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Baby fruit salad recipe

Baby fruit salad recipe

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  • Dish type
  • Dessert
  • Fruit desserts

This is a fun fruit dessert for children if you need ideas for a first birthday or christening party.

58 people made this

IngredientsServes: 10

  • 1 watermelon
  • 1 cantaloupe melon
  • grapes, sliced
  • blueberries, sliced
  • 1 dummy
  • toothpick

MethodPrep:1hr ›Ready in:1hr

  1. Set the watermelon on a work surface and slice it horizontally through the middle, stopping half way. Then slice it vertically through the middle until the two cuts met; remove the wedge and scoop out the watermelon with a spoon or melon baller. It should look like a pram or empty basket.
  2. Peel and slice the cantaloupe melon in half. One half will be the baby's head. Slice or scoop the other half of the melon and set aside.
  3. Place the cantaloupe baby's head inside the watermelon. Then fill with melon, grapes and blueberries.
  4. Reserve 2 blueberries for the eyes, 1 melon ball for the nose and 2 for the ears. Attach with to baby's head. Scoop out a small hole for the mouth and insert the dummy. Done!

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Reviews & ratingsAverage global rating:(2)

Pinoy Fruit Salad Recipe

Pinoy Fruit Salad is a quick and easy dessert perfect for the warm weather. This dish makes use of canned fruit cocktail, table cream, and condensed milk. The mixture is chilled inside the fridge overnight before serving, to get the best result.

All the ingredients should be available in most supermarkets. Table cream can also be labeled as “media crema” in some stores. Condensed milk or “condensada” is a thick sweet milk that every Filipino knows (or should know). I think that even sari-sari stores carry this product. Back in the days, I use this as a filling for pandesal (which tastes good, especially if you are tired of dipping your pandesal in coffee every time).

This Pinoy Fruit Salad recipe that we have here makes use of one additional ingredient that makes it look and taste better – maraschino cherries. This type of cherries is also called cocktail cherries because it is widely used as an ingredient for cocktails. This is an optional ingredient, so don’t worry if it is not available in your area.

I recommend this recipe to beginners because this does not involve heat. All you need to do is combine all the ingredients, mix, refrigerate, and serve. Sure, it sounds really simple because it is, but the result is more than simple – it is delicious.

Recipe Summary

  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar, preferably Banyuls
  • 1/3 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 12 cups packed assorted baby lettuces (about 6 ounces)
  • 1 quart strawberries, hulled&mdashsmall berries halved, large ones quartered
  • 4 ounces feta (preferably French), crumbled (1 cup)
  • 1 cup smoked almonds, chopped

In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.

Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.

Baby Kale Salad Dressing:

About baby kale salad dressing.

I do not make my own salad dressings as often as I wish because my tastebuds are perfectly fine with a drizzle of olive oil, a splash of any vinegar like apple cider/balsamic/white, salt and pepper. Both, me and Alex, didn’t grow up with salad dressings, so we like to keep things simple on busy weeknights. However with berry season upon us (or Costco’s organic frozen berries right now) you absolutely have to give this berry salad dressing a try!

This time though I made the best salad dressing for baby kale salad – Greek type vinaigrette. In a week, we used it in numerous salads and on sandwiches. I keep a few glass bottles from store-bought salad dressings and reuse for making my own. Love it!

Easy Marshmallow Fruit Salad Recipe

I had this delicious marshmallow salad a lot growing up at holiday dinners, family gatherings, and potlucks. It’s definitely a major step-up from a basic fruit cocktail!

A typical 5 Cup Fruit Salad is very similar, but this fruit salad utilizes fresh strawberries and bananas and omits the coconut. Totally delicious and comforting marshmallow mixture.

I am using my best guess on amounts for this recipe. Please use your best judgment and increase or decrease the fruit amounts listed to suit your tastes.

For this recipe, you will need:

  • 1 large can pineapple tidbits – drained
  • 2 small cans of mandarin oranges – drained
  • 2 large sliced bananas
  • 1 pint sliced strawberries
  • 1 package mini marshmallows
  • 1 small container sour cream 8 oz

Note: You can use more or less than a package. It all depends on how much you love marshmallows.

Baby Potatoes Salad

I was at Whole Foods the other day and chanced upon some tiny peewee baby potatoes that are just too cute and colorful.

I couldn&rsquot pass up the opportunity and just had to buy them.

So home I went back with a bag of the baby potatoes and decided to make this amazing baby potatoes salad.

While I love the good old regular potatoes salad but mini-me potatoes do make everything better, really.

This salad is so easy and calls for pantry ingredients, but it&rsquos absolutely delicious and such a crowd pleaser.

It&rsquos great for summer and goes well with just about anything, but it&rsquos an all-year recipe!

