Fruit Recipes


Current Fruit Recipes

Banana Fritters
Coconut Fruit Salad
Broiled Grapefruit
Fruit Kabobs
Green Grape Salad
Hot Fruit Compote
Blueberry Peach Fruit Salad with Thyme
Fresh Strawberry Pie


Banana Fritters

buttonBanana Fritters

  • 1 1/2 Cup flour
  • 2 Tsp baking powder
  • 2 Tbl powdered sugar
  • 1/4 Tsp salt
  • 2/3 Cup milk
  • 1 egg
  • oil
  • 3 bananas, mashed and sprinkled with lemon juice
    • Measure, sift and mix all dry ingredients. Combine milk and egg, add to dry ingredients. Fold in the mashed bananas. If too thick add milktoo thin add flour. Batter should have consistency to be dropped by teaspoonful in hot oil. Pour enough oil into skillet to depth of 1 inch. Test heat of oil approximately 375 degrees, when fritters cook in 5 minutes it is ready. Drop by spoonfuls as many as skillet will hold. As it browns on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with powdered sugar. Serve warm.


    buttonCoconut Fruit Salad

    • 1 Can Pineapple Chunks, With Pineapple Juice
    • 1 Can Diced Pears, Drained
    • 1 Can Fruit Cocktail, Drained
    • 1 Can Diced Peaches, Drained
    • 1 Package Instant Coconut Pudding
    Add all fruit in order given to medium sized bowl, reserving the jiuce from the pineapple chunks.. Mix juice with Coconut Pudding.. Let set to get slightly thick! Add to mixed Fruit, Chill and serve

    Broiled Grapefruit

    buttonBroiled Grapefruit

      Source: Taste of Home

    • 5 Grapefruit
    • 1/4 Cups Packed Brown Sugar
    • 1/4 Cups Sugar
    • 2 Tbsp Sugar, To Sprinkle On Grapes
    • 2 Tbsp Butter, Melted
    • Seedless Red And Green Grape Clusters, For Top
    Combine brown sugar and white sugar. Cut each grapefruit in half horizontally with a sharp knife, cut around each section to loosen fruit. Place grapefruit halves, cut side up on a cookie sheet. Combine brown sugar and 1 tablespoon sugar sprinkle over grapefruit. Drizzle with butter. Broil 4 inches from the heat until sugar is bubbly. For garnish, rinse grape clusters and dip in remaining 2 tbsp sugar. Place on grapefruit. Serve Warm!
    Fruit Kabobs

    buttonFruit Kabobs

      Source: Jello

    • 1 container (6 oz.) lowfat lemon yogurt
    • 1/2 cup thawed COOL WHIP LITE Whipped Topping
    • 1 qt. strawberries
    • 10 medium kiwi, peeled, quartered
    • 6 medium bananas, cut into 1-inch chunks
    • 1 can (20 oz.) pineapple chunks, drained
    MIX yogurt and whipped topping; cover. Refrigerate at least 1 hour before serving. Insert fruit pieces evenly onto 20 small straws or wooden skewers to form kabobs. Serve kabobs with the yogurt mixture for dipping
    Fresh Strawberry Pie

    buttonFresh Strawberry Pie

      Source: Pillsbury

    • 1 Pillsbury® Pet-Ritz® Frozen Deep Dish Pie Crust
    • 4 to 5 cups washed strawberries, stems removed
    • 1 (12 to 14-oz.) container strawberry glaze
    • 1 cup refrigerated or frozen whipped topping, thawed
    1. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled. 2. In large bowl, combine strawberries and glaze. Spoon into cooled baked shell. Serve with whipped topping. Garnish as desired. Store in refrigerator.
    		Fruit Recipes



    I love fruit recipes, combine it with jello and cool whip and I am a happy camper! lol

    Green Grape Salad

    buttonGreen Grape Salad

    • 4 Lb seedless green grapes
    • 1 8oz Pkg cream cheese
    • 1 8oz Container sour cream
    • 1/2 Cup white sugar
    • 1 Tsp vanilla extract
    • 4oz Pecans, Chopped
    • 2 Tbl brown sugar
    1 Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving. This is a wonderful dessert salad that never failed to be a hit. Made the day before the brown sugar makes the sauce taste like caramel. You can use less brown sugar, if you wish. Prep Time: approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 8 servings.


    Hot Fruit Compote

    buttonHot Fruit Compote

      Source: Taste of Home

    • 2 Cans Sliced Pears, Drained
    • 1 Can sliced peaches, drained
    • 1 Can 20oz Pineapple Chunks Drained, Unsweetened
    • 1 Package 20 Oz Pitted Dried Plums
    • 1 Jar 16oz Applesauce, Unsweetened
    • 1 Can cherry pie filling
    • 1/4 Cups Packed Brown Sugar
    In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. Cover and bake at 350 for 40-45 minutes or until bubbly. Serve warm. Yield: 20 servings.


    Blueberry Peach Fruit Salad with Thyme

    buttonBlueberry Peach Fruit Salad with Thyme

      Source: Simply Recipes

    • 4 peaches
    • 4 nectarines
    • 1 cup of blueberries
    • 2 teaspoons of fresh, chopped thyme
    • 1 teaspoon of grated ginger
    • 1/4 cup of lemon juice
    • 1 teaspoon of lemon zest
    • 1/2 cup of water
    • 1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)
    1 If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool. 2 Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger. 3 Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve. Serves 4-8.