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Fruit salad with lime and creme fraiche recipe

Fruit salad with lime and creme fraiche recipe

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  • Dish type
  • Dessert
  • Fruit desserts

This is a treat for dessert or even as a starter for a light summer lunch. Feel free to use different types of fruits - pineapple and banana work well.


Cheshire, England, UK

9 people made this

IngredientsServes: 4

  • 200g cubed cantaloupe
  • 200g cubed peeled fresh peaches
  • 200g halved fresh strawberries
  • 100ml creme fraiche
  • 1 tablespoon honey
  • 1/2 tablespoon lime juice
  • 1/4 teaspoon grated lime zest

MethodPrep:10min ›Ready in:10min

  1. In a large bowl, combine the fruit. In a small bowl, combine the creme fraiche, honey, lime juice and zest. Drizzle over fruit; serve immediately.

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15 Recipes to Use Up a Tub of Crème Fraîche

Richer than sour cream but with a similarly tangy profile, crème fraîche is one of those ingredients you buy for a single recipe, then can't figure out how to use up. But it's not as hard to incorporate into your meals as you may think. Add a dollop on top of your fruit crisps, swirl it into spicy soups, or include in your favorite ice cream recipe to bring a new complexity to the flavors there. You can also just substitute it where you would normally use sour cream. These 15 recipes will ensure that you never let that tub of crème fraîche go to waste again.

Sweet Potato Soup With Nutmeg Crème Fraîche

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Fruit Salad with Thai Herbs

We're ramping up to peak summer fruit season, aka fruit salad season, here in San Francisco. I stocked up at the weekend market, and had a bonus windfall thanks to this thoughtful lady. It is fruit madness in the refrigerator. I'm looking at tiny black raspberries, the sweetest blueberries, cherries, peaches, nectarines, strawberries, and pluots. No complaints.

Those of you who have been reading for a while know I love a quick fruit salad, particularly if it has a little wink, or twist, or surprise. One of my past favorites is this version made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Today I decided to throw together a new version using lemongrass, lemon and lime juices, and plenty of mint. Toasted walnuts added a bit of crunch. Give it a try, the honey-lemongrass dressing with mint works not only in this summer version, but with other fruit combinations as well.

If you live in a more tropical environment, I imagine a pineapple and mango version would be incredible. Enjoy! -h

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What are the different types of salad?

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How can I make a healthy salad?

You can make a healthy green salad, a fruit salad, or a vegetable salad. Salads that are healthy, usually showcase fresh, seasonal ingredients and minimize use of canned or jarred salad dressings (they often have hidden sugars). Make your own vinaigrette or toppings for your salad so you know what's in it.

What's an easy salad dressing?

The easiest salad dressing is a quick vinaigrette. You can make a vinaigrette with almost any type of oil and acid, but the ratio should be 3 parts oil to 1 part vinegar or acid. This might look like 3 tablespoons olive oil to 1 tablespoon red wine vinegar, mix in a pinch of salt and pepper and you've got a great salad dressing!.

Here are several types of oils you can use in dressings - olive oil, safflower oil, canola oil, avocado oil, or walnut oil.

For the vinegars you can use balsamic vinegar, red wine vinegar, sherry vinegar, or rice wine vinegar.

You can also mix in lemon, lime, or orange juice. A tablespoon of mustard makes a dressing really pop too! And don't forget to mix in some salt and pepper.


1. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Add the lime zest and butter, then rub together to flatten the pieces of butter so they form small flakes. (You could also do this in a food processor.)

2. Lightly whisk the egg and creme fraiche together in a bowl, then pour into the flour mix. Use a rubber spatula to fold together until the mixture forms a shaggy mass, then turn it out onto a floured workbench and roll the dough into a (roughly) 30cm square. Using a pastry scraper to help you, fold it into thirds. You now have a long rectangle about 10cm x 30cm. Lift the short ends of the dough and fold into thirds again, forming a small square. Dust with flour, transfer to a plate and refrigerate for 10 minutes.

