Fruit salad recipes?

That are simple? I Have hug bag of frozen tropical fruitFruit salad recipes?
Add a can of concentrated orange juice to the fruit (no water, just the concentrate). My aunt does this and it turns out really good.Fruit salad recipes?
You could try to thaw the fruit and top it with some of your favorite juice of choice. I make a fruit dressing with fresh lime juice, honey and thinly sliced fresh mint leaves. Put the fruit salad in a bowl and gently toss with the juice or dressing of choice.
I've made this for Thanksgiving, and it's a big hit.





Little Frozen Fruit Salads





1 8-oz package softened cream cheese


1/2 cup sugar


1/4 cup lemon juice


1/4 teaspoon salt


1-1/2 cups sour cream


1 pint blueberries


2 cups chopped peaches


1 cup seedless grapes


1/4 cup chopped maraschino cherries or strawberries


pineapple rings


lettuce


sour cream


maraschino cherries





Beat cream cheese, sugar, lemon juice, salt, and sour cream. Stir in blueberries, peaches, grapes, and chopped cherries.





Place paper liners in 16 muffin tins, fill with mixture, and freeze. Remove salad from freezer about 15 minutes before serving. Peel liners and allow salad to soften slightly. Place each salad on a pineapple ring resting on a bed of lettuce. Garnish with a dollop of sour cream and top with a maraschino cherry or strawberry.
EASIEST EVER FRUIT SALAD





1-30 oz. can fruit cocktail, drained*


1-11 oz. can mandarin oranges, drained*


1- 20 oz. can pineapple chunks, do not drain*


2 firm bananas, sliced approx. 1 in. thick, optional


1 box instant vanilla pudding *





Combine all ingredients, stirring until dry pudding moisture is fully incorporated into the fruit mixture. Salad will appear to be runny, but will thicken as the pudding absorbs the pineapple juice. Chill for at least 1/2 hour or overnight. Stir before serving.





If salad sits for longer than 4 hours before serving, I have found that it is best to add the optional sliced bananas just before serving, as they will brown slightly, however, it will only affect the appearance, not the flavor of the salad if the bananas darken.





Variations include adding other canned or fresh fruits, using another flavor of pudding mix, such as lemon, coconut, banana, etc. When my children were younger I would add marshmallows or shredded coconut, or even chopped nuts.





*Note: as a diabetic, I use fruit canned in juice instead of syrup, and sugar-free instant pudding. This does not compromise taste or quality. My family actually prefers it this way. When you serve this salad, you WILL get many compliments, and even recipe requests. Whether or not you feel guilty, because it was so easy is up to you - :o)





ENJOY!!!
You might find a dressing, glaze or salad recipe here...


http://www.cooksrecipes.com/salads/fruit鈥?/a>
My mom does a fruit salad with fruit cocktail, pineapple chunks, green(or red) grapes, mandrian oranges, marshmellows, and coolwhip. It's been a family favorite on Thanksgiving for the last ten years or more.
Tropical Fruit Salad





1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks


1 medium mango, peeled, pitted and cut into bite-szed chunks


1 medium papaya, peeled, pitted and cut into bite-sized chunks


1 medium red grapefruit, peeled, sectioned


1/2 cup dried cranberries


1/4 cup KRAFT Mayo Light Mayonnaise


1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream


2 Tbsp. sugar


1 Tbsp. orange juice





COMBINE fruit in large bowl.


MIX remaining ingredients until well blended. Add to fruit mixture; toss to coat. Cover.


REFRIGERATE several hours or until chilled.





OR





Easy Fresh-Fruit Salad





1 medium pineapple, cut into 1-inch chunks


1 pint (2 cups) fresh strawberries, sliced


1 pint (2 cups) blueberries


1 small bunch (2 cups) seedless green grapes


1 bunch leaf lettuce


1/2 cup raspberry vinaigrette dressing


3 to 4 ounces feta cheese, crumbled





1. Mix pineapple, strawberries, blueberries and grapes in large bowl.


2. Serve fruit mixture on lettuce. Drizzle with dressing. Top with cheese.
California Fruit Salad:





Notes: Up to 6 hours ahead, cut all the fruit except avocados; cover and chill. Up to 15 minutes before serving, slice avocados and coat with fruit juices.





3 tablespoons pine nuts or slivered almonds


4 oranges (1/2 lb. each)


2 ruby or pink grapefruit (3/4 lb. each)


2 firm-ripe avocados (1 lb. total)


Large butter, green-, or red-leaf lettuce leaves, rinsed and crisped


1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced


2 cups red or black grapes, rinsed


Poppy seed dressing


Salt and pepper





1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.





2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.





3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.





4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.





Yield: Makes 8 to 10 servings
http://www.cooksrecipes.com/salads/fruit鈥?/a>








http://www.recipelink.com/rcpfruit.html








Tropical Fruit Salad





1 20 ounce can unsweetened crushed pineapple in juice, drained, juice reserved


18 ounces frozen unsweetened pineapple orange banana juice concentrate, thawed


2 medium bananas, diced


1 15 ounce can Mandarin oranges, drained, rinsed and halved


24 paper baking cups


lettuce leaves, optional





Add water to reserved pineapple juice to make 1 1/2 cups liquid.





Pour liquid into large mixing bowl; add pineapple, juice concentrate, bananas and Mandarin oranges; mix well.





Line muffin tins with paper baking cups; spoon in fruit mixture, filling cups 3/4 full.





Cover tightly with plastic wrap and freeze two hours or until firm.





Before serving, remove desired number of cups from freezer and let stand 20 minutes; remove from baking cups and serve on lettuce leaf, if desired.





24 servings.





Nutritional Information Per Serving:


Calories: 77, Fat: 0.1 g, Cholesterol: 0 mg, Sodium: 5 mg, Protein: 1.4 g, Carbohydrate: 18.7 g


Diabetic Exchanges: 1 Fruit








Tropical Fruit Salad





1 (15-oz.) can of tropical mixed fruit, drained





2 large mangoes, peeled and cubed





1 C. fresh pineapple, cubed





1 C. honeydew melon, cubed





1 (6-oz.) jar maraschino cherries





3 to 4 sliced bananas, not overripe ones





2 (6-oz.) pkgs. fresh frozen coconut, divided





2 (6-oz.) cartons Vanilla Yogurt





Carefully mix all ingredients, reserving 1 package of coconut and a few cherries for garnish.
Fresh Pineapple Fruit Salad


Rating:


Preparation Time: 10 minutes


Serves: 4





Ingredients





1 whole pineapple


1 papaya, peeled, seeded, cut into chunks


1/4 lb. seedless grapes


1 apple\raw, peeled cored and cut into chunks


1/4 cup pecan halves


1 banana, sliced


1/4 cup lime juice


1 lime, quartered, as garnish











Instructions





Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish.