Belgourmet's World Famous Fruit Recipes
Fruit Recipes

Fruit Recipes - Recipes for Fruit

Banana & Fruit Breakfast Splits Recipes

This is an attractive way to present fresh fruit to your guests. We
use it as an "appetizer" with coffee and juices before serving our
entree of the day. You may vary the listed ingredients with seasonal
fruits when they are the most flavorful. The "Splits" may also be
served on a salad plate if dessert dishes are not available.

2 bananas - cut in half, quartered and sliced
1 apple - peeled and diced
1 can mandarin oranges, drained
1 cup honeydew melon - cut into bite-sized pieces
1 cup cantaloupe - cut into bite-sized pieces
1 cup blueberries, strawberries (cut in half) or raspberries
1 eight ounce container berry flavor yogurt
6 tsp wheat germ
2 kiwi fruit, peeled and sliced

Place prepared fruit into four stemmed individual crystal dessert
dishes in the order listed. Top each mound of fruit with 1/4 of the
container of yogurt. Top the yogurt with the wheat germ. Place a kiwi
slice on top.

Baked Grapefruit Recipe



Cut fresh grapefruit in half. Cut out the center and around the
sections, being careful not to pierce the skin. Fill center cavity
with melted butter; sprinkle a mixture of sugar and cinnamon over the
top. Broil until slightly browned or bake at 375 degrees F. for about
10 minutes. Garnish grapefruit with fresh fruit or as desired. YIELD:
Serves two

Nutritious Fruit Punch Recipe

1 qt home canned peaches
1 banana
3 lemons
Finely grated rind from 1 lemon
1 large can pineapple juice
1(12 oz) can frozen orange juice concentrate
1 1/2 cup sugar (approximately)

Mix peaches and banana in blender. Finely grate skin of one lemon,
then juice 3 lemons. Mix peaches, banana, lemon rind, lemon juice,
pineapple juice and orange juice in a large container. Add enough
water to make 2 gallons. Sweeten to taste. Serve chilled.

Summer Fruit Shake Recipe

Blend the following in a blender with ice:
Frozen Strawberries
Fresh Bananas
Orange Juice
Honey Powdered Milk

You may also add whatever fruit you have available. Berries and melon
are a good addition. The proportions are fairly loose and you'll
eventually find a taste blend you like. Whatever, this is a
refreshing, healthy drink.

Fruit Dip Recipe

1 cup sour cream
1 sm. can crushed pineapple with juice
1 sm. pkg. instant vanilla pudding
2 capfuls coconut extract
Fresh fruit of your choice cut in sm.

Mix sour cream, pineapple, pudding and extract together. Chill about 2
hours to blend flavors. Serve with fresh fruit using as a dip.

Banana Fruit Cake

Yield: 12 servings

3/4 c Butter
2 c Brown sugar
4 Eggs
2 1/2 c All-purpose flour
1 c Walnuts; chopped
3 c Candied fruit
1 c Pineapple
2 c Dates; chopped
1 tb Orange juice
1 ts Orange rind; grated
1/2 ts Orange extract
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ts Ground cinnamon
1 1/2 c Mashed bananas

Prepare two 2 loaf pans (9" x 5") and preheat the oven to 300 F.

In a large bowl combine the fruit, dates, pineapple and walnuts.
Dredge them with 1/4 cup of the flour. Sift the remaining flour
together with the baking powder, baking soda, salt, cinnamon, nutmeg
and cloves. Set aside.
Cream the butter, add the sugar and beat until the mixture is light
and fluffy. Beat in the eggs, one at a time. Beat in the orange rind,
orange juice and orange extract. Mash the bananas with a fork. (A
food processor will tend to liquefy the bananas and this will change
the texture of the cake.) Alternately stir the bananas and the flour
mixture into the creamed mixture. Stir in the floured fruit and nuts.
Turn into the prepared pans and bake for 2 hours and 15 minutes, or
until a skewer inserted into the middle of each cake comes out clean.
Cool in the pans for 20 minutes, then turn out onto racks.


1 bottle Strongbow extra strong (8.4 % alcohol)
1 1/2 oz blue Curacao
1 1/2 oz Grenadine

Pour ingredients into a tall glass over ice (don't worry if you don't
use all the Strongbow). Add more Curacao or Grenadine to taste.

Tropical Fruit Dip

Yield: 24 servings (2 tablespoons each) or 2 cups

2 cups DANNON Plain Yogurt
1 mango or papaya peeled and pureed (1 cup)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

1. Drain yogurt 25-30 minutes.

2. In a bowl combine mango puree, brown sugar, cinnamon. Add yogurt
mix well. Refrigerate until ready to serve.

Frozen Fruitcake Salad

Yield: 6 servings

1 c Sour cream
2 oz Cool whip; thawed
1/2 c Sugar
2 tb Lemon juice
1 ts Vanilla
13 oz Crushed pineapple; drain
2 Bananas; diced
1/2 c Red Candied cherries; chop
1/2 c Green Candied cherries; chop
1/2 c Nuts; (pecans or walnuts)

Mix all together well, turn into a mold and freeze. Let stand 10
minutes before serving. Everyone loves this. It's good for dessert
too. It's especially pretty at Christmas because of the red and green
cherries but we like it for Thanksgiving too.


1 can fruit cocktail, drained
1 can pineapple chunks, drained
1 can cherry pie filling
3 bananas, sliced

Mix together fruit cocktail, pineapple chunks and cherry pie filling.
Refrigerate. Just prior to serving add three sliced bananas and mix



1-1/4 cups blueberries, fresh
1-1/4 cups raspberries, fresh
1-1/4 cups rhubarb, chopped
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon Lemon juice
pastry shell, for double-crust pie (9 inches)


In a large bowl, combine fruits and extract; toss to coat. In another
bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir
gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom
crust; trim pastry even with edge. Stir lemon juice into fruit
mixture; spoon into the crust. Roll out remaining pastry; make a
lattice crust. Seal and flute edges. Bake at 400 degrees for 20
minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until
the crust is golden brown and the filling is bubbly.

NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw
and drain before using.

Fruit Recipes - Recipes for Fruit


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