19 September, 2012

Orange Fruit Salads

Oranges are predominant in these two fruit salad recipes. 

  • Citrus Salad with Honey-Lime Dressing 
  • French Fruit Salad

The contributor clipped this recipe from a food magazine, but doesn't recall which one.

Citrus Salad with Honey-Lime Dressing ingredients (6)
3 pink grapefruits
3 navel oranges

1/4 cup honey
2 Tbsp fresh lime juice
1/2 tsp grated lime zest

3 Tbsp small mint leaves or chopped mint

Citrus Salad with Honey-Lime Dressing directions
Cut peel and white pith from grapefruits and oranges; slice fruit into rounds and gently toss in a bowl to combine.

Whisk together all of the Dressing ingredients. Serve salad on chilled plates with the dressing garnished with the mint.

French Fruit Salad ingredients (6)
Makes 4 to 6 servings
4 cans mandarin oranges, divided and drained
6 seedless oranges, sliced
1 (1-lb.) can pitted Bing cherries, drained
3 or 4 bananas, sliced
4-oz Grand Marnier (divided use)

French Fruit Salad directions
Assemble salad
On bottom of (13- x 9-inch) rectangular pyrex baking dish, arrange sliced oranges; sprinkle lightly with sugar. 

Arrange half (= 2 cans drained) of mandarin oranges over seedless oranges.

Spoon cherries on top of mandarin oranges; cover with banana slices. Arrange remaining mandarin oranges over top. 

Pour 3-ozs (= 6 Tbsp) of the Grand Marnier into the dish and marinate at room temperature for two (2) hours; then, refrigerate for one (1) hour.

Just before serving, sprinkle 1-oz (= 2 Tbsp)  of the Grand Marnier over the fruit.

Saul Kreig's French Fruit Salad recipe from The Spirit of Grand Cuisine Edited by Saul Kreig (New York: Macmillan, 1969) was republished in Agnes Edwards, "You, too, can cook 'gourmet'," The Miami News (Dec 5, 1969), 2-D.

Condiments > Salad dressing

Page Last Updated 15 June 2015

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