What kind of fruit salads or desserts do you make for summer get togethers?

dawn_mo

dawn_mo

Well-known member
We are having a big 4th of July bbq, and my stepdaughter and I are starting to plan our menu. I have two that I have made before that were really good, but I am looking for something new. Here are two that I have made and really liked.

Best Grape Salad Recipe #35450

I got this recipe from a coworker at the salon I work at. I didn't think it would be so wonderful and addictive!! Its very creamy and sweet, and a great mix of flavors. It will be the best thing you ever use grapes for!! (except maybe wine!)

by Jamie Renee

15 servings

10 min 10 min prep

2 lbs green seedless grapes

2 lbs red seedless grapes

8 ounces sour cream

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste

1 cup crushed pecans, to taste

Wash and stem grapes.

Set aside.

Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.

Chill overnight.

Link: http://www.recipezaar.com/35450

Dnote: I halved the recipe because I wasn't sure about it, and found that there was too much dressing for the grapes. I added another pound of grapes and really liked the ratio of dressing to fruit much better. I sprinkled the top just to cover lightly with brown sugar, then topped with the pecans. After it had sat for awhile in the fridge, I tasted it. It was delicious. I wanted to add some chopped apple to it, and next time I will. You could also cut down on the sugar for a little more tart dressing. I really liked this and it was super easy and make ahead.

* Exported from MasterCook *

SPICY FRUIT TRAY

Recipe By :Sunset

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

1 honeydew melon1 cantaloupe

1 watermelon

3 cucumbers

fresh lime juice

cayenne pepper (or chili powder)

salt

Take your melons and cut them into slices. I remove the rind. If cucumbers are waxed, remove it. Then slice into med-thick slices. Dip each slice in the lime juice. Place on a serving tray. Sprinkle with the cayenne pepper (or the chili powder for the faint of heart). Sprinkle with a little salt, if desired.

Dnote: Radishes are also good like this. Cut them in half and proceed as with the others. This recipe is an off-shoot to the familar Mexican street food. Refreshing and spicy at the same time.

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Strawberry Shortcake made with broken pieces of pie pastry instead of shortcakes. Ambrosia (the

creamy kind.) Homemade ice cream - if it's a really big party have other people bring their freezers. Pound cake with fruit and whipping cream & hot fudge or chocolate sauce. Lemon meringue pie.

 
what a good idea! I have a big sweet tart shell & 2 minis in the freezer from last...

Christmas. I wonder if I could use those or are they too old? If I break them up I guess I could give it the taste test. They are taking up too much space in my freezer but I can't bear to toss them. My other alternative is to give the backyard birdies an unhealthy treat....

 
REC: Fresh Fruit Sundae Snack

FRESH FRUIT SUNDAE SNACK

(Note: This is also good as a fruit salad, without the cones).

INGREDIENTS:

Strawberry Sauce:
1 1/2 cups cut-up strawberries
Sugar, to taste

Filling:
3 cups assorted cut-up fruits, such as apples, bananas, cherries, seedless red or green grapes, kiwifruit, peaches, nectarines, strawberries, blueberries, raspberries, etc.
5 large waffle cones

DIRECTIONS:

1. Place the strawberries and sugar in a blender. Puree until smooth.
2. In a mixing bowl, gently combine the cut-up fruits. Spoon them into the waffle cones and drizzle the pureed strawberry sauce on top.

Makes 5 servings.

Adapted from BHG

 
REC: Melons with Ginger Syrup

MELONS WITH GINGER SYRUP

(I used honeydew)

"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."

INGREDIENTS:

1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

DIRECTIONS:

Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

Serves four to six; yields 1/3 cup syrup.

From Fine Cooking

 
REC: Lemon Ice Cream Surprise

(I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great. Next time I may add some finely grated lemon zest to the original amount of lemonade).

LEMON ICE CREAM SURPRISE

INGREDIENTS:

2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed (one person used frozen orange juice)

DIRECTIONS:

1. Mix graham cracker crumbs and melted margarine (or butter).
2. Spread evenly in the bottom of your dish. (Poster uses an 8" square glass baking dish - I used an 8" square metal pan).
3. Thoroughly mix together vanilla ice cream with lemonade concentrate.
4. Pour ice cream mixture onto prepared crust.
5. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).

