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Watermelon Fruit Salad
Dessert American

Watermelon Fruit Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
  2. 2 In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

By GREEKGURU

Summer Fruit Salad with Mint Dressing
Dessert American

Summer Fruit Salad with Mint Dressing

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large bowl.
  2. 2 Whisk lemon zest, lemon juice, mint, and honey together in a small bowl; drizzle over fruit mixture and toss to coat.
  3. 3 Refrigerate before serving, 1 hour.

By TimTanguay

Cheesecake Fruit Salad
Dessert American

Cheesecake Fruit Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat milk and pudding mix together in the bowl of a stand mixer until incorporated; slowly beat in cream cheese, increasing the speed to high until mixture is smooth and somewhat thick. Fold in frozen whipped topping with a spatula until well incorporated, light, and creamy.
  2. 2 Gently fold in grapes, strawberries, bananas, blackberries, raspberries, and blueberries until fruit is evenly coated.
  3. 3 Cover and refrigerate until ready to serve.

By Rebekah Rose Hills

Perfect Summer Fruit Salad
Dessert American

Perfect Summer Fruit Salad

4.8

Prep
25 min
Cook
5 min
Total
210 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
  3. 3 Remove from heat and stir in vanilla extract. Set aside to cool.
  4. 4 Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

By Nicole Graham Holley

Cotton Candy® Grape Lemonade Ice Pops
Dessert

Cotton Candy® Grape Lemonade Ice Pops

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Divide grapes between ice pop molds. Pour lemonade over the grapes.
  2. 2 Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ripe Grape Pie
Dessert

Ripe Grape Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
  3. 3 Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
  4. 4 Bake at 425 degrees F (220 degrees C) for about 25 minutes.

By Jean

Dessert Pizza
Dessert

Dessert Pizza

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
  3. 3 Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

By Michele O'Sullivan

Almond Ice
Dessert

Almond Ice

4.1

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
  2. 2 Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

By Sadie

Tanghulu
Dessert Chinese

Tanghulu

4.6

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Line a large baking sheet with paper towels. Pat fruit dry. Divide fruit among wooden skewers, 3 pieces each, arranging fruits to cover end of skewer and ensuring fruits are touching.
  2. 2 Stir together sugar, water, and corn syrup in a small shallow saucepan. Bring to a boil over medium heat, undisturbed. Reduce heat to medium-low, cook, undisturbed, until a candy thermometer registers 300 degrees F (150 degrees C), 18 to 20 minutes.
  3. 3 Meanwhile, prepare an ice bath.
  4. 4 Remove pan from heat, let stand until bubbles subside, 1 to 2 minutes. Carefully tilt pan so sugar mixture pools to one side. Working quickly, place fruit end of one skewer in sugar mixture, rotating to fully coat; allow excess syrup to drip back into pan. Place dipped skewer, fruit side down, in ice bath, allowing to cool fully, about 1 minute. Place, fruit side up, in a heavy cup or saucepan. Repeat with remaining skewers and sugar mixture, working quickly. Using kitchen scissors, trim any excess sugar drips. Serve immediately.

By thymeforpineapple

Fruit Pizza Trifles To Go
Dessert European

Fruit Pizza Trifles To Go

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine cream cheese, sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
  2. 2 Gently stir pineapple, strawberries, grapes, and blueberries together in a separate bowl.
  3. 3 Place ½-inch layer cream cheese mixture in bottom of each plastic cup; top with ⅓ cup mixed fruit and 1 to 2 teaspoons cookie crumbs. Garnish each trifle with sliced kiwi. Refrigerate trifles until ready to serve.

By lovestohost

Italian Fresh Purple Grape Cake
Dessert Italian

Italian Fresh Purple Grape Cake

4.3

Prep
25 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C) with rack in center position. Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
  2. 2 Whisk sugar and eggs together in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Whisk in milk, olive oil, melted butter, and vanilla extract until blended.
  3. 3 Sift 1 ½ cups flour, baking powder, and salt into a large bowl; toss in lemon zest and orange zest until evenly coated. Stir flour mixture into sugar mixture with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl; stir once more. Set batter aside to allow flour to absorb liquids, about 10 minutes.
  4. 4 Stir 7 to 8 ounces grapes into batter until incorporated; spoon batter into the prepared cake pan and smooth top with a spatula.
  5. 5 Bake in the preheated oven for 15 minutes. Sprinkle reserved grapes over top. Continue baking until top is a deep golden brown and cake feels quite firm when pressed with a fingertip, about 40 minutes more. Cool on a wire rack for 10 minutes.
  6. 6 Run a knife along sides of the pan to loosen cake. Release and remove sides of springform pan, leaving cake on the pan base. Cool to room temperature. Cut into thin wedges to serve.

By MARBALET

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Balsamic Roasted Grapes
Appetizer American

Balsamic Roasted Grapes

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
  3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Roasted Brussels Sprouts with Grapes
Side Dish American

Roasted Brussels Sprouts with Grapes

4.5

Prep
15 min
Cook
198 min
Total
213 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
  3. 3 Roast in the preheated oven until sprouts are tender, about 15 minutes.
  4. 4 Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.

By VirginiaWillis

Roasted Grape Crostini with Fresh Herbs
Appetizer American

Roasted Grape Crostini with Fresh Herbs

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
  2. 2 Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
  3. 3 Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
  4. 4 Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
  5. 5 Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
  6. 6 Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

By lutzflcat

Watermelon Fruit Bowl
Appetizer American

Watermelon Fruit Bowl

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from the inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible and discarding the rinds. Refrigerate watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately until ready to assemble.
  2. 2 Combine water and sugar in a small saucepan over medium-high heat; bring to a boil. Remove from heat and continue stirring until sugar has completely dissolved. Stir in lemon zest. Set syrup aside to cool.
  3. 3 To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large bowl. Pour syrup over and toss thoroughly. Transfer fruit mixture to watermelon bowl. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

By Cindy

Chicken and Melon Salad
Salad American

Chicken and Melon Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips
Snack American

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
  3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes.
  4. 4 Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

By WifeofBill

Fresh Summer Fruit Salad
Lunch American

Fresh Summer Fruit Salad

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
  2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Grandma Z's Crunch Salad
Dinner American

Grandma Z's Crunch Salad

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
  2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
  3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
  4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02