VMBURNS: I have become addicted to the fruit cup from Jason's Deli. I like most fruit, but I don't order it from restaurants because they usually have a lot of melons. I'm not a fan of melons, except watermelon. Most restaurants include lots of honeydew and cantaloupe. However, I finally looked at the price and realized I was spending almost $10 for one fruit bowl. When, I could probably make enough fruit salad to feed an army for that price. So, I set out to find the perfect fruit salad recipe. The beauty of this salad is that you can use whatever fruit you like. I've made it blueberries, apples, and oranges and it was good. The only fruit you probably should avoid are bananas (they'll get too mushy).
FRUIT SALAD
INGREDIENTS
- 2 Cups Strawberries, hulled and quartered
- 2 Cups pineapple, cubed
- 1 Cup grapes
- 2/3 Cup orange juice
- 1/4 Cup lemon juice
- 1/3 Cup brown sugar
- 1/2 Teaspoon grated range zest
- 1/2 Teaspoon grated lemon zest
- 1 Teaspoon vanilla extract
- INSTRUCTIONS
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil over medium heat.
- Reduce the heat and simmer for five minutes, stirring occasionally.
- Add the vanilla and remove from heat to cool.
- Add the strawberries, pineapples, and grapes to a bowl and pour the cooled sauce over the fruit. Toss to coat.
READERS: Have you ever tried to recreate a dish from a restaurant? If so, how did it come out? Let me know in the comments for a chance to win a copy of Hounding a Killer, the second book in my Bailey the Bloodhound Mystery.
It’s chaos in Crosbyville when someone tries to swindle a large inheritance, but as Pris and Bailey start digging for the missing money, they uncover the wrong kind of bones….Finally finished with the renovations on her new house, bestselling children’s book author Pris and her trusty bloodhound, Bailey, are finding more opportunities to join the community, including attending the annual town festival. But their efforts are paw-sed when David Townsend, volatile grandson of the late wealthy resident Edward Townsend, comes to fetch his inheritance.
After the new arrival riles up several other locals with petty arguments, the once sleepy town goes barking mad. Before long, the wealthy bachelor disappears without a trace, and the police suspect foul play. Bailey’s tracking instincts helped them collar the last criminal in Crosbyville, so the cops turn to Pris and her sweet hound to track down David.
But on their search-and-rescue mission, Pris and Bailey sniff out fraud, theft, and a body. Before they know it, both are hackles-deep inside another homicide investigation. Can the unlikely duo chase down the killer, or will they be left chasing their own tails?
We LOVE fruit salad! Love that is so versatile making you able to make it with what's on hand. Thank you for the recipe - especially for the ingredients mixed to pour over the fruit.
ReplyDeleteWe often try to make dishes at home that we have had in restaurants. The one that was the biggest puzzle to us was a pasta dish that Pizza Hut use to have on their menu - Cavitini. It's made with pasta, thin sliced onions and bell pepper, mushrooms, pepperoni, mozzarella cheese and sauce. You can make it with whatever pasta you have on hand. Cook and drain the pasta. Toss with a bit of sauce and put half in dish. Top with the onions, peppers, mushrooms and a good layer of pepperoni. Dollop on some sauce and then top with remaining pasta. I add more sauce to the top and then layer on the cheese. Bake in 350 degree oven for about 30 minutes until bubbly and before cheese gets too toasty. Over the years, and just being the two of us, I've learned to reduce ingredients to make two small individual dishes.
The big puzzle was the sauce. It wasn't pizza sauce and it wasn't spaghetti sauce, which was our guess due to the type restaurant it was in. We didn't figure them to make a sauce just for one dish. We tried those and while good, it wasn't "it". Then we hit on the idea of mixing the sauces. When we hit the 50/50 mixture, we both looked at each other and said "This is "it"! Now it's a dish we have often. Good thing we figured it out because Pizza Hut took it off the menu years ago.
Thank you so much for the fabulous chance to win a copy of HOUNDING A KILLER! It's on my TBR list and I'm dying to read and review it.
2clowns at arkansas dot net
I love that you didn't give up. I loved the campfire dinners from Cracker Barrel. The seasoning blend that they use makes all the difference. I finally found someone who worked there. He got me some of the seasoning. Thank you and good luck!
DeleteCongratulations on another book! Your fruit salad sounds yummy. I had a good sandwich at a restaurant but I realized it was just grilled chicken breast with melted cheddar cheese on top with some BBQ sauce on a hamburger bun. Even I couldn't mess that up. I even got a little fancy after awhile by shredding the chicken first. ckmbeg (at) gmail (dot) com
ReplyDeleteThank you. Sounds like you made the sandwich your own. That's great.Good luck!
DeleteYes, I have recreated a wonderful main dish salad from a favorite Mexican restaurant. It came out great! I have read and enjoyed many of your books. I would love to read Hounding a Killer also.
ReplyDeleteNancy
allibrary (at) aol (dot) com
Awesome. Thank you so much! Good luck
DeleteOnce, many years ago I had a job that involved lots of travel. I ate a very refreshing pasta salad made with spaghetti noodles, capers, fresh tomatoes with a unique tasting vinaigrette. Took me awhile to figure it out, but after a few trips to that city, I came close enough. It was a combination of rice wine vinegar and a balsamic that did the trick. makennedyinaz at hotmail dot com
ReplyDeleteOh that sounds light and refreshing. Thanks for sharing. Good luck!
DeleteI've tried doing stuffed crust when making my homemade pizza but it always seems to just melt into the crust and disappear, leaving it just stuffed with air. I do have one more trick to try sometime to get it to work.
ReplyDeletekozo8989 at hotmail dot com
That sounds ambitious. Let me know how it turns out. Good luck!
DeleteI tried to make Fettuccine Alfredo and of course it is not the same. Deborah deborahortega229@yahoo.com
ReplyDeleteCrazy how that works. I'm amazed when I learn about things professionals do that I would never even think to add. I have read that some chefs add nutmeg to mashed potatoes. I would never even consider nutmeg. I'll bet there's some little touch that makes the alfredo special. Good luck.
DeleteI really enjoy fruit salads, especially this time of year. I've never tried to recreate a dish I've had at a restaurant, I'm not that talented as a cook. I need to follow a recipe or eat it at the restaurant. Congratulations on book #2, I'm looking forward to reading it.
ReplyDeletediannekc8(at)gmail(dot)com
Thank you so much for sharing and for the well wishes. Good luck!
DeleteCongratulations on the new book! Your recipe looks good. I have tried to recreate many restaurant favorites over the years and failed at many attempts. LOL. The chicken pasta dished are my favorite and I can't seem to recreate them to my liking.
ReplyDeleteThank you for the chance!
jarjm1980(at)hotmail(dot)com
My husband makes fresh fruit salad every Saturday and Sunday.
ReplyDeleteHis "secret" to having it always taste great is psiionfruit syrup from Aunty Lilikoi. Even tired winter fruit perks up with a splash.
Where is spell check when I need it?
DeleteThat's passionfruit syrup.