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Making fantastic fruit salad

Fruit salad works for breakfast, snack or dessert, and, best of all, the kids can help make it. © iStockphoto.com/Petko Danov Fruit salad works for breakfast, snack or dessert, and, best of all, the kids can help make it. © iStockphoto.com/Petko Danov
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  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
By Pamela Stock
 

The Wiggles, the wacky Australian Kid-friendly band, has won a worldwide following (and a mention in People Magazine's year-end round up of "most intriguing people of the year" for 2002) with a string of hits that includes my family's favorite: "Fruit Salad." The refrain goes something like this: "Fruit salad. Yummy, yummy." I couldn't say it better myself.

Here's what makes fruit salad perfect family fare: it tastes good, it looks great, it's healthy. It works for breakfast, snack or dessert, and, best of all, the kids can help make it. Even a toddler can use a blunt knife to slice a banana, points out California mom Denise Feinsod. "It doesn't matter if the slices are fat or thin, anything will work."

Denise's kids, ages 8 and 4, make fruit salad for their parents for breakfast on the weekends. "When they bring the bowl filled with all its bright color from the fruit to the table, they are so proud, they beam," she says. And pride in the creation will make the kids more likely to actually eat the fruit, too. The closest anyone in my family gets to consuming the FDA's recommended daily five servings of fruits and veggies is on a fruit salad day.

Here are some tips for perfecting fruit salad:

  • Keep it simple: Don't get hung up on what kind of fruit; any will do. You can be thematic with Melon Madness (cube cantaloupe, honeydew, and watermelon), or Very Berry (strawberries, blueberries, and raspberries) or mix and match with whatever you've got. Remember: a citrus piece will add juice and grapes add color.
  • Choose kid-friendly, not fancy, fruit: Sure, fresh pineapple is great, but unless your kids are big enough to handle a long sharp knife, an adult will have to core and cut it before anyone else gets involved. Denise from California recommends tangerine sections (little kids can peel and section them easily), bananas, apples and anything else you have around, say strawberries, or grapes.
  • Add bananas last: Kris Sandine, father of two in New York, learned this trick from his mom: "If you wait until just before serving to put in the banana, they won't get brown."
  • To preserve the bright colors, squeeze juice from a lemon, lime or orange over all the fruit: This is always a prized job among the young set.
  • Don't toss the leftovers: Yes, the fruit starts to lose its color and get mushy by the next day, but instead of tossing it out, Daryl Chen of New York recommends sticking the remaining fruit in plastic bags and freezing for smoothies. "Take them out, add some frozen yogurt and a little juice, and voila! It's delicious."
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