9 servings
 
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You can't go wrong with a Classic Fruit Tart.

The classic European fruit tart is easy, beautiful, tasty, and a real crowd pleaser. We're cranking these out, made three last weekend, making more this weekend for father's day. Everyone oohs and aahs like Santa Claus just came down the chimney when you bring them out and they are totally devoured:

Classic European Fruit Tart

Make a pastry case out of your favorite pie crust recipe. Shape it in a rectangle, circle, or any shape you desire. Make a high fluted rim around the edges, fill it with weights, and bake it blind until golden brown.

Let cool, brush bottom of shell with hot apricot marmelade.

Spread a layer of pastry cream (Joy of Cooking or Julia Child's Mastering the Art of French Cooking" is what I usually use). If you're rushed for time, buy a can of vanilla pudding/pie filling.

Arrange your fruits artistically on top of the pastry cream: raspberries, blueberries, strawberries, blackberries, bing cherries, grapes, peeled and sliced kiwi, star fruit, etc. Use what you like. Pile it high.

Glaze the fruit with more melted apricot jam.

The finished tart glistens like jewels and begs to be eaten.

Variation: Use all strawberrys, whole with stem end down or sliced, and glazed with melted orange marmalade.

I also stir in cognac, rum, amaretto, or whatever into my finished pastry cream.

You can also do these in individual shells for individual desserts.

 
PS: Another Variation: Sugar Cookie Fruit Tarts

Make your basic sugar cookie. Spread a layer of pastry cream, arrange your fruit, and glaze. They look absolutely decadent.

You can use rounds, hearts, or whatever's in your coookie cutter box that floats your boat.

 
Richard, I'm on my way to make Julia's pastry cream that Cathy Z posted.

If I add amaretto would I skip the vanilla or in addition to vanilla? TIA

 
The cream will take about 2 tbls. of liquid.

it's contained in the pastry shell, so it doesn't have to be set firm like a pudding anyway. But chill the pastry cream before you assemble. I should have mentioned that. I added both vanilla and cognac. I like vanilla.

Something else I should have mentioned, is that when I make pastry cream, I usually just throw in the whole egg instead of separating egg yolks and having left over egg whites to fret over. So in Julia's recipe, I think she has 6 egg yolks, and I use 4 whole eggs instead. It's a very forgiving recipe because of the sturdieness of the flour base. Add an extra egg and you can add more booze. LOL

 
Richard, I make these with my German torte pan, I think called a maryann pan here? and use a simple

yellow cake recipe. It's always a hit and I add a bit of cream cheese to the cream base so it doesn't soak in as much with the cake base.

 
Ang, I've got the German torte pan too and they are very nice to use for the base

They look very "finished and elegant".

I've often thought abut filling it with shortbread to start as a base. LOL

Since you're doing the cake base, are you using any flavoring syrups on the base? Citrus and rum glazing syrup would be really nice.

These are just so easy to make and people go nuts over them.

 
Devonshire Cream works well too...and you don't even have to cook it.

(This stuff is ludicrously good.)

8 oz cream cheese, soft
1/2 C sugar
1 C sour cream
1 1/2 tsp fresh lemon juice (DON"T skip this)
1/2 tsp vanilla

In mixer, beat cream cheese till smooth. Add and beat the sugar until no granules can be felt between fingers. Stir in remaining ingredients and combine well. Chill for 1 hour.

Spread over baked tart.
Top with fruit and glaze.

 
One more ? Richard or whomever is around...can you tell I'm nota dessert maker?

All the parts are ready and chilled. Can it be put together the day before or should it be done the day of?

 
the only drawback with the cake base is it's not as deep so you can't stuff it as full of fruit as

a traditional tart shell. LOL. I can make a pretty good mound though. I like to use Dr Oetker glazes or Danish Dessert if I don't have jelly. I haven't used the syrups--would it get too soggy? just a bit should be OK. I like using some lemon peel in the batter for a hint of lemon in the cake. I make these in winter with canned fruit and some kiwis or whatever might be available fresh. It's such a nice blast of summer in the middle of winter.

 
this is great Richard. I'm going to make these when the grandkids come to visit. they'll love it.

 
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