Guest Author - Sandra Lee Garth
Summer meals are typically lighter and more laid back. When the temperatures are soaring who wants to slave over a hot stove all day? Take a peak at these summer fruit salad recipes, pick one or two and savor the flavor while you enjoy the sunshine.
Fruity Cheesecake Salad
ĺ cup apricot nectar
1 (3 1/8 ounce) box cheesecake instant pudding
1 (20 ounce) can pineapple chunks, undrained
1 large mango, pitted and sliced into cubes
1 lb strawberries, stemmed and quartered
1 banana sliced
2 kiwis, sliced and quartered
1 bunch green grapes, seedless
Add the apricot nectar, pineapple chunks with juice and cheesecake pudding mix in a large bowl. Feel free to use any flavor of instant pudding that would be compatible with the fruits. Mix together and take time to make sure the pudding is thoroughly dissolved.
Stir in remaining fruits and chill. The pudding will thicken as it chills. Serve this with slices of angel food or pound cake if desired.
1 pint each of raspberries, blueberries, and blackberries
1 quart strawberries, hulled and quartered, save two large ones with stems for garnish
1 large tub of Cool-Whip
1 Ĺ cups of flaked coconut
Rinse and dry raspberries, blueberries, blackberries and set aside. In a large clear bowl begin the layering process. Starting with the strawberries cover the bottom of the bowl. Add a layer of Cool-Whip and sprinkle with a couple of tablespoons of coconut. Repeat with the remaining fruits, adding Cool-Whip and coconut until you reach the top of the bowl. Thinly slice reserved large strawberries, taking care not to slice all the way through. Fan the slices and place on top of the salad. Keep refrigerated until serving time and refrigerate any leftovers.
Edible Centerpiece Fruit Salad
Not only is this salad delicious, itís also the centerpiece.
1 whole pineapple
2 large can of pineapple chunks, drained and save two TBS
2 quarts of strawberries, smaller ones preferably
1 bunch each green and red seedless grapes
1 small watermelon, cubed
1 small cantaloupe, cubed
1 pkg wooden skewers approximately 6 inches long
Thoroughly rinse and dry whole pineapple, strawberries and grapes. Thread all fruits including pineapple chunks onto skewers. Refrigerate fruit skewers until serving time. At serving time, place whole pineapple onto large serving tray and insert fruit skewers. Place in the center of the food or dining table. Serve with creamy dip.
1 8oz pkg of cream cheese softened
1 7oz jar marshmallow cream
2 TBS reserved pineapple juice
1/8 tsp cardamom
Mix all ingredients with an electric mixer until thoroughly blended. Serve in small condiment bowls with fruit skewers.