Best 8 Caramel Mixed Fruit Salad Recipes

CARAMEL ORANGE FRUIT SALAD

Steps:

• STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.
• Suggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.

MIXED FRUIT SALAD

Steps:

• In a large bowl, combine the bananas, strawberries, pineapple and oranges. In a small bowl, fold whipped topping into sour cream. Serve with fruit salad.

AUTUMN SALAD WITH CARAMEL-SESAME DRESSING

Steps:

• Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
• Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

FRUIT CARAMEL

Steps:

• Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
• Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
• Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

CARAMEL APPLE SALAD

Steps:

• In a large bowl, whisk milk and pudding mix for 1 minute (mixture will be thick). Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Chill until serving. Sprinkle with peanuts.

EASY CARAMEL APPLE SALAD

Steps:

• Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
• Refrigerate salad until completely chilled, at least 30 minutes.

CARAMEL-DIPPED FRUIT

Steps:

• Place several pieces of newspaper or parchment paper on the floor under the working area - the edge of a counter or tabletop works well - to catch any excess caramel as it drips off the fruit. Have ready 24 two-inch pieces of masking tape and 24 six-inch wooden skewers.
• Insert each skewer perpendicularly into the bottoms of the fruit without going through the other side. Set the fruit aside.
• Dip the fruit into the caramel coating, and coat completely. Place the skewers on the edge of the counter or tabletop with the fruit stems pointed toward the floor. Using the masking tape, secure skewers. If coating segmented fruit, rest sections on an oiled wire rack set over a baking sheet. Let caramel drip onto the floor, forming tails; let the caramel set completely.
• Using scissors, cut the tails to the desired lengths; let cool completely. Just before serving, remove the skewers.