Best Fruit Bowl Recipes

FRESH FRUIT BOWL

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

WATERMELON FRUIT BOWL

Steps:

• With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
• In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
• To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

MELON FRUIT BOWL

Steps:

• In a large bowl, combine the melon, pineapple and strawberries; set aside. Place the dressing ingredients in a blender; cover and process until smooth. Serve with fruit salad.

FRESH FRUIT BOWL

Steps:

• 1. Slice the 1/2 melons into small slices and remove seeds and rind. Cut cherries in 1/2 and remove pits. Cut peaches in 1/2 and remove pits. Slice and cut into bite size pieces into a small bowl , combine peaches with the juice and sugar and stir to coat evenly;set aside.
• 2. Layer pieces of each fruit into a large bowl. You may add other fruits also if desired; such as apple slices added to the peach mixture before adding to fruit bowl. Add strawberries or kiwi,pieces.
• 3. Chill, keeping ice cold and serving alone or with your favorite sandwich or dinner as a side dish or dessert with a scoop of ice cream or sherbet.

SUMMER FRUIT BOWL TARTLETS

Steps:

• To make the crème pâtissière, pour the milk into a pan. Split vanilla pod down its length using a small sharp knife (do not cut in half completely). Twist tip of the knife inside the pod to open out like a book at one end, then run the knife down its length to scrape out seeds. (See step 1)
• Put the seeds and empty pod in a medium-sized pan with the milk and bring slowly to a gentle boil. Reduce the heat and simmer for a couple of mins. (Step 2)
• Put egg yolks, sugar and flour into a bowl. Whisk with a hand electric mixer until the mixture becomes pale and fluffy - it should leave a trail that stays on the surface momentarily when the whisk blades are lifted. This whisking will take about 2 mins. (Step 3)
• Pour about a third of the hot milk into the bowl, whisking on a slow speed all the time until it has all been mixed in. Now whisk in the remaining milk, removing pod. (Step 4)
• Return the mixture to the pan, scraping it out of the bowl using a rubber spatula. Bring slowly to the boil, stirring all the time, until the custard is thickened, smooth and glossy. At first, it will look a bit lumpy, but persevere - keep stirring and it will become smooth. Reduce the heat and simmer for 2 mins, stirring. (Step 5)
• Remove the crème pâtissière from the heat. Beat in the butter until it has melted, then scrape into a bowl. Cover the surface of the crème pâtissière directly with cling film (this will stop a skin forming). Leave to cool, then chill in the fridge until needed. (Step 6)
• Heat oven to 190C/170C fan/gas 5. Divide the pastry into 8 equal pieces. Roll out each one to line a 7-8cm deep fluted tartlet tin, trim leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans. Put on a baking tray and bake for 10 mins, then remove the paper and beans and bake for a further 5 mins until the pastry is crisp and golden.
• Trim any pastry edges that need it with a small sharp knife. Remove from the tins and leave to cool on a wire rack.
• Halve or quarter any large strawberries and remove the stalks from any redcurrants, then mix the fruits together. Fill the pastry cases with crème pâtissière and pile a generous layer of fruits on top. Dust thickly with icing sugar and scatter over some chopped pistachios, if you like.

FRUIT SLAW IN A CABBAGE BOWL

Steps:

• To prepare the cabbage serving bowl, gently peel back outer leaves of the cabbage. Hollow out cabbage, leaving a 1/4-in. shell and the core intact; set aside. Chop removed cabbage leaves. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). Add oranges, pineapple, carrots, apple and grapes. , In a jar with a tight-fitting lid, combine oil, lemon juice, honey and ginger; shake well. Pour over slaw and toss to coat. Spoon into cabbage bowl. Serve immediately.

PUNCH BOWL SANGRIA WITH FRUIT JUICE CUBES

Steps:

• Make ice cubes with orange and/or pineapple juice (or juice of choice).
• Two-hours before serving, combine remaining ingredients in a punch bowl. Taste and adjust flavors to your liking. This isn't a science. Refrigerate for two hours to allow flavors to develop.
• To serve, leave it in the bowl or pour into glass pitchers.
• Add frozen cubes before serving.
• Ladle/pour into tall glasses and be sure to ladle some of the wine-swollen fruit into the glass.

MORNING FRUIT BOWL

Steps:

• Stir yogurt, coconut oil, and agave nectar together in a bowl.
• Divide yogurt mixture evenly between 2 serving bowls. Layer oats, walnuts, mango, and apple over yogurt; top with chia seeds and hemp seeds.