The next time you chance upon some peewee baby potatoes, buy a bag, or two, and turn them into this baby potato salad.

Trust me, once you have them, you probably won&rsquot go back to regular big potatoes.

10 Fruit Salad Recipes That Actually Taste Amazing

These aren't your average looks-like-there-was-a-sale-on-honeydew kind of fruit salads.

THESE AREN&rsquoT your average too-sweet, neighborhood-block-party, looks-like-there-was-a-sale-on-honeydew kind of fruit salads.

These are actually good fruit salads, loaded with surprising, complex flavors that aren&rsquot just SUGAR.

And let&rsquos not sell the nutrition short. The fact that they cover the color spectrum signals their wide variety of disease-fighting antioxidants. Try one for a solid snack, a supper side dish, or even dessert. Bonus points if you try them all.

In order to ace these recipes it's important to know a few things about how to make them. Nothing major&mdashthis is fruit salad we're talking about here.

Step 1: Muscle a muddle.

A little sugar helps concentrate fresh fruit&rsquos flavor and improve its texture by creating a dressing of sorts. Using a rubber spatula or cocktail muddler, firmly mash the &ldquobase&rdquo ingredients (you'll see what we're talking about shortly) inside a large bowl for about 30 seconds. Easy.

Step 2: Marinate.

Mix in the &ldquoadd-ins,&rdquo toss everything together, and (if you have time) let it rest at room temp, stirring now and then, till it all gets juicy, 15 to 30 minutes. Like with any marinade, the flavors will intermingle and enhance when you let everything sit together.

Step 3: Top and eat.

All that's left to do is top the fruit salad with the &ldquokicker.&rdquo Each salad serves 4.

Powerfully refreshing, nutrient packed, and purpose-built for hot summer days&mdashthese fruit salads deliver.

10 Creative Fruit-Filled Salad Recipes

If fruit salad evokes the image of a boring bowl of cantaloupe and honeydew with a token piece of pineapple it’s time to shake things up. Take the fruits you really love, like mangoes, strawberries, blueberries, figs and peaches, and serve them over a variety of good-for-you greens for a nutrient-packed meal or side dish. With an endless combination of fruits and leafy greens, fruit salad will never be boring again!

1. Exotic Fruit Salad

Talk about getting out of your fruit salad rut. This recipe from Karen Massey, Registered Dietitian for INTEGRIS Health, calls for two ugli fruit. Don’t know what that is? No worries. It’s a tangelo grown exclusively in Jamaica. Not entirely clear what a tangelo is? It’s a juicy hybrid of tangerines and grapefruit. This out of the box fruit combines with oranges and pineapple over romaine lettuce, Belgian endive, and mint leaves to make one unique flavor-packed salad. Photo: Pond5

1 head Romaine lettuce , chopped
1 head Belgian endive, chopped
1 cup fresh mint leaves, chopped
2 large oranges
2 ugli fruit or tangelo
1/2 cup pineapple juice
3 tablespoons fresh squeezed lemon juice
3 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons walnut oil
1/2 cup golden raisins
1/3 cup chopped walnuts or macadamia nuts, toasted

  1. Wash and dry lettuce, endive and mint set aside in a large bowl.
  2. Peel oranges and ugli fruit, removing pith. Divide into segments and set aside.
  3. In a small bowl, combine pineapple juice, lemon juice, sugar, salt, cinnamon and walnut oil. Mix well.
  4. Pour dressing over greens and toss. Place dressed greens on a large platter and top with fruit, raisins and nuts.

2. Strawberry-Mango Spinach Salad

Strawberry spinach salad gets an exotic twist with the addition of vitamin C-rich mango in this recipe from The Bombshell Diet. The heat from the spicy red pepper flakes and the crunch from pumpkin and hemp seeds guarantee this salad is anything but boring. Photo: The Bombshell Diet

What You’ll Need

2 teaspoons extra virgin olive oil
2 teaspoons fresh squeezed lime juice
Salt, to taste
Crushed red pepper flakes, to taste

3-4 cups baby spinach
5 strawberries, sliced
1/2 cup cubed mango
1/4 cup chopped red onion
2 tablespoons pumpkin seeds
3 tablespoons hemp seeds

  1. In a small bowl, whisk together oil and lime juice. Season to taste and set aside.
  2. In a medium bowl, combine salad ingredients, top with dressing and toss.

