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FRUIT SALAD WITH BALSAMIC-STRAWBERRY COULIS AND POMEGRANATE SEEDS Recipe

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This recipe for FRUIT SALAD WITH BALSAMIC-STRAWBERRY COULIS AND POMEGRANATE SEEDS is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Strawberry Coulis

1 cup strawberries, fresh or frozen
1/2 cup orange juice
1/2 cup confectioners’ sugar
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon lemon or lime juice
1 tablespoon balsamic vinegar

Nut Crunch Topping

1/2 cup brown sugar
1 and 1/2 cups Rice Krispies
4 ounces (1/2 cup) margarine
1 cup walnuts or filberts, chopped

Fruit Salad

2 cups strawberries, diced
2 cups blueberries
2 cups mango, peeled and diced
2 cups kiwis, peeled and diced
pomegranate seeds, for sprinkling
Directions:
Directions:
Prepare the Coulis
In a food processor, puree all the ingredients until smooth. Refrigerate until ready to serve.

Prepare the Nut Crunch
Preheat oven to 350 degrees Fahrenheit.

In a roasting pan, combine brown sugar, Rice Krispies, margarine, and walnuts and bake, uncovered, for 10 minutes.

Remove from the oven and stir well to blend the flavors. Allow to cool. Store in an airtight container until ready to serve.

Serve
In a large bowl, combine the fruits.

Scoop the fruit salad into individual serving bowls. Spoon the strawberry coulis over the fruit salad, then spoon the nut crunch on top and serve immediately.

Note: Any leftover nut crunch can be frozen.
Tip: For added effect and flavor, sprinkle pomegranate seeds on top of the fruit salad before serving.

 

 

 

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