i want to make some fruit salad for my family tomorrow what is the best fruit salad to make and what do i need

Answer 1

Hi !!!
Here you go...

Vanilla Fruit Salad

1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding ***(Use Dry)***

Mix all ingredients together. Add maraschino cherries for color. If you use large cans of fruit, use 2 packages dry pudding. If you use small cans of fruit, use 1 package dry pudding.

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Sweet Summer Salad

2 cups plain nonfat yogurt
3 tablespoons honey
3/4 teaspoon cinnamon
1 pint strawberries, halved
2 peaches, peeled, sliced
2 bananas, sliced
1/2 pint blueberries
2 cups cherries
2 cups watermelon, cubed

In a large bowl, combine yogurt, honey, cinnamon and mix well. Toss in the fruit with the sauce.

Serve each portion garnished with a strawberry half.

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Sweet Milk Fruit Salad

Makes: 20 - 30 servings
Prep Time: 1 hour
Cook Time: None
Ready In: 1 hour

This fruit salad recipe came from my sister-in-law who is deceased now but was a wonderful Cajun cook. My family has enjoyed this recipe for many years and has been passed down to other friends to enjoy. I have doubled and tripled this recipe.

Ingredients
3 - 6 apples chopped 2 - 3 cans 12 oz condensed milk
4 cans 12 oz pet milk 1 small jar of cherries
2 large cans fruit cocktail 3 bananas

Directions
Chop the apples leaving the peelings on. In a large tupperware bowl or punch bowl mix the fruit cocktail, apples, bananas and add the condensed milk and pet milk. You can add more condensed milk if not sweet enough. Usually 2-3 cans are perfect. Put in the refrigerator to get cold. It is best when left overnight to chill.
This dessert usually won't last long with kids or men - they love it! It is so good after a big meal during the holidays. Double the recipe if serving at reunions or larger gatherings. Serve along side cakes or pies during the holidays.
Mawmaw makes this dish and adds grapes, oranges, kumquarts, strawberries or any seasonal fruit available.

Answer 2

First off you need to get seasonal fruits. Right now I would reccomend bananas and strawberries. Add peaches if you can find some good ones, and I would also include: apples, pineapple, mango. Really any fruit that you can get your hands on. Then buy one watare melon. Cut the water melon in half and with a spoon scoop out the insides. Then you will be left with a watermelon bowl. Cut up all the fruit into small pieces and place them in the bowl. Now you have a delicouse fruit salad that looks good, and keep it cold untill use.

Answer 3

Amrosia Fruit Salad

INGREDIENTS:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

DIRECTIONS:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

Answer 4

Here are my favorie fruit salad recipes (Not all are salads)

MY FAVORITE FRUIT DIP
Use any fresh fruit available and dip in this!
1 cup sour cream
1/2 cup light brown sugar
4 teaspoons Grand Marnier liqueur
Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving. Make 1 1/2 cups of dip.


Fruit Kabobs

17 ounce can peeled whole apricots, cut in half
3/4 cup reserved apricot syrup
8 ounce can chunk pineapple
1/4 cup reserved pineapple juice
2 apples, cut into chunks
2 medium bananas, thickly sliced
1/4 cup corn oil margarine
1 tablespoon honey
1/4 teaspoon ground cinnamon

Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.

Maple Fruit Kabobs

1 tablespoon brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 kiwi fruit, peeled and quartered
8 1 inch slices banana
8 1 inch cubes seeded watermelon
8 1 inch chunks fresh pineapple
bamboo skewers
vegetable cooking spray

Combine the brown sugar, maple syrup and cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes and 2 pineapple chunks alternately onto each of 4 8 inch skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium hot coals. Place kabobs on rack and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4.

Summer Fruit Salad
6 servings

2 cups plain nonfat yogurt
3 tablespoons honey
3/4 teaspoon cinnamon
1/2 pint fresh strawberries, hulled, halved
2 bananas, sliced in 1/2-inch pieces
1/2 pint blueberries
2 peaches, peeled, sliced in 1/2-inch pieces
1/2 cantaloupe, cut in 1/2-inch pieces
In a large bowl, combine yogurt, honey, cinnamon and mix well. Toss in the fruit with the sauce.
Chill for at least 1 hour before serving or up to 24 hours. Serve each portion garnished with a strawberry half.

(You can improvise, but I have found this to be the best combination of fruits. It is great for dessert, breakfast or a
light lunch.)

Fruit Tray and Dip
2 whole pineapples
2 large clusters green seedless grapes and several clusters Champagne grapes
6 oranges, peeled and sliced into wheels
1 cantaloupe, cut into cubes or balled
1 honeydew melon, cut into cubes or balled
24 long stemmed strawberries
6 to 8 kiwi, peeled and sliced
2 cups blueberries
Red Leaf lettuce, to line silver tray
French Cream, recipe follows
French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice
Soften cream cheese and then whip with powdered sugar.
Whip cream and sugar together until it forms soft peaks.
Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat,
adding just enough pineapple juice to achieve desired consistency.
Serve with fresh fruit tray or fruit salad.