Fruit Salad

Fruit Salad

Ingredients:

2/3 cup fresh orange juice
1/3 cup lemon juice
1/3 cup packed brown sugar
1 tsp. vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
2 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups berries

Directions:

Bring orange juice, lemon juice and brown sugar to a boil in a saucepan.  Reduce heat and simmer until slightly thickened, around 5 minutes.  Remove from heat and stir in vanilla.  Let cool.

Layer the fruit in a large bowl (you will want to put the more delicate ones like the berries on top).  Pour the cooled sauce over the fruit.  Cover and refrigerate for 3 to 4 hours before serving.

Peach Julius

Our peach tree has the most enormous, beautiful peaches this year.

Evidence:

It is bigger than her hand!!

I've been looking for lots and lots of peach recipes and knew I had to make this as soon as I saw it.  I sure have a thing for Orange Julius' so a Peach one could only be better!!!  Oh my, it is.  It is so, so good!!

 

 

 

Peach Julius

Recipe from Around My Family Table

 



4 ripe peaches, peeled and cut
1/2 cup of milk
1/2 cup of orange juice
1 tsp vanilla
1-2 tbls honey (optional, depends on the ripeness/sweetness of the peaches)
a couple handfuls of ice

 

 

Put everything in blender and blend until smooth and frothy. Serves 2 adults and one child.

 

Tucano's Grilled Pineapple

We love Tucano's, and the pineapple might be my favorite thing there.  This tastes just like it, next time I'm making double and hiding it from everyone because I'm greedy like that!!!


Tucano's Grilled Pineapple
Recipe from Kiera's Recipes


Ingredients:


One half pineapple, cut into long spears
(I just used the pre cut pineapple and put it on a skewer)
1 tbsp. butter
1/2 cup brown sugar
1 tsp. cinnamon, in all
lemon juice


Fire up the grill to medium heat. Before putting the pinapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occaisionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.