Best Fruit Cream Salad Recipes

CREAM CHEESE FRUIT SALAD

Steps:

• Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

CRISPY PAN SEARED FLORIDA SNAPPER WITH PASSION FRUIT CREAM AND FLORIDA CITRUS AND SHAVED FENNEL SALAD, GARNISHED WITH SAUTEED FLORIDA GULF SHRIMP AND SPICY GREEN MANGO JAM

Steps:

• Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.
• Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.
• Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.
• Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.;
• Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

ORANGE CREAM FRUIT SALAD

Steps:

• In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream., Add remaining ingredients; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

SOUR CREAM-HONEY FRUIT SALAD

Steps:

• In large bowl, mix sour cream, honey and orange juice until smooth.
• Add oranges, bananas, strawberries and grapes; toss gently to mix.

CARIBBEAN FRUIT SALAD WITH COCONUT CREAM DRESSING

Steps:

• Arrange fruit attractively on individual salad plates.
• Mix together the sour cream, coconut and lime juice.
• Spoon into the center of the fruit and serve immediately.

FRUIT SALAD WITH SOUR CREAM DRESSING

Steps:

• mix everything but the fruit together first.
• Then add the fruit and stir to coat.
• chill for at least 1 hour to let the flavors combine.

ORANGE CREAM YOGURT FRUIT SALAD

Steps:

• In a large bowl, mix together pudding mix (don't prepare the pudding as directed on the box, just add the dry mix to a bowl), orange juice concentrate, and milk using an electric mixer.
• Mix in yogurt.
• Add in all remaining ingredients, making sure to drain the canned fruits well. If not serving immediately, don't add sliced bananas until you are ready to serve.

CHERRIES JUBILEE (WHIPPED CREAM FRUIT SALAD)

Steps:

• In huge bowl mix all ingredients until blended well. (I'm not crazy about nuts, so I only use a small bit of pecans.).
• Variations: add another can of cherry pie filling and/or cocount flakes.
• If you can resist, it is best after chilled for a couple of hours.

SOUR CREAM FRUIT SALAD

Steps:

• Combine1 can drained pineapple tidbits, 2 cans drained mandarin orange sections, 1 can drained fruit cocktail with 1 can of coconut and 2 cups miniature marshmallows.
• Add 1 tub of sour cream and mix well through the fruit. Chill and serve.
• This can be make two or three days ahead of serving.

FRUIT AND CREAM LAYERED SALAD

Steps:

• In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
• In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.

COCONUT FRUIT SALAD WITH SOUR CREAM DRESSING

Steps:

• Combine ingredients.
• Refrigerate several hours or until chilled.

WINTER FRUIT SALAD WITH HONEY SOUR CREAM DRESSING

Steps:

• Prepare sour cream dressing and refrigerate. Toss fruit in bowl, cover and refrigerate up to 1 hour.
• Just before serving combine, dressing, fruit and granola and toss until fruit is well coated.

ORANGE CREAM FRUIT SALAD

Steps:

• In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
• In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

ORANGE CREAM FRUIT SALAD

Steps:

• 1. In a bowl, combine fruit; set aside.
• 2. If using fresh fruit, add just a slight amount of brown sugar over the fruit to sweeten before pouring the orange sauce over.
• 3. In a mixing bowl, beat pudding mix, milk, and orange juice for 2 minutes. Add sour cream and blend together.
• 4. Toss in fruit to coat. Cover and refrigerate for a couple of hours before serving.

SOUR CREAM COCONUT FRUIT SALAD

Steps:

• Drain pineapple and oranges.
• Mix all ingredients in a large bowl and chill.

FROZEN FRUIT SOUR CREAM SALAD

Steps:

• Mix together and pour into molds (my Mom used tupperware ones and I have smaller ones). Note number of servings depend upon mold size.
• Freeze (8 hour cook time is freeze time).
• Thaw 15 minutes minutes before serving.
• Serve in whatever elegant manner you determine and enjoy!

FRUIT & CREAM LAYERED SALAD

Steps:

• In a small bowl, beat the cream cheese, sugar, lemon juice and extract until smooth. Add yogurt; beat until blended. Fold in whipped topping., In a 3-qt. trifle bowl, layer the peaches, strawberries and blueberries. Top with half of the whipped topping mixture. Layer with grapes, oranges and remaining whipped topping mixture. Refrigerate until serving. Sprinkle with almonds just before serving. Garnish with strawberries if desired.

RACHEL'S CREAM CHEESE FRUIT SALAD

Steps:

• Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.
• Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled.

FRUIT SALAD WITH CREAM CHEESE POPPY SEED DRESSING

Steps:

• To make the dressing, place the cream cheese, honey and skim milk in a bowl and beat with an electric mixer till smooth.
• Stir in the poppy seeds.
• Set aside.
• Combine the fruits in a large bowl, and toss to mix well.
• To assemble the salads, place 3/4 Cup of fruit in a serving dish and top with 2 Tablespoons of the dressing.
• Serve immediately.