Best 8 Black Cherry Fruit Salad Recipes

BLACK CHERRY JELLO SALAD RECIPE

Steps:

• id="instruction-step-2″>2. Mix in the rest of the ingredients until thoroughly combined
• ="instruction-step-3″>3. Return to the refrigerator until ready to serve.

BLACK CHERRY-PISTACHIO SALAD WITH CHARRED SCALLION VINAIGRETTE

Steps:

• Using a knife, score all the cherries in half at the seam. Next, twist each cherry apart as you would an avocado, tossing the pitted half into a large mixing bowl. Using your fingertips on your spare hand, pop the pits out of the unpitted cherry halves, discarding the pits, then adding the halved cherries to the bowl. Set aside.
• Chop the pistachios into a coarse crumble, leaving no pistachio whole. Set aside.
• Cut the scallions into two parts, slicing about 4 inches above the root to separate the white stalks from the tender green tops. On a stovetop burner, char the scallion bottoms over high heat, rotating every 2 to 3 minutes, until the completely charred on the outside and soft and cooked in the middle.
• Transfer the charred scallions to a cutting board, and finely mince. Gather into a pile, and repeat mincing until the scallion bottoms turn into a fine, green-black paste. Transfer to a small bowl, and stir in apple cider vinegar and olive oil. Set aside.
• Take a few pieces of the green scallion tops and stack them directly on top of one another. Using a sharp chef's knife, cut very, very thin slices of the scallion on a hard bias about 1 1/2 inches long, then transfer to a bowl of ice water. Repeat with the remaining scallion tops. Fluff the scallions in the ice water, so the scallions have enough room to curl.
• Scrape all of the charred scallion vinaigrette into the bowl with the halved cherries. Using your fingertips, lightly massage the dressing into the cherries so they reach the cavities of each half. Add chopped pistachio, curly scallions, and a couple pinches of salt to taste. Transfer to a large flat dish, so you can enjoy all the colors and ingredients in the simple dish.

BLACK CHERRY JELLO SALAD WITH CREAM CHEESE AND PECANS

Steps:

• Drain the can of cherries, reserving the juice into a measuring cup. Add cold water to the juice to make a total of 1 ¼ cups liquid and place in the fridge to chill.
• Dissolve Jello in 1 cup of boiling water in an attractive serving bowl. Stir until totally dissolved and there are no visual Jello granules remaining.
• Stir the cold cherry juice/water combination into the warm Jello thoroughly.
• Refrigerate until partially set. In the meantime, check if the cherries are pitted. Cut the cherries in half if you prefer smaller bites of cherry. (I use half of the cherries but all of the juice in the can). Cut the cream cheese into small cubes.
• Roughly chop the pecans and measure out ¼ cup. Add cherries, cream cheese and roughly chopped pecans to partially set Jello. Refrigerate for at least 2 hours.

BLACK CHERRY FRUIT SALAD

Steps:

• 1. Combine all fruit & chill.
• 2. On top of the stove in a double broiler, place the following over boiled water until thick(about 2 minutes): 1 egg yolk, slightly beaten 2 TBL. sugar 2 TBL. heavy cream from a 1/2 pint container 2 TBL. lemon juice 1/8 tsp. salt Cool & chill Take the remainder of heavy cream & whip until stiff. Fold in the cooked, cooled dressin with the whipped cream. Cover & chill.

BING CHERRY CONGEALED SALAD

Steps:

• In a sauce pan, combine reserved cherry juice and pineapple juice to equal 1 cup. Bring to boil, add gelatin and whisk together. Remove from heat and add cream cheese and blend together until smooth.
• Add cola and beat until mixture becomes fluffy. Fold in cherries, pineapple, and nuts. Pour into molded container, chill 6 to 8 hours or until firm.

CHERRY FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

BING CHERRY SALAD

Steps:

• Drain cherries, reserving 1/4 cup juice. In a bowl, whip juice with cream cheese. Stir in cherries, pineapple, whipped topping and marshmallows. Chill until serving.