Fruits - Healthy & Colorful Choices for Your Brunch Menu

From a hot fruit salad to a frozen fruit cup (a kid pleaser!), these dishes are versatile. You can use fresh fruits in season, although many times a canned or frozen variety works equally well.

See our Desserts page for more sweet ideas!

If you have any questions or suggestions, please contact us at recipes@brunchandbeyond.com.

fruit

Brunch Fruit Salad	Honey-Lime Fruit Salad
Frosty Berry Blend	Layered Fruit Salad with Orange Vanilla Sauce
Fruit Soup

Brunch Fruit Salad

1 can pineapple chunks
2 large firm bananas, cut into 1/4-in. chunks
1 c. green grapes
1 can mandarin oranges, drained
1 Golden Delicious apple, sliced
1 Red Delicious apple, sliced
1/2 c. sugar
2 tbs. cornstarch
1/3 c. orange juice
1 tbs. lemon juice

1. Drain pineapple, reserving the juice. Combine pineapple, bananas, grapes, and apple slices in a large bowl.
2. Combine sugar and cornstarch in a saucepan. Add the orange juice, lemon juice, and reserved pineapple juice. Stir until smooth. Bring the mixture to a boil. Reduce the heat. Cook and stir for 2 minutes.
3. Pour the sauce over the fruit and mix gently. Cover and refrigerate until serving.

Frosty Berry Blend
Try this recipe with any of your favorite fruits!
Makes 10 servings

1/4 c. milk
6 tbs. honey
8 oz. cream cheese, softened
2 c. frozen raspberries
2 c. frozen blueberries

1. Place milk, honey, and cream cheese in a food processor or blender. Cover and process on high speed until well blended.
2. Add fruit. Cover and blend until smooth.
3. Pour into 10 glass, plastic, or paper cups and freeze until ready to serve.

Fruit Soup
Makes 8 to 10 servings

1 lb. mixed dried fruit (about 4 c.)
3/4 c small pearl tapioca
6 c. water, divided
5 apples, peeled & cubed
1 c. sugar
Cinnamon

1. In a large bowl, combine the dried fruit, tapioca, and 4 c. water. Cover and let stand overnight.
2. Transfer the mixture to a large saucepan. Stir in the apples, sugar, and remaining water. Bring to a boil.
3. Reduce heat, then cover and simmer for 1 hour or until tapioca is transparent. Add more water if necessary.
4. Serve warm or cold with a dash of cinnamon.

Honey-Lime Fruit Salad

1 can pineapple chunks
1 can mandarin oranges, drained
1 large banana, sliced
1 kiwi fruit, peeled, halved, & sliced
1 c. quartered strawberries
1/4 tsp. grated lime peel
2 tbs. lime juice
1 tbs. honey

1. Drain pineapple, reserving 1/4 c. juice. Combine pineapple, oranges, banana, kiwi, and strawberries in a large bowl.
2. In a small bowl, stir together pineapple juice, lime peel, lime juice, and honey. Pour over fruit and toss to coat.

Layered Fruit Salad with Orange Vanilla Sauce

4 c. fresh fruit, cut into bite-size chunks (such as pineapple, cantaloupe, seedless grapes, strawberries, kiwi, watermelon, & blueberries)

Sauce:
1 c. orange juice
1/4 c. sugar
1 tsp. vanilla extract

1. In a medium bowl, whisk together sauce ingredients and set aside.
2. For individual servings, layer fruit chunks in a group of wide-mouth clear jars. Otherwise, place layers in a large clear bowl.
3. Cover and refrigerate overnight or up to 2 days before serving.