Best Italian Fruit Salad Recipes

ITALIAN PASTA FRUIT SALAD

Steps:

• Cook and stir all sauce ingredients in a saucepan on med. heat. Bring to a boil until sauce thickens. Remove from heat and allow to cool. Cook pasta according to package. Strain, rinse and cool. Mix sauce and pasta together and refrigerate over night. Add fruit the next day (halve the cherries and pineapple). Fold in Cool Whip. Serve and enjoy the compliments!!

FISH-EYE SALAD OR ITALIAN FRUIT SALAD

Steps:

• Cook, and drain pasta per package instructions.
• Mix pudding mix, oranges, and pineapple.
• Mix in pasta and Cool Whip.
• Chill at least 1 hour.

ITALIAN FRUIT SALAD

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
• Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
• Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.

ITALIAN FRUIT SALAD

Steps:

• Toss greens with oranges, pineapple and dressing.
• Place greens mixture evenly on 4 salad plates; top with cottage cheese.
• Sprinkle with almonds.

ITALIAN FRUIT SALAD

Steps:

• Cook Acine de Pepe according to box directions; drain and set aside to cool.
• Drain juice from canned fruit into a saucepan.
• Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
• Mix with the cooled pasta and refrigerate for a couple of hours.
• Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.

ITALIAN FRUIT SALAD

Steps:

• In a large bowl, combine all of fruits. Toss so that the fruit is distrubited evenly. Pour italian salad dressing over fruit, and toss again. Chill until ready to serve. Place on a bed of romaine lettuce for decoration.

PAVLOVA WITH CREAM AND ITALIAN FRUIT SALAD

Steps:

• 1. Preheat oven to 300 and line 2 baking sheets with parchment. On the parchment with a pencil draw 6, 4 inch circles in each sheet and turn the sheet over onto the baking sheet.
• 2. In a standing mixer with a whisk attachment, whisk the egg whites to soft peaks. Now slowly add 1 cup of sugar while continuing to whisk to stiff peaks.
• 3. In a small bowl combine 1/2 cup sugar and 2 tablespoons corn starch. Fold this into the egg white mixture alone with the lemon juice.
• 4. Take a piping back with a 1M Wilton tip and for each circle on the parchment start in the middle and pipe the meringue in a circle from the inside out and add an extra layer on top of the outer circle so it works like a bowl. Repeat for all 12.
• 5. Bake at 300 for one hour then turn off the oven and leave in for 15 minutes.
• 6. While baking mix the sugar and Amaretto and pour over the prepared fruit and mix well.
• 7. Just before serving add the sparkling wine to the fruit and stir.
• 8. To plate take a cooled Pavlova meringue and top with some whipped cream and top that with fruit and a little of it's juice. And there you have it, pure heaven on a dessert plate.

ITALIAN FRUIT SALAD RECIPE - (4.3/5)

Steps:

• In a large bowl combine watermelon, grapes, blueberries, and basil. For dressing, in a small bowl whisk together vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours. Nutrition Facts (Italian Fruit Salad) Servings Per Recipe 8, cal. (kcal) 91, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 23, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 19, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 3, Potassium (mg) 226, calcium (mg) 10, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ITALIAN FRUIT SALAD

Steps:

• 1. Combine orange juice and lemon rind and juice in a large bowl. As you cut fruit, mix it with juice to keep it from discoloring.2. Add sweetener and orange liqueur to taste. Toss lightly.3. Cover bowl with plastic wrap and chill at least 2 hours before serving.EXCHANGES1 1/2 FruitNUTRITION FACTSCalories 77 Calories from Fat 4Total Fat 0g Saturated Fat 0gCholesterol 0mgSodium 1mgTotal Carbohydrate 20g Dietary Fiber 2g Sugars 15gProtein 1g