3. In the meantime, hull the strawberries, cut into pieces about 1cm in size and set aside.

4. Preheat the oven to 210C (190C fan-forced).

5. Roll out dough onto a floured workbench (it will be very soft, so roll gently) into a 30cm square. Scatter the strawberries evenly over the square, then, using the pastry scraper to help you, roll it up, Swiss-roll style, so it forms a log. Lay seam-side down and gently squeeze or pat the log to make it an even thickness. Using a sharp, floured knife, cut into it 3 to 4-centimetre rounds. Place flat on a baking tray lined with baking paper.

6. For the topping, combine the sugar and lime zest in a small bowl and rub together to release the citrus oils into the sugar. Brush the top of each slice with milk or creme fraiche and sprinkle liberally with the lime sugar.

7. Bake until the tops and bottoms are golden brown, about 25 to 30 minutes.

8. Transfer to a cake rack to cool for 10 minutes before serving.

Tip: Leftover scones may be reheated in a warm oven for 5 minutes.


Creme Fraiche Lemon Pie

This pie is so good. I love the way it turned out. If you’ve never used or tasted creme fraiche in a recipe, watch out. You’ll be running to the store or whipping up a batch of homemade.

Ingredients

  • FOR THE PIE:
  • 1 cup Sugar
  • 3 Tablespoons Cornstarch
  • 1 cup Milk
  • ½ cups Butter
  • 1 whole Lemon, Zested
  • ⅓ cups Lemon Juice
  • 3 whole Egg Yolks
  • ½ teaspoons Cinnamon
  • 1 whole Pre-baked Pie Crust
  • 1-¼ cup Crème Fraîche
  • 1 teaspoon Almond Extract
  • FOR THE TOPPING:
  • 1 cup Heavy Whipping Cream
  • 1 Tablespoon Sugar
  • ¼ cups Crème Fraîche

Preparation

Combine sugar and cornstarch in a heavy pot. Whisk to fully incorporate the cornstarch with the sugar.

Add to the pot the milk, butter, lemon zest, lemon juice, egg yolks and cinnamon. Mix with the whisk. Turn the fire on under the pot to a low medium until the butter melts. Once the butter melts, turn the fire up to medium and whisk constantly until the filling is thick and smooth. Note: it will never be completely smooth because you have the lemon zest in there.

Pour filling into a bowl and allow it to cool on the counter. Once the filling is almost completely cool, cover the bowl and put it in the refrigerator to chill.

Prepare your pie crust while the filling is cooling. If baking a pie crust, you will have to allow it to cool before filling.

When you’re ready to fill your crust, remove the filling from the refrigerator and fold the crème fraiche and almond extract into the lemon pie filling. Gently fold until the crème fraiche is completely mixed into the filling. Pour the filling into the pie crust and chill for about 2 hours.

For the whipped cream topping, add the heavy whipping cream and sugar to a large bowl. Beat with a mixer until very thick. Gently fold the crème fraiche into the whipped cream.


A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios. Get the recipe for Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing » Helen Rosner

Chicken is smothered in stewed onions and flavored with saffron, turmeric, lemon, and olives for a satisfying one-pot dish. Get the recipe for Djej Besla (Chicken and Onion Tagine) » Todd Coleman

1. Frozen Fruit Salad:

The frozen fruit salad is a perfect summer delight.

  • You will need 1 tin of condensed milk, 15 oz of mandarin oranges, 21 oz of tin cherry or peach pie filling, 1 tin of crushed pineapple, 1 carton of frozen whipped topping, 2/3 cup of chopped walnuts or pecans and lettuce leaves.
  • Take a large bowl, mix pie filling and milk. Add pineapple, oranges, and nuts.
  • Mix whipped topping gently.
  • Transfer to a rectangular pan, cover and freeze in the refrigerator.
  • Remove from the freezer 15 minutes before serving.
  • Cut out square pieces and serve on lettuce-lined plates.

2. Summer Fruit Salad:

It is a refreshing salad made of seasonal fruits.