3. Fig, Avocado and Sunflower Sprout Salad

If you hear the word “fig” and immediately think “Newton,” it’s time to expand your horizons. The almost jam-like fruit tastes so decadent, yet sets you back no more than 40 calories per medium-sized fig. Combine that with the creamy rich flavor of avocado (another fruit!) and you’ve got yourself a rich yet healthy fruit salad from A Grateful Life. Photo: Meredith Gnau / A Grateful Life

1 large handful sunflower sprouts
1 black mission fig, sliced
1/2 avocado, chopped
1 lemon
Sea salt, to taste

  1. Place sprouts on a plate, top with fig and avocado. Squeeze lemon over greens and sprinkle with salt.

4. Grilled Watermelon Salad

Move watermelon from the side of your plate to center stage — stat! Not only is the summer treat packed with vitamins A, B and C, it’s a better source of the antioxidant, lycopene, than tomatoes. Bonus: the fruit caramelizes when grilled, intensifying its natural sweetness, as in this recipe from Chef Patrick Simon, director of culinary operations at the Culinary Academy of Las Vegas. Photo: Culinary Academy of Las Vegas

1 pound watermelon
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 cups arugula
1 teaspoon kosher salt
1/4 cup crumbled goat cheese
Cracked black pepper, to taste

  1. Preheat grill to medium-high. Slice watermelon into 2-inch by 3-inch by 3-inch portions. Brush watermelon with olive oil and grill on one side until marks appear. Rotate once at a 45-degree angle to create diamond grill marks. Set to the side.
  2. In a small saucepan, reduce vinegar by half over low heat and reserve.
  3. Place arugula in a small mixing bowl and season with half the salt and remaining olive oil.
  4. Assemble salad by placing half the arugula on a plate. Top with grilled melon slice and half the goat cheese. Repeat creating two layers. Drizzle reduced vinegar on top. Season with remaining salt and pepper.

5. Arugula, Mint and Apricot Salad

Add often-overlooked apricots to this flavorful arugula and mint salad from Cooking with CSA for a boost in fiber and vitamin A. Finish the refreshing salad off with a zesty two-fruit dressing made of immune-boosting lime and orange juices. Photo:

4 cups arugula
1/2 cup mint
4 apricots
1 cup almonds
2 cups cherry tomatoes

  1. Thinly chop arugula and mint and place in a large bowl. Slice apricots and add to bowl. Slice almonds lengthwise and add to bowl. Add cherry tomatoes and mix salad well.
  2. When ready to serve, cut limes and orange in half and juice over salad. Mix well and serve.

6. White Peach Spinach Salad with Crunchy Honey Dressing

In the words of recipe creator Kim Kushne, author or The Modern Menu, “Crunchy, salty, sweet, and sharp — this salad has it all!” Crisp sunflower and sesame seeds perfectly compliment the sweet juicy peaches and creamy avocado in this recipe. Photo: Andrew Zuckerman

8 cups baby spinach
Handful haricots verts, trimmed and cut into 1-inch pieces
1 avocado, cubed
1 white peach, skin on, thinly sliced
1/4 cup sugar
1/4 cup honey
1/4 cup vegetable oil
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 cup salted shelled sunflower seeds
2 tablespoons sesame seeds

  1. Place spinach, haricots verts, avocado and peach in a large bowl or on a large platter.
  2. Combine sugar, honey, vegetable oil, vinegar, mustard, garlic, sunflower seeds and sesame seeds in a jar with tight-fitting lid. Shake to thoroughly combine. Drizzle dressing over salad and toss to coat.

7. Red Grape and Strawberry Coleslaw

Although a “coleslaw,” this recipe from Healthful Pursuit makes the list because it includes fruit: grapes and strawberries, and is served with cabbage as the greens. Whip up a batch for your next barbecue in lieu of regular coleslaw or less-than-good-for-you potato salad. It’s full of flavor: rich, creamy and satisfying. You can make the coleslaw ahead this recipe will keep in the refrigerator up to three days. Photo: Leanne Vogel / Healthful Pursuit

1 large head savoy cabbage, sliced thin
1/3 cup raisins
1 cup red grapes, halved
5 strawberries, sliced thin
2 red shallots, sliced thin
1/4 cup slivered almonds
1/2 cup flat leaf parsley, roughly chopped

2 tablespoons mayonnaise
2 teaspoons gluten-free Dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons raw apple cider vinegar
1 teaspoon honey
1 small clove garlic
Freshly ground pepper
1 tablespoon poppy seeds

  1. Place all coleslaw ingredients to a large bowl. Toss to combine well.
  2. In a blender, add first seven dressing ingredients. Blend until smooth. Stir in poppy seeds and pour dressing over salad.
  3. Toss to coat and allow to sit in the refrigerator, covered, for 1 hour.

