients in small pot. Bring to a boil and then let simmer 15-20. Strain out pulp and then let cool/refrigerate. (Tip: You can make this the night before)

1 banana, sliced
1 orange, segments then sliced
1/2 pineapple, large dice
2 kiwi, half moon slices
2 cups strawberries, quartered
6 oz blueberries

Toss sliced fruit in the glaze. Let refrigerate for a couple hours then serve! Do not combine the fruit and juice the night before or the fruit will be a little soggy.

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