Best 9 Sugar N Spice Fruit Cup Recipes

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Indulge in a delightful symphony of flavors with our Sugar 'n Spice Fruit Cup, a vibrant medley of fresh fruits, tantalizing spices, and a hint of sweetness. This refreshing treat offers a burst of vitamins, minerals, and antioxidants, making it a guilt-free indulgence. We present three variations of this delectable fruit cup to suit your taste preferences - Classic, Spicy, and Sweet Heat. Each recipe is meticulously crafted to deliver a unique flavor profile that will leave your taste buds craving more. Embark on a culinary journey with us as we unveil the secrets behind this tantalizing dish and guide you through the steps of preparing each variation. Let's dive into the world of flavors and create a masterpiece that will become a staple in your healthy and flavorful recipe repertoire.

Here are our top 9 tried and tested recipes!

SIMPLE AND EASY HOMEMADE TROPICAL FRUIT SALAD



Simple and Easy Homemade Tropical Fruit Salad image

How to make delicious tropical fruit cups filled with fresh pineapple, kiwi, mango, strawberries, mandarin oranges, and more. Refreshing and easy to make!

Provided by Mel Lockcuff

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 8

1 pineapple
2 quarts strawberries
2 mangoes
30 ounces mandarin oranges (drained)
5 kiwi
3 bananas
1 teaspoon lime juice
1 tablespoon sugar (optional)

Steps:

  • Wash all the fruit before getting started with prep. I like to soak any type of fresh fruit or vegetable in a mixture of vinegar and water for about 10 minutes, then rinse well before preparing or eating.
  • Core, peel, and chop the pineapple into chunks; then add them to a large mixing bowl.
  • Stem, then slice the strawberries into the bowl.
  • Peel and slice the mangoes into the mixing bowl, as well.
  • Next drain the mandarin oranges, and add them to the mixture.
  • Peel and chop the kiwi into chunks; then add the kiwi chunks to the fruit mixture.
  • Peel and slice the bananas into chunks, and add them to the mixing bowl.
  • Squeeze fresh lime juice into the fruit mixture.
  • If desired, add a tablespoon of sugar.
  • Give everything a good stir, mixing all the fruit together until you have a hodge podge of colorful fresh fruit all combined together.
  • Finally, add the fresh fruit mixture to plastic cups or containers, and serve.

Nutrition Facts : ServingSize 1 g, Calories 163 kcal, Carbohydrate 41 g, Protein 3 g, Fat 1 g, Sodium 4 mg, Fiber 6 g, Sugar 29 g, UnsaturatedFat 1 g

SUGAR AND SPICE PANNA COTTA



Sugar and Spice Panna Cotta image

Provided by Duff Goldman

Categories     dessert

Time 4h40m

Yield 4 servings

Number Of Ingredients 26

1/2 cup butterscotch morsels
1 to 2 tablespoons heavy cream
1 tablespoon light corn syrup
1 cup heavy cream
1 teaspoon vanilla extract
1 packet powdered gelatin
1/4 cup Irish cream liqueur
1 1/2 cups heavy cream
6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
1 cup all-purpose flour
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon ground cloves
3 tablespoons packed brown sugar
1/2 teaspoon maple extract
1/4 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
1 cup heavy cream
5 tablespoons honey
1 1/2 teaspoons powdered gelatin
1 cup milk
4 gingersnap cookies, for garnish

Steps:

  • Start by making your spice cookies: In the bowl of a mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the vanilla, salt and egg and mix well. Add the flour a little at a time, mixing well and scraping the sides of the bowl after each addition. Mix until well combined. Let chill for 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Split the dough into 3 pieces. Into one, knead the ground cinnamon in with your hand until well incorporated. Into the next dough piece, knead in the nutmeg. And into the last, the cloves.
  • Pick teeny tiny portions of the cinnamon dough (about the size of a jelly bean), roll them between your fingers and place on the prepared baking sheets. Repeat with the nutmeg and clove dough (making sure to keep track of the separate flavors) until you have the desired amount of little cookies (20 to 30 of each). Bake until crisp, about 10 minutes. Let cool.
  • Next, make the butterscotch cookie coating: In a microwave-safe bowl, heat the butterscotch morsels and 1 tablespoon heavy cream in 30-second increments, stirring every 30 seconds, until the butterscotch is melted. A touch more cream can be added if necessary. Add the corn syrup and very gently fold the mixture until it's a thin, liquid consistency, only heating the mixture for an additional period of 15 seconds or less.
  • Using a fork or slotted spoon (or, if you can use them, chopsticks work well), dip your cookies in the butterscotch mixture to lightly coat them (make sure you keep track of which flavor is which throughout--don't mix them up). The butterscotch creates delicious little pockets of butterscotch sauce while protecting the cookies from getting too soggy in the hot liquid panna cotta. Try to place them somewhere where the excess can drip off of the cookies a bit. Place the coated cookies in the freezer to harden, making sure not to mix up the different flavors!
  • Get out whichever 4 glasses you would like to present your dessert in (this recipe made enough for four 8-ounce stemmed sundae cups that we used). Wine glasses, martini glasses, tumblers, Irish coffee mugs--any of these work, but, depending on size, the layer size will vary!
  • The Irish cream panna cotta will be the bottom layer, so the first to make. In a small saucepan over medium heat, combine the heavy cream and vanilla. Gently bring to just a boil, then immediately remove from the heat. Sprinkle the gelatin over the cream and whisk well until the gelatin is completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Let cool for 5 minutes, then add the Irish cream liqueur and stir well.
  • Divide the liquid among your 4 glasses and carefully place them in the refrigerator for 5 to 6 minutes to slightly set up. Get your cookies out of the freezer. Take out your panna cotta and add 5 to 6 of the coated nutmeg spice cookies to the layer (up to you!) and then return the glasses to the refrigerator to set up completely (will take up to 45 minutes).
  • The next layer will be the brown sugar maple panna cotta layer. In a small saucepan over medium heat, gently bring the heavy cream, brown sugar, maple extract and vanilla to just a boil. Immediately remove from the heat and whisk in the gelatin until completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes.
  • Making sure that the Irish cream layer is set up, divide the brown sugar maple liquid among your 4 glasses. Return to the refrigerator for 5 minutes to set up, then add your coated cinnamon spice cookies. Chill for 45 minutes to set up completely.
  • The final (top) layer will be the honey panna cotta. Heat the heavy cream and honey in a small saucepan over medium heat until it comes to just a boil. Remove from the heat and whisk in the gelatin until dissolved completely and no lumps remain, at least 1 to 1 1/2 minutes. Whisk in the milk.
  • Making sure the other layers are completely set, divide the honey liquid among your 4 glasses. Let set up for 5 minutes, then add your coated clove spice cookies. Let the final layer set up for at least an hour.
  • We garnished each serving with a gingersnap cookie for a beautiful, rich holiday dessert.

