Best 20 Fruit Bowl Recipes

FRESH FRUIT BOWL

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

WATERMELON FRUIT BOWL

Steps:

• With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
• In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
• To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

MELON FRUIT BOWL

Steps:

• In a large bowl, combine the melon, pineapple and strawberries; set aside. Place the dressing ingredients in a blender; cover and process until smooth. Serve with fruit salad.

FRESH FRUIT BOWL

Steps:

• 1. Slice the 1/2 melons into small slices and remove seeds and rind. Cut cherries in 1/2 and remove pits. Cut peaches in 1/2 and remove pits. Slice and cut into bite size pieces into a small bowl , combine peaches with the juice and sugar and stir to coat evenly;set aside.
• 2. Layer pieces of each fruit into a large bowl. You may add other fruits also if desired; such as apple slices added to the peach mixture before adding to fruit bowl. Add strawberries or kiwi,pieces.
• 3. Chill, keeping ice cold and serving alone or with your favorite sandwich or dinner as a side dish or dessert with a scoop of ice cream or sherbet.

FRUIT SLAW IN A CABBAGE BOWL

Steps:

• To prepare the cabbage serving bowl, gently peel back outer leaves of the cabbage. Hollow out cabbage, leaving a 1/4-in. shell and the core intact; set aside. Chop removed cabbage leaves. Place 2 cups chopped cabbage in a large bowl (refrigerate remaining cabbage for another use). Add oranges, pineapple, carrots, apple and grapes. , In a jar with a tight-fitting lid, combine oil, lemon juice, honey and ginger; shake well. Pour over slaw and toss to coat. Spoon into cabbage bowl. Serve immediately.

FRUIT BOWL

Steps:

• Clean fruits in your normal fashion. eg - wash , dry, peel, destem etc.
• Dice fruits and place diced pieces into a large mixing bowl.
• Stir to combine the pieces.
• Dish into individual serving bowls.
• Eat as a stand alone snack or with your favorite low fat yogurt or topped with low fat whipped cream. Also great on a bed of lettuce with a scoop or two or cottage cheese!

PAULA DEEN'S FRUIT BOWL

Steps:

• Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well.
• Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well.
• Refrigerate until ready to serve.
• Just before serving, slice and add bananas.

MORNING FRUIT BOWL

Steps:

• Stir yogurt, coconut oil, and agave nectar together in a bowl.
• Divide yogurt mixture evenly between 2 serving bowls. Layer oats, walnuts, mango, and apple over yogurt; top with chia seeds and hemp seeds.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside.
• In a large saucepan, combine the pudding mix, pineapple and orange juice.
• Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine pineapple, melon, berries, grapes, and bananas.
• Drizzle with the pudding mixture. Refrigerate until serving.

ANY-SEASON FRUIT BOWL

Steps:

• In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours or overnight. , Combine fruit in a large bowl; add dressing and toss to coat. Cover and chill for at least 1 hour.

BREAKFAST FRUIT BOWL

Steps:

• Cut peach slices and grapefruit segments in half, place in bowl.
• Add pineapple chunks, quartered pears, and mandarins.
• Add cherries and toss.
• Stir reserved juices, cornflour and sugar in saucepan.
• Heat and stir until it boils and thickens.
• Cool.
• Stir into fruit.
• Serve and enjoy.

GREEN FRUIT BOWL WITH FROZEN GRAPES

Steps:

• Freeze grapes on a rimmed baking sheet for 1 hour.
• Meanwhile, make the syrup: Bring water and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat, and add lemon thyme. Let stand, covered, until cooled completely. Strain syrup through a fine sieve; discard solids.
• Thinly slice apple. Divide apple, kiwifruits, melon, and grapes among 8 bowls. Pour syrup over tops just before serving.

MELON SWAN FRUIT BOWL

Steps:

• Directions: With a sharp knife, cut a thin slice from the bottom of the melon so it sits level. , Place a sheet of waxed paper over the swan pattern and trace with fine-line permanent marker. Cut out pattern. Place pattern on melon so the base of the swan's neck is, at the lower, broader end of melon. Attach pattern to melon with masking tape (see photo 1)., With a sharp knife, trace over the design outline on the rind (the pattern is for the neck, head and sides of swan; the tail is cut without a pattern). After tracing, reverse the pattern. Lay it, on the opposite side of the melon with the base of the neck overlapping the traced neck. Trace only the side wing portion of the pattern (see photo 2). , Mark the ends of the traced lines on each side of the melon with toothpicks. Mark the center of this area with another toothpick. Beginning in the middle and working toward the toothpicks, cut four tall peaks (as shown in photo 3) into the rind to form the tail. Remove the toothpicks after cutting., With knife, retrace designs, cutting deeper into melon. Cut and remove unwanted portions of rind in small sections (see photo 4)., Remove and discard seeds. Scoop out pulp, leaving a 1/2-inch shell. Cut melon into bite-size pieces. Slice the peach., In a large bowl, combine melon, berries and peach slices. Spoon into the swan shell and place on a serving platter. Garnish with, mint and additional strawberries if desired.

FROSTY FRUIT BOWL

Steps:

• Brush half of each pear with egg white; sprinkle with sugar. Let stand about 15 minutes or until dry.
• Arrange pears on platter. Arrange kumquats among pears. Fill in spaces with juniper and lemon leaves.

FRUIT BOWL WITH HONEY DRESSING

Steps:

• In a large bowl, combine peaches, cantaloupe, grapes and strawberries. In a small bowl, combine sour cream, honey and orange juice; pour over fruit and toss to coat. Serve immediately.

AMARANTH BREAKFAST FRUIT BOWL - ELIMINATION DIET

Steps:

• To cook amaranth:.
• Place amaranth and water in a 2 quart pot with a lid.
• Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
• Put amaranth in storage container and refrigerate for up to a week.
• To put together fruit bowl:.
• Spoon desired amount of cooked amaranth into a bowl.
• Add frozen berries.
• Cover with plastic wrap and place in microwave on high for 2 1/2 minutes.
• When heated, add maple syrup, cinnamon and chilled rice milk.
• Stir and enjoy!

QUICK ANISE FRUIT BOWL

Steps:

• In a large saucepan, bring the water, sugar, lemon juice, aniseed and salt to a boil. Reduce heat; simmer for 10-15 minutes or until slightly thickened. Cool slightly; cover and refrigerate until chilled. , In a large bowl, combine the remaining ingredients. Pour syrup over fruit; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

TROPICAL "FRUIT BOWL" SHAKE

Steps:

• Blend all in a food processor, adding more o.j. if you like, till smooth. This would also be great with some "superfood" (i.e. flaxseeds or ground nuts) sprinkled on top.
• Enjoy!

ANISE FRUIT BOWL

Steps:

• In a small saucepan, combine the water, sugar, lemon juice, aniseed and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat. Cover and refrigerate until chilled. , Strain syrup; discard aniseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.