Best 5 Samber Cinnamon Fruit Salad Recipes

SUMMER FRUIT SALAD WITH CINNAMON-HONEY SYRUP

Steps:

• In a bowl, combine fruits.
• In a small saucepan on low heat, blend together honey and cinnamon. Remove from heat. Drizzle over fruit in the bowl and gently turn the fruit over in the bowl to ensure that all the fruit is coated with the syrup. If fruit is still hot or very warm, allow it to continue to cool. Toss with lemon zest. Garnish, if you wish, and serve.

THANKSGIVING FRUIT SALAD

Steps:

• Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
• Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
• Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
• Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.

SWEET CINNAMON FRUIT SALAD

Steps:

• whisk together cinnamon, honey and orange juice.
• toss fruit together, reserving blueberries and raspberries.
• toss sauce with fruit.
• add blueberries and raspberries last so you don't mush them up.
• let sit in fridge for at least a half an hour for flavors to develop.

SPICED HONEY FRUIT SALAD WITH PECANS

Steps:

• For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
• Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
• For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
• To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

SAMBER CINNAMON FRUIT SALAD

Steps:

• Cut fruits into bite-size pieces over a large serving bowl.
• Sprinkle nuts over the top.
• In a separate (small) bowl, mix sugar and cinnamon; sprinkle over fruits & nuts; mix well.
• This creates its own syrup if you let it rest for about 15 minutes.
• NOTE: Substitute "in-season" fruits (berries, melons) or go with "tropical" fruits (mango, kiwi) for a different flavor.
• VARIATION: Zap in the microwave for a bit to serve it warm--this is great to serve over panny cakes or waffles, too!