SUGAR 'N SPICE SNACK



Sugar 'n Spice Snack image

Enjoy this crunchy snack made with Wheat Chex® cereal and Cheerios® cereal.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h15m

Yield 14

Number Of Ingredients 9

2 cups Wheat Chex™ cereal
2 cups Apple Cinnamon Cheerios™ cereal
1 1/2 cups Cheerios™ cereal
3 cups original-flavor horn-shaped corn snacks
1 1/2 cups dry-roasted peanuts
2 egg whites
2 tablespoons orange juice or water
1 cup sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray.
  • In large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon with wire whisk or hand beater until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.
  • Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely, about 15 minutes. Store in airtight container.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 19 g, TransFat 0 g

CONTEST-WINNING SUGAR 'N' SPICE NUTS



Contest-Winning Sugar 'n' Spice Nuts image

My daughters, grandkids and just about everyone who visits me look forward to this mix of crunchy spiced nuts recipe during the holidays. And tucked in colorful tins, it makes a handy last-minute gift idea for busy hostesses or drop-in visitors. -Joan Klinefelter, Utica, Illinois

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 3-1/2 cups.

Number Of Ingredients 8

1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 large egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries

Steps:

  • In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

Nutrition Facts : Calories 211 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

FRUIT CUP WITH CITRUS SAUCE



Fruit Cup with Citrus Sauce image

This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. -Edna Lee, Greeley, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

3/4 cup orange juice
1/4 cup white wine or white grape juice
2 tablespoons lemon juice
1 tablespoon sugar
1-1/2 cups cantaloupe balls
1 cup halved green grapes
1 cup halved fresh strawberries
Fresh mint, optional

Steps:

  • In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SUGAR AND SPICE SNACK



Sugar and Spice Snack image

Toot your horn for a favorite snack baked crispy with a cinnamon-apple twist.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 2h5m

Yield 21

Number Of Ingredients 9

2 cups Corn Chex™ cereal
2 cups Rice Chex™ cereal
2 cups Apple Cinnamon Cheerios™ cereal
3 cups Bugles® original corn snacks
1 1/2 cups dry-roasted peanuts
2 egg whites
2 tablespoons orange juice or water
1 cup sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 300°F. Spray with cooking spray or grease 15x10x1-inch pan.
  • In very large bowl, mix cereals, corn snacks and peanuts. In small bowl, beat egg whites, orange juice, sugar and cinnamon with wire whisk or hand beater until foamy. Pour over cereal mixture, stirring until evenly coated. Spread in pan.
  • Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely, about 1 hour. Store in airtight container.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1/2 Cup, Sodium 190 mg, Sugar 12 g, TransFat 0 g

CINNAMON 'N' SPICE DIP



Cinnamon 'n' Spice Dip image

Cinnamon, nutmeg and brown sugar dress up whipped topping in this extremely easy party pleaser. My gang especially likes the dip with apples and pears, but feel free to try it with pineapple slices, strawberries and other fresh fruit. -Julie Bertha, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield about 2 cups.

Number Of Ingredients 5

2 cups whipped topping
1/4 cup packed brown sugar
1/8 to 1/4 teaspoon ground cinnamon
Dash ground nutmeg
Assorted fresh fruit

Steps:

  • In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit.

Nutrition Facts : Calories 66 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

FRUIT 'N' SPICE ROUNDS



Fruit 'n' Spice Rounds image

While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. -Allison Bell, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1-1/2 cups finely chopped dates
1 cup finely chopped raisins
1 cup finely chopped walnuts
GLAZE:
2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons water

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle. , On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing.

Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 50mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

SUGAR 'N' SPICE FRUIT CUP



Sugar 'n' Spice Fruit Cup image

Number Of Ingredients 4

4 cups cantaloupes, chunked
3 cups strawberry halves
3 tablespoons sugar
1/8 teaspoon ground cinnamon

Steps:

  • Place fruit in serving bowl. Combine the sugar and cinnamon sprinkle over fruit and toss gently. Refrigerate until serving.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use a variety of fruits. This will add color, texture, and flavor to your fruit cup.
  • Choose fruits that are in season. This will ensure that they are fresh and flavorful.
  • Cut the fruits into bite-sized pieces. This will make them easier to eat.
  • Add a sweetener, if desired. This is optional, but it can help to enhance the flavor of the fruit.
  • Chill the fruit cup before serving. This will make it even more refreshing.

Conclusion:

Sugar-N-Spice Fruit Cup is a delicious and refreshing snack or dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a variety of fruits, a sweetener, and a little bit of spice, you can create a fruit cup that is both healthy and delicious.

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