Best 7 Fall Fruit Medley Recipes

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

EASY FRUIT MEDLEY

Steps:

• Toss fruit with reserved orange liquid.
• Spoon evenly into 6 individual serving bowls; top each with 2 Tbsp. of the whipped topping.

FRUIT MEDLEY WRAPS

Steps:

• Spread tortillas with cream cheese spread.
• Top with remaining ingredients. Roll up.

FROZEN FRUIT MEDLEY

Steps:

• Drain canned fruits, reserving 1 cup combined syrup.
• Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
• In a large bowl, mix all ingredients including syrup together.
• Using about 2 cups at a time, place mixture in blender.
• Cover and puree until smooth but slightly chunky.
• Pour into another large bowl.
• Repeat until all fruit is processed.
• When all is blended, stir together in the large bowl.
• Line 30 muffin cups with paper liners.
• Ladle fruit into paper cups.
• Freeze until solid.
• When frozen, turn over muffin tins and punch out cups with your thumbs.
• Place cups in freezer bags and store in freezer.
• Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.

FRUIT MEDLEY

Steps:

• In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.

PUMPKIN SHORTCAKE WITH FALL FRUIT MEDLEY

Steps:

• In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
• Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
• Beat with an electric mixer on low to medium speed until smooth.
• Pour batter into a greased and floured 8 inch round baking pan.
• Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
• Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
• Cook and stir over medium heat until sugar melts and mixture is bubbly.
• Stir in green apple, apple cider or juice, and prunes.
• Cook and stir for 5 minutes.
• Stir in cranberries.
• Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
• In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
• Fold in 1/2 cup canned pumpkin.
• Cool shortcake in the pan on wire rack for 10 minutes.
• Remove cake from pan and split into 2 layers.
• Place bottom layer on serving plate.
• Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
• Place remaining cake layer atop and repeat fruit layer.
• Top with dollops of remaining pumpkin cream.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.