Month: May 2009

Frosty Fruit Boats

1 large pineapple
1/4 cup port wine
2 tbsp orange juice
1 tsp lemon juice
1 tbsp sugar
1/2 tsp ground cinnamon
1 cup strawberries, halved
1/2 cup blueberries
1/2 cup honeydew melon balls

Cut pineapple in half, keeping leafy top intact. Hollow out, leaving 1/2 inch thick. Remove core and discard. Cube the fruit the pineapple.

Combine, wine orange juice, lemon juice, sugar and cinnamon; toss with pineapple cubes, strawberries, blueberries and melon. Chill. Pile into the hollowed out pineapple shells.

Makes 4 servings.

Ambrosia Fruit Dessert Recipe

11 ounce can madarin oranges
13 ounce can pineapple chuncks
1 cup flaked coconut
1/2 cup whipping cream, whipped
1 cup marshmallows, cut up

Mix all ingredients and place in a glass or ceramic dish. Cover and chill for several hours or overnight. Makes 8 to 10 servings.

Another Frozen Fruit Salad Recipe

6 ounces Philadelphia Cream Cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup maraschino cherries, quartered
1/2 cup green maraschino cherries, quartered
2 1/2 cups crushed pineapple, drained
2 1/2 cups marshmallows, diced

Combine Philadelphia cream cheese with mayonnaise. Blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into 1 quart refrigerator tray; Freeze until firm. Makes 8 to 10 servings.

Frozen Fruit Salad

3 ounces orange-pineapple flavored gelatin
dash of salt
1 cup boiling water
8 3/4 oz pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 medium banana, diced
1/2 seeded grapes, cut in half
1/4 cup maraschino cherries, diced
1/4 cup chopped nuts

Dissolve gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup liquid, if necessary. Stir pineapple and juice into gelatin along with lemon juice. Blend in mayonnaise.

Chill until very thick but not set. Whip cream. Fold fruits, nuts, whipped cream into gelatin. Pour into 9 x 5 x 3″ loaf pan. Freeze until firm — at least 3 to 4 hours.

To serve cut into squares or slices. Makes 8 servings.