  • To prepare this refreshing salad you need 2 avocados, 2 cups of green grapes slit into halves, 4 cups of loosely packed arugula, 1 julienned mango, 1 cup of strawberries, 2 teaspoons of grated ginger, 1/2 cup of bottled poppy seeds dressing, 1/4 cup of sliced green onions and 1/4 cup of chopped cilantro.
  • Whisk ginger and dressing together in a big bowl.
  • Add all other ingredients and gently toss them with the dressing. The salad is ready to serve.

3. Fruit Salad With Yogurt:

The salad recipe will surely make your kids want more.

  • You need 4 cups of pineapple chunks, 1 quart of strawberries, 2 sliced mangoes, 3 cups of green grapes, 4 oz of fresh raspberries, 1 tablespoon each of honey and dark brown sugar and 2 cups of Greek yogurt
  • Pour the yogurt in a bowl and drizzle it with sugar and honey.
  • Now, mix all other ingredients in a bowl.
  • Serve mixed fruits salad topped with a ladle of chilled yogurt.

4. Strawberry And Melon Salad With Lemongrass Syrup:

The sweet and sour salad will tease your child’s taste buds.

  • Mix lemongrass, chilies, sugar, lime zest with 1 cup of water and bring it to a boil.
  • Simmer until it thickens.
  • Keep stirring to dissolve the sugar.
  • Transfer it to the ice water bath and let it to cool for 15 minutes.
  • Now, take strawberries, melon and mint in a bowl and strain the cooled syrup over the fruits. Keep it in the chiller.
  • Mix ginger into crème fraiche.
  • Now for serving, take some fruits into a bowl and add a dollop of ginger cream over it.

5. Watermelon Salad:

The salad will be a refreshing delight for your kids.

  • You need 4 cups of cubed watermelon, 1/2 cup of chopped red onions, 1/4 cup of chopped parsley, 1/4 cup of pitted olives, 1/4 cup of chopped mint and 1/2 cup of crumbled feta cheese.
  • Add juice and onion in a medium bowl and let it stand for 10 minutes.
  • Mix watermelon cubes, olives, mint and parsley in a bowl and keep it in the refrigerator for an hour.
  • Sprinkle with cheese and serve.

6. Diced Fruit Salad:

This tasty salad is also a visual treat for your toddlers.

  • In this recipe, you need one each of the following fruits – kiwi, papaya, mango, 1 pint of strawberries and 2 bananas.
  • Cut slices of berries and kiwis and dice mango, papaya and bananas
  • Spread out fruits on a lettuce leaf without any dressing.

7. Berries, Melon And Pear Salad With Cayenne and Lemon Mint Syrup:

It will surely tantalize the taste buds of your kid.

  • Add 1/3 cup of sugar, 1/3 cup of water, 3 tablespoons of honey, 1/4 cup of fresh lemon juice, 1/2 teaspoon of ground red pepper in a pan and bring it to a boil.
  • Remove it from the stove and add 1 tablespoon of lemon rind and 1/4 cup of chopped mint.
  • Leave it for half an hour and then strain it.
  • Chop melon, pear and mix different berries in a bowl,
  • Add mint and ground black pepper.
  • Now, pour the prepared syrup over the chopped fruits and gently toss.
  • Cover the bowl and keep it in the refrigerator for two hours, stirring it occasionally.
  • Ground red pepper helps manage the sweetness of the pear, melons, and fresh berries.

8. Mango Salad:

Mango is the king of fruits and is the perfect ingredient for a summer special salad.

  • You need 2 mangoes, 1/2 cup of lemon juice, 1/2 cup of fresh pineapple, 2 or 3 fresh strawberries, 1 cup of orange juice.
  • Cut pineapple and mango cubes.
  • Blend lemon juice with orange juice and pour over the fruits.
  • Serve on a lettuce leaf and garnish with strawberries.

9. Big Cherry Supreme:

It is a unique kid friendly fruit salad recipe prepared with cherries, pineapple, and jello.

