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1 navel orange. 1 banana. 1⁄2 cup frozen cherries. 1⁄4 cup frozen blueberries. 1 (4 ounce) carton yo-baby stonyfield strawberry-banana yogurt. 1⁄4 cup concord grape juice. Place all ingredients in blender and process until smooth. I had a banana and orange that were in need of using up, so I threw them in the blender this morning with.
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Stir together sugar and cornstarch in 1-quart saucepan. Gradually stir in fruit juice. Cook over medium heat, stirring occasionally, 3-6 minutes or until dressing thickens and comes to a boil. Boil 1 minute. Remove from heat; stir in lemon juice. Let stand 5 minutes. STEP 2. Place fruit in large bowl. Pour dressing over fruit; toss to coat.
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Cut grapes in half and set aside. Dice apples into small pieces about the same size as the cut grapes. Toss with lemon juice to prevent the apples from browning. Mix yogurt, cream cheese, agave and vanilla until blended well. Stir in grapes and apples and pour into 8 small bowls or ramekins or one large serving dish.
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Melody Select Nut, Fruit & Berry wild bird food is brimming with seeds, nuts, and 100% real fruit to attract a variety of nut- and fruit-loving birds to your feeders. This sweet and savory blend of chunky treats features protein-rich peanuts, mixed nuts, and sunflower seeds loaded with healthy fat, plus high-energy raisins, papaya, and cherries
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Directions. In a large bowl, combine the oranges, peaches, pineapple and marshmallows. In a small bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes. Cream cheese and yogurt form the light dressing that coats this fast fruit medley. The salad is a snap to assemble because it.
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Preheat oven to 350 degrees F. In a medium bowl, combine 1-3/4 cups graham cracker crumbs, sugar, and butter; mix well. Press into bottom and up sides of a 9-inch deep-dish pie plate, forming a crust. Bake 8 minutes; let cool completely. In a medium bowl, whisk pudding mix and milk until well combined and thickened.
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Directions. In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours. Just before serving, combine the fruit in a large serving bowl.
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Directions. Combine first 5 ingredients in a large bowl; cover and chill. Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes).
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Directions. In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.
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31 reviews. From$39.00. Discover a new world of flavor with The Fruit Company's premium fruit medleys. Our medleys are carefully curated with a wide selection of the freshest, hand-picked fruits. Each medley is filled with a variety of delicious and unique fruits such as exotic fruits, valencia oranges, dark cherries, pippin apples and more.
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The medlar ( Mespilus germanica) is a large shrub or tree that produces fruits in the late fall and early winter. It's a member of the rose family, which makes sense because the fruits are reminiscent of large rose hips. The fruit is said to taste like apple butter, with hints of cinnamon, and vanilla.
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1 cup fresh raspberries. 2 cups fresh blackberries. 2 cups hulled fresh strawberries, quartered. 2 cups fresh blueberries. ¼ cup sugar. 1 tablespoon grated lemon rind. 2 tablespoons fresh lemon juice. 2 tablespoons limoncello (lemon-flavored liqueur) ½ cup torn mint leaves.
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In a resealable plastic bag, combine 3 cups cantaloupe, 3 cups watermelon and 2 cups grapes. In a small bowl, whisk ¾ cup orange juice,3 Tablespoons honey and lime juice. Stir in ½ jalapeño and lime peel. Pour over the fruit. Seal bag, removing as much air as possible, and turn to coat.
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In a small heavy saucepan, bring wine and sugar to a boil. Cook, uncovered, for about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Cool slightly. Stir in the lemon juice and zest, vanilla and salt. In a large bowl, combine berries and mint. Add syrup and toss gently to coat. Cover and refrigerate until serving.
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1. In blender or food processor, place tofu, soymilk, honey, cinnamon, lemon juice, vanilla and salt. Cover; blend on medium-high speed until smooth and creamy. 2. In large salad bowl, mix all remaining ingredients; toss with dressing. Store covered in refrigerator.
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Allow tapioca, 1 cup water and sugar to stand 5 minutes, then cook until clear. Add 1 1/2 cups water, orange juice, oranges and peaches. Chill well, even overnight. Before serving, add strawberries and bananas. (Add fruit early enough to allow flavors to blend.) Top with lime sherbet in fruit or sauce dishes. Serves 8.
