Can anyone help me find a recipe that involves fruit?

Question

i need a recipe that mostly consists of fruit. something more on the dessert-ish side but also healthy

thanks to anyone that can help me

Answer 1

http://search.foodnetwork.com/food/recip...

I would suggest trifle i don't know if it  is on there

you need a large dish and you layer it with:

pound cake

strawberry jello

pudding

fruit

poundcake

jello... so on

eat it with vanilla ice cream or whipped cream!

Tastey!! <3

Answer 2

Fruit Cocktails

Arrange pieces of orange, banana, Kiwifruit, apricots etc in tall cocktail glasses.

Almost fill with jelly. (Jello)

Add a dollop of whipped cream on top.

Answer 3

Here are over 7,000 recipes for you:

http://www.cooks.com/rec/search?q=fruit+...

Answer 4

You can take peaches or most other fruit and cut them in half, then fry them with little or no oil.  You could flam be them with something like  grand marnier  until caramelized and add softened cream cheese and cool whip.  You can also make short bread and use the above as topping  

Answer 5

SUMMER FRUIT PUDDING CAKE

1 1/2 cups flour

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon vanilla

1/3 cup butter or shortening

2 eggs

1/2 cup milk

1 large (1 lb 4 oz. approx) can fruit pie filling

If using butter, allow to sit at room temperature for at least 30 minutes or until softened before making cake. Cherry, peach, lemon, apple or blueberry are good choices for the fruit filling, but nearly any kind may be used.

Preheat oven to 350°F. Butter or spray (with non-stick spray) a 13x9 inch baking pan. Lightly dust the pan with flour, then shake out any excess.

Combine flour, sugar, baking powder and salt in mixing bowl. Whisk for 1 minute or until well combined. Add remaining ingredients (except for fruit filling). Beat at medium speed for 2 minutes. Spread batter in baking pan.

Spoon the can of fruit pie filling here and there over batter, without spreading thinly, but leaving the filling in clumps. Save a few spoonfuls of the filling for a serving garnish.

Bake at 350°F for 45-50 minutes or until cake springs back when touched lightly in center.

Serve warm or cold, plain or topped with whipped or ice cream. Ladle a few spoonfuls of the reserved fruit filling over the top.

Variations: If a can of pie filling isn't available, fresh or frozen fruits may be substituted by weight; make a syrup using 1 cup water and 1 cup sugar boiled for 10 minutes with 1 tablespoon cornstarch and 1 teaspoon dark rum (optional). A large can of peaches in syrup may be substituted for the can of pie filling; thicken the syrup by boiling for 10 minutes with 1 tablespoon cornstarch. Puree 1-2 peaches to add richness to the syrup, if desired.

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FRESH FRUIT SALAD IN CHAMPAGNE

1 golden delicious apple, quartered

1 pear, quartered

1 orange, peeled and sectioned

1/2 red or pink grapefruit, peeled and sectioned

1/4 cup green seedless grapes

1/4 cup red seedless grapes

1 tablespoon honey (optional)

Champagne, enough to cover individual servings

Wash fruit, remove peels, cores, seeds, etc. Section citrus. Cut all fruits into bite-sized pieces. Combine all fruits in a small bowl and toss gently with honey (fine turbinado or 10X sugar may also be used).

Chill for 30 minutes before spooning into decorative individual serving dishes or champagne glasses, filling only half the glass.

Fill the remainder of the glass with chilled champagne. Pink champagne adds color to the mix, but any champagne will be as festive.

When serving in champagne glasses, garnish the edge of the glass with a slice of lemon or orange and dip the rim of the glass in colored sugar.

If serving in bowls, top with a sprig of mint and a dollop of whipped cream.

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CHERRIES AND KIWI FRUIT

1 cup dark sweet cherries, pitted

4 kiwi fruit, pared

3/4 cups coconut cream

3/4 teaspoon lemon peel, finely shredded

fresh mint for garnishing (optional)

Wash and slice the kiwi fruit into 1/4" thick slices.

Wash, stem, and pit the cherries.

Set out 6 dessert dishes and portion the kiwi fruit equally for each dish. Arrange cherries over kiwi slices.