  • You need 1 can of bing cherries, 1 can of crushed pineapple, 2 cups of fruit juice, 1 cup of chopped pecans, 3 oz of package cherry, raspberry or strawberry gelatin, 3 oz of package black cherry gelatin and 2 to 7 oz of bottled 7-Up.
  • Boil fruit juice and pour on gelatin. Stir until it dissolves.
  • Cool the gelatin and juice mixture, but do not let them congeal.
  • Mix pineapple, cherries and 7-Up into the gelatin mixture.
  • Transfer the content into a rectangular glass dish and chill it until it becomes firm.
  • Serve chilled with whipped cream.

10. Amy’s Apple Salad:

It will surely be a family favorite. It is one of the easy fruit salads for kids to make, so you can pamper your family more often.

  • To prepare Amy’s apple salad, you require 2 red apples, 3 celery ribs, 1 yellow apple, 1 pear, 1/2 cup of pecans, 3/4 cup of seedless grapes, 1 orange, and 1 lemon.
  • Take a bowl and put chopped celery, apples, and pear, pour orange and lemon juice.
  • Mix properly and leave it for ten minutes.
  • Drain the juice and save it.
  • Mince pecans, add half of it to the marinated fruits and add grapes.
  • Blend the remaining pecans with the juice saved earlier to make a puree of nut butter sauce.
  • Add this sauce over the fruits in a bowl, mix it well and serve on a lettuce leaf.

11. Sunday Special Salad:

It is an easy fruit salad recipe, especially meant for holidays and special occasions.

  • You need 2 apples, 1 can of pineapple chunks, 3 kiwis, 2 bananas, 1 can of peach pie filling and 1 pint of strawberries, 2 cups of pineapple juice.
  • Toss chopped apples in pineapple juice and keep it aside for ten minutes.
  • Mix pineapple and peach pie filling in a large salad bowl.
  • Take out apples from pineapple juice and add it to the salad bowl.
  • Add bananas in the pineapple juice and again leave it for ten minutes.
  • Slice half of the strawberries and kiwi and add to the salad bowl.
  • Remove bananas, add it to the salad bowl and toss.
  • Now, slice the remaining strawberries and kiwis and decorate.

12. Orange Cream Fruit Salad:

The fruit salad recipe is a winner with kids.

  • You require 1-1/2 cups of milk, 1/3 cup of frozen orange juice, 1 can of sliced peaches, 3/4 cup of sour cream, 2 sliced bananas, 1 package of instant vanilla pudding and 1 cup of mandarin orange segments, 1 sliced apple.
  • Take a mixing bowl and add milk, pudding mix and orange juice. Use an electric mixer to beat the mix for 2 minutes.
  • Also, add sour cream while mixing.
  • Add the fruits in a salad bowl and gently mix the prepared orange dressing.
  • Refrigerate it for two hours and then serve.

13. Summertime Fruit Salad:

You can serve this fruit salad for kids with or without dip.

  • You need 1 papaya (cubed), 1 mango (cubed), 2 sliced kiwis, 2 segmented oranges, 1 fresh pineapple (cubed), 1 jar of marshmallow fluff, 8 oz package of cream cheese and 1 tablespoon of vanilla extract.
  • Gently toss pineapple, kiwis, mango, papaya and oranges in a salad bowl.
  • In another bowl, blend marshmallow, cream cheese, and vanilla extract until creamy.
  • Serve the salad with a generous topping.

14. Carrot Apple Salad:

It is a sweet and crunchy salad and is a hit across all age groups.

  • To prepare this, you will require 4 coarsely grated carrots, 1 apple (cubed), 1/2 cup of chopped walnuts, 1/2 cup of raisins, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/4 cup of mayonnaise, 1/4 tablespoon of pepper and salt.
  • Mix all the ingredients in a large bowl and stir gently.
  • Cool it before serving.

15. Winter Fruit Salad:

Winter fruit salad is a must-have during the bleak weather as it adds a dash of color to your regular family meals.