FRUIT BOWL

Steps:

• Clean fruits in your normal fashion. eg - wash , dry, peel, destem etc.
• Dice fruits and place diced pieces into a large mixing bowl.
• Stir to combine the pieces.
• Dish into individual serving bowls.
• Eat as a stand alone snack or with your favorite low fat yogurt or topped with low fat whipped cream. Also great on a bed of lettuce with a scoop or two or cottage cheese!

WATERMELON FRUIT SALAD BOWL

Steps:

• Directions (*note all fruit can be cut into chunks and served in a bowl) With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble. Mix ginger ale, honey and lemon juice, (this will keep fruit from turning brown). To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

PAULA DEEN'S FRUIT BOWL

Steps:

• Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
• Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
• Refrigerate until ready to serve.
• Just before serving, slice and add bananas.

BREAKFAST FRUIT BOWL

Steps:

• Cut peach slices and grapefruit segments in half, place in bowl.
• Add pineapple chunks, quartered pears, and mandarins.
• Add cherries and toss.
• Stir reserved juices, cornflour and sugar in saucepan.
• Heat and stir until it boils and thickens.
• Cool.
• Stir into fruit.
• Serve and enjoy.

MELON SWAN FRUIT BOWL

Steps:

• Directions: With a sharp knife, cut a thin slice from the bottom of the melon so it sits level. , Place a sheet of waxed paper over the swan pattern and trace with fine-line permanent marker. Cut out pattern. Place pattern on melon so the base of the swan's neck is, at the lower, broader end of melon. Attach pattern to melon with masking tape (see photo 1)., With a sharp knife, trace over the design outline on the rind (the pattern is for the neck, head and sides of swan; the tail is cut without a pattern). After tracing, reverse the pattern. Lay it, on the opposite side of the melon with the base of the neck overlapping the traced neck. Trace only the side wing portion of the pattern (see photo 2). , Mark the ends of the traced lines on each side of the melon with toothpicks. Mark the center of this area with another toothpick. Beginning in the middle and working toward the toothpicks, cut four tall peaks (as shown in photo 3) into the rind to form the tail. Remove the toothpicks after cutting., With knife, retrace designs, cutting deeper into melon. Cut and remove unwanted portions of rind in small sections (see photo 4)., Remove and discard seeds. Scoop out pulp, leaving a 1/2-inch shell. Cut melon into bite-size pieces. Slice the peach., In a large bowl, combine melon, berries and peach slices. Spoon into the swan shell and place on a serving platter. Garnish with, mint and additional strawberries if desired.

ANY-SEASON FRUIT BOWL

Steps:

• In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours or overnight. , Combine fruit in a large bowl; add dressing and toss to coat. Cover and chill for at least 1 hour.

ANISE MARINATED FRUIT BOWL

Steps:

• Place anice seed in the center of an 8 inch piece of cheese cloth.
• Bring edges together, tie with string.
• for marinate, in a small sauce pan, combine the anise seed bag, water, sugar and lemon juice.
• Bring to a boiling point stirring til dissolves.
• Cook uncovered, over medium heat for 5 to 7 minutes or until golden and the consistency of thin syrup (should have about 1 cup of syrup) Do Not Remove bag.
• Cool syrup slightly.
• Pour over prepared friit.
• Toss lightly til fruit is coated.
• Marinate in Frig several hours or over night.
• Remove bag and serve.

FRUIT BOWL WITH HONEY DRESSING

Steps:

• In a large bowl, combine peaches, cantaloupe, grapes and strawberries. In a small bowl, combine sour cream, honey and orange juice; pour over fruit and toss to coat. Serve immediately.

WINTER FRUIT BOWL

Steps:

• Peel and section grapefruit, removing membrane and reserving 1/4 cup juice. In a saucepan, combine water, sugar, marmalade and reserved grapefruit juice; bring to a boil over medium heat. Cook and stir until sugar dissolves. Add cranberries. Reduce heat to medium; simmer 8-10 minutes or until cranberries pop. Remove from the heat. Gently stir in grapefruit. Chill for at least 1 hour. Stir in bananas just before serving.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside.
• In a large saucepan, combine the pudding mix, pineapple and orange juice.
• Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine pineapple, melon, berries, grapes, and bananas.
• Drizzle with the pudding mixture. Refrigerate until serving.

SUMMER FRUIT BOWL

Steps:

• Peel bananas; slice into bowl.
• Cover completely with other fruit.
• Cover bowl and chill.
• Mix dressing ingredients together.
• Just before serving, pour dressing over fruit; toss until fruit is well coated.