Cooperative Living July 2014 - 36

READER RECIPES
Fruits are nature's wonderful gift to mankind, not just
because of their color and flavor but also for their unique
nutrition-profile that helps the human body keep free of
diseases and stay healthy. Most fruits are not only packed
with vitamins and minerals, but also anti-oxidants and
phyto-nutrients that boost our body's immune response
while reducing the risk of certain types of cancer. Here are
some fabulously fruity recipes to try this summer:
Fabulous Fruit Salads
GRAPE SALAD
Dotty Hevener of Staunton
INGREDIENTS:
2 lbs. white seedless grapes
2 lbs. red seedless grapes
½ cup sugar
8 oz. softened cream cheese
8 oz. sour cream
1 t vanilla
½ cup brown sugar
1 cup crushed pecans
DIRECTIONS:Wash and dry
grapes. Put in bottom of 13 " x 9 "
dish. Whip together sugar, cream
cheese, sour cream and vanilla.
Spread on top of grapes. Mix
brown sugar and pecans and
spread on top. This can be layered
in a bowl for special occasions.
DOUBLE APPLE
SALAD
Janet Hoffman of Madison
INGREDIENTS:
1 red delicious apple,
unpeeled and diced
1 yellow delicious apple,
unpeeled and diced
8-oz. can pineapple chunks,
drained
1 cup mini marshmallows
½ cup black walnuts
½ cup raisins
½ cup celery, chopped
¼ cup mayonnaise
DIRECTIONS: Mix all ingredients
together well. Cover and chill.
34
COMPANY SALAD
Sylvia Boston of Unionville
INGREDIENTS:
2 pkgs. of lemon-flavored gelatin
3 cups boiling water
(can heat in microwave oven)
20-oz. can crushed pineapple,
drained
1½ cups miniature
marshmallows
3 cubed bananas
1 cup pineapple juice
(saved from can)
½ cup sugar
1½ T flour
1 egg, slightly beaten
8 oz. Cool Whip or prepared
Dream Whip
DIRECTIONS: Dissolve gelatin
in boiling water. Cool and add
pineapple, marshmallows and
bananas. Chill in large glass
bowl until firm. Heat pineapple
juice in top of double boiler.
Combine sugar, flour and egg
and mix with juice. Cook until
thick, stirring constantly.
Cool and fold into whipped
cream. Spread over
gelatin or alternate
layers in another
tall glass bowl.
FROZEN FRUIT
SALAD
Joann Frazier Hensley
of McGaheysville
INGREDIENTS:
20-oz. can pineapple chunks
(cut in half) or pineapple
tidbits
1 apple, diced
3 firm bananas, diced
16-oz. can whole-berry
cranberry sauce
cup sugar
1⁄3
16-oz. carton whipped
topping (thawed)
¾ cup chopped walnuts
DIRECTIONS: Drain
pineapple and reserve juice.
Add apple and bananas to
reserved juice. Combine
cranberry sauce and sugar.
Remove apple and bananas
from juice and stir into cranberry
mixture. Discard juice.
Add whipped topping and walnuts
and pour into a 13 " x 9 "
dish. Freeze until ready to
serve.
GRILLED FRUIT
SALAD
Patricia Harbin
of Louisa
INGREDIENTS:
1 pineapple, peeled, cored
and sliced into wedges
2 peaches, pitted and sliced
into wedges
2 mangos, pitted and sliced
into wedges
4 bananas, sliced diagonally
1 pint strawberries, sliced
with tops removed
1 lb. green seedless grapes
4 T sugar
1 t vanilla
1 cup water
½ t cinnamon
DIRECTIONS: Rinse all fruit
before peeling. Combine
sugar, vanilla and water and
stir until dissolved. Pour in a
saucepan and heat slowly
over low heat for two minutes.
Dip pineapple, peaches,
mangos and bananas into the
sugar mixture. Put dipped
fruit on a heated grill for
3-4 minutes on each side.
Watch everything carefully:
peaches may only need a
minute per side. When done,
sprinkle the peaches and
bananas with cinnamon.
Put grilled fruit on a platter
and add the strawberries
and grapes.
Cooperative Living/July 2014
MARCELOKRELLING/ISTOCK/THINKSTOCK
DUNCAN MOODY/ISTOCK/THINKSTOCK
Cooperative Living July 2014

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