In a measuring cup, add 3/4 coconut cream. Stir in freshly shredded lemon peel (Note: be sure not to include any of the white portion of the peel or it will be bitter).

Pour coconut cream mixture over the fruit, dividing among the 6 servings.

Garnish with additional pitted dark sweet cherries, and a sprig of fresh mint, if desired.

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EASY FRUIT COCKTAIL COBBLER

1 cup sugar

1 cup self-rising flour

1 cup milk

1 can fruit cocktail

2 tsp. vanilla flavoring

1 tsp. cinnamon (or to taste)

Mix flour, sugar, milk, vanilla and cinnamon with a whisk util well blended. Drain fruit cocktail and pour into a 9x9 inch baking dish or round casserole.

Pour flour mixture over top and spread evenly with spoon.

Bake at 350F for approximately 30 minutes or until golden brown.

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MINI VANILLA FRUIT PUFFS

4 boxes mini prebaked pastry puffs (15 to a box)

3 boxes instant vanilla pudding

2 bags frozen mixed fruit

1 1/2 cup strawberry preserves

Thaw pastries. Mix 3 boxes of vanilla pudding in a large bowl, according to package directions.

Refrigerate until you are ready to assemble the dessert.

Spoon 1 1/2 cups strawberry preserves into a medium sauce pan, over medium heat, stirring constantly until thin. Once the preserves have become thin, remove from heat and add 2 bags of frozen fruit.

Place mini shells on a sheet tray or a serving dish.

Partially fill each mini shell with pudding until about half-way full.

Top pudding evenly with a layer of mixed fruit, to fill remainder of mini shell.

Optionally top with whipped topping and/or shavings of chocolate.

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i hope this helped and good luck =)

Answer 6

spring fruit pizza

1 pouch Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

1 cup whipping cream

1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)

3 1/2 cups assorted fresh fruit

1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.

2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.

3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

High Altitude (3500-6500 ft): Use 1/3 cup melted butter. Bake 12 to 17 minutes

Answer 7

I use allrecipes.com and epicurious.com they have great recipes.

Honey-Lime Fruit Toss

Ingredients:

1 (20 ounce) can unsweetened pineapple chunks

1 (11 ounce) can mandarin oranges, drained

2 cups sliced fresh strawberries

2 medium firm bananas, sliced

2 kiwifruit, peeled, halved, and sliced

2 tablespoons lime juice

1 tablespoon honey

1/4 teaspoon grated lime peel

Directions:

Drain pineapple, reserving 1/4 cup juice; set juice aside. In a bowl, combine the pineapple, mandarin oranges, strawberries, bananas and kiwi. In a small bowl, combine the lime juice, honey, lime peel and reserved pineapple juice. Pour over fruit; gently toss to coat.

Answer 8

Pecan-and-Dried Fruit Baked Apples

1/4 cup chopped pecans

6 large Gala or Rome apples, cored

1 tablespoon lemon juice

2 tablespoons butter, softened and divided

1/2 cup raisins

1/4 cup dried cranberries

1/4 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup apple cider

1/4 teaspoon vanilla extract

2 tablespoons rum (optional)

Garnishes: whipped cream, toasted pecans

Place pecans on a baking sheet, and bake at 350° for 12 to 15 minutes or until golden brown, stirring once. Set pecans aside.

Make 4 evenly spaced vertical cuts through each apple, stopping halfway from bottom. Brush insides of apples with lemon juice. Place apples in a 9-inch pie plate.

Combine 1 tablespoon butter, raisins, and next 4 ingredients. Stuff mixture evenly into apples, pressing into center of each apple. Top evenly with remaining 1 tablespoon butter. Pour cider, vanilla, and, if desired, rum around apples in pieplate.

Bake at 350° for 1 hour and 20 minutes, basting twice every 30 minutes or until apples are tender. Transfer apples to a serving dish, reserving juices, and keep warm.

Pour juices through a wire-mesh strainer into a small saucepan. Bring to a boil; reduce heat and simmer over medium heat 8 to 10 minutes or until mixture is thickened and is syrup consistency. Drizzle over warm apples; garnish, if desired. Serve immediately.

Yield: Makes 6 servings

--Southern Living, NOVEMBER 2003