  • To prepare this delicious salad you will need 1/2 cup of mayonnaise,1 teaspoon of lemon zest, 2 teaspoons of honey, 1-1/2 teaspoon of lemon juice, 1/4 teaspoon of ground ginger, 1 Granny Smith apple, 1 Braeburn apple, 1 large pear, 1-1/2 package of baby spinach, 1/3 cup of honey roasted sliced almonds, 4 thick bacon slices and 1/3 cup of sweetened dried cranberries and salt.
  • To prepare the dressing, whisk together 3/4 of mayonnaise, lemon juice, lemon zest, honey, ginger and a pinch of salt.
  • Add the remaining mayonnaise in a bowl and mix with apple and pear.
  • On a serving platter, arrange baby spinach and spread a spoon of apple and pear mixture over the spinach, sprinkle almonds, bacon, and cranberries.

We hope our compiled list will help you select the best fruit salad recipe for kids. If you have more interesting easy & yummy fruit salad recipes for children to make, please share it with other mothers here.


Heat 1tbsp oil in a large pan and cook 4 sliced leeks over a medium heat for about 10 mins, until softened. Stir in 150g/5oz crème fraîche, 200g/9oz frozen peas and a handful chopped tarragon. Cook for 5 mins, until peas are cooked. Season and serve with roast chicken.

Heat 1tbsp oil in a frying pan until hot. Stir in 1 sliced onion. Cook for 8-10 mins until soft, then remove from pan with slotted spoon. Add 1tbsp oil to pan and cook 4 pork chops on each side for 3-4 mins, or until cooked to your liking. Remove from pan to rest. Return onions to pan along with 200ml cider and bubble to reduce by half. Stir in 200g/7oz crème fraîche and 3tbsp grain mustard. Cook for 2 mins to heat through. Season and spoon over pork to serve.


Reviews

Refreshing summer appetizer!

This is both easy to make and AMAZING to eat! Fabulous recipe. I omitted the black pepper because it is not my thing, but I added a dab of vanilla extract and 1/8 tsp salt to the sauce. . I juiced two small limes and used all the juice. Absolutely fabulous.

This was absolutely delicious! All of our guests enjoyed this. There were two camps: those who left all of the torn basil and those who ate all of it with the peaches it seemed it was a love/hate thing. The real surprise was that our picky six year old who tasted mine asked if I could make a serving for him next time: SHOCKED!

This was great. Sounds odd, but wonderful. I had some creme fraiche (aka) mexican sour cream. Added a dollop with the cooked peaches.

Oh, my. This was amazing, and you can adapt the sugar/basil/lime syrup and make it into a dressing for a fabulous kale salad. Add some shallot, a little extra lemon/lime juice, red pepper flakes, salt, and olive oil to the syrup you made for this recipe. it was a riff on this recipe http://www.epicurious.com/recipes/food/views/kale-salad-with-dates-parmesan-and-almonds-51137020 I used just the toasted almonds and left out the parmesan and figs tonight. So the grilled peaches with this dressing, kale salad with the modified dressing from this recipe, and a salt/pepper grilled steak was an incredible meal bursting with summer flavors. Can't wait to make it again.

oh my, this was fabulous. Used the extra syrup for a fresh kale salad. a riff on this recipe http://www.epicurious.com/recipes/food/views/kale-salad-with-dates-parmesan-and-almonds-51137020 you can use the basil lime syrup found in this peach recipe on shredded kale with just the almonds. Don't need the figs or parmesan cheese. add a little extra lemon and the red pepper flakes to the syrup, olive oil, and toss the salad with this. Grill a steak and voila, you have a dinner bursting with summer flavors.

I cut the peaches into quarters so grilled two of the three sides. Then put a dollop of creme fraiche beside the peach and the entire dinner party was raving and taking the recipe home. The pepper looked nice on the plate in addition to the taste. I am going out to buy more peaches tomorrow to use some of the leftover sauce. This is a real stunner.

This was excellent. I made a half-batch of the sauce and it was more than enough. I seem to have forgotten to add the pepper. It was great even without it.


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