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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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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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Instructions. Wash fruit and slice strawberries. Place fruit in a bowl. Stir sugar into bowl and allow fruit to sit for 1 hour. This will make sweet juices from the fruit. Stir every 15 minutes. To serve, place one ice cream bar on plate or in bowl, add a scoop of fruit on top.
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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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Steps. 1. In tightly covered container, shake dressing ingredients until well mixed. Shake again before pouring over fruits. 2. In large bowl, toss dressing with orange, pineapple and grapes. Cover; refrigerate up to 24 hours. Just before serving, stir in apples.
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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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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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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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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.
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STEP 1. Place all fruit in large bowl. Set aside. STEP 2. Combine sugar and cornstarch in 1-quart saucepan; gradually stir in reserved 3/4 cup fruit juices and lemon juice. Cook over medium-high heat, stirring occasionally, 5-7 minutes until mixture comes to full boil.
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Mespilus germanica, known as the medlar or common medlar, is a large shrub or small tree in the rose family Rosaceae.The fruit of this tree, also called medlar, has been cultivated since Roman times, is usually available in winter and eaten when bletted. It may be eaten raw and in a range of cooked dishes. When the genus Mespilus is included in the genus Crataegus, the correct name for this.
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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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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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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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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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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.