8. Blueberry and Butternut Squash Salad

Don’t limit blueberries to your morning muffins, pancakes, or yogurt n’ honey parfait. A great source of vitamins K and C, high in antioxidants, and low on the glycemic index, this berry deserves a place at the lunch and dinner table! Toss together this hearty salad from the U.S. Highbush Blueberry Council to up your blueberry consumption any time of the day. Photo: The U.S. Highbush Blueberry Council

1 pound butternut squash, peeled, seeded and cubed
5 tablespoons olive oil, divided
1 1/4 cups chicken broth
1 cup uncooked couscous
3 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
4 scallions, thinly sliced
1 1/2 cups blueberries
3/4 cup crumbled feta cheese
3 cups baby arugula

  1. Preheat oven to 450 degrees. In a large bowl, toss squash with 1 tablespoon oil. Spread on a rimmed baking sheet bake until tender, about 22 minutes. Let cool.
  2. Meanwhile, in a medium saucepan bring broth to a boil. Stir in couscous, remove from heat and cover let stand 5 minutes. Fluff with a fork cool.
  3. In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper. Set aside.
  4. In a large bowl combine squash, scallions, blueberries, cheese and couscous. Spread arugula on a serving platter. Drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture toss to combine. Serve over arugula.

9. Kale, Beet, Carrot and Pomegranate Salad

Don’t be afraid to get your hands dirty mixing up this colorful salad from Massaging avocado into the kale helps break down the leaves, taking away their naturally tough texture. Plus, it’s a great hand moisturizer too. Talk about a salad that is good for you inside and out! Photo: Laura Watts / Cubit’s Organic Living

2 carrots
3 beets
1 bunch kale
2 avocados
Seeds from 1/2 pomegranate

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 scant teaspoon salt

  1. Grate carrots and beets by hand or in a food processor.
  2. Tear kale into bite-size pieces. Remove avocado skin and pit. With clean hands, massage avocado flesh into kale being sure to cover each piece.
  3. Combine kale, carrots, beets and pomegranate seeds. Toss as evenly as possible and set aside.
  4. In a small bowl whisk together dressing ingredients. Drizzle dressing over salad and toss again.

10. Pear-Zucchini Salad

Pear topped salads are nothing new, but this one from A Grateful Life leaves the arugula and blue cheese at home. The “green” in this salad comes from less-expected collard greens and the rich and creamy ingredient is good-for-you avocado. To prevent this salad from being overly bitter, remove the stems from the collard greens. Photo: Meredith Gnau / A Grateful Life

What You’ll Need

2 handfuls collard greens
1 handful spinach
1 zucchini
1/8 cup sliced red onion
1 Bartlett pear
Juice from 1 lemon
Sea salt, to taste
1/2 avocado
Seasoned rice vinegar, optional

  1. Combine the chopped apples, chopped celery, halved grapes and walnuts in a wooden or glass bowl. (Do not use a reactive bowl such as copper or aluminum.)
  2. In a separate bowl, combine vermouth and mayonnaise. Whisk together until smooth and creamy.
  3. Pour the vermouth and mayonnaise mixture over the fruit combo and toss.
  4. Cover and refrigerate at least 1 hour prior to serving. Refrigerate overnight for best results. Toss and serve on individual plates lined with lettuce leaves (I suggest Bibb, butter, Boston or romaine).

Following in the tradition of its namesake, the Waldorf salad pairs well with a variety of elegant dishes. Roasted turkey, beef and baked ham all benefit from the contrast this classic salad provides. It is best enjoyed when served with white wine or champagne on special occasions. As it holds up well over several days, be sure to make enough to enjoy this salad with your holiday leftovers.

'WandaVision': Make Doctor Nielsen's Baby Fruit Salad

Grab the TV tray — we’re making snacks for Marvel Studios’ WandaVision! Whether you’re looking for a full meal or something to munch on, we’ve got just the recipe you can whip up in a snap. because doesn’t everyone have the fixins for a four-course meal just lying around? We’ve partnered with chef Justin Warner to bring you a themed food paired with each episode of WandaVision, so dive into what we’re cooking today in the recipe below! WandaVision is now streaming onDisney+.

Wanda Maximoff and Vision’s family is expanding! In Episode 3 of Marvel Studios’ WandaVision, “Now In Color,” the duo enlist Dr. Nielsen to check in on the mom-to-be. In all his 70s era glory, the doc explains that as the baby grows, its size can be related to fruit, culminating with "HONEY-DUE" [insert laugh track here].

Here, those very fruits actually get along quite nicely in the form of a fruit salad cut up to resemble a bassinet.


  • juice of one lemon
  • 1 pear, peeled, cored and diced
  • 1 papaya, peeled, seeded and diced
  • 1 grapefruit, peeled and cut in to segments
  • 4 ounces fresh pineapple chunks
  • 1 honeydew
  • Binkies, for garnish


STEP ONE: In a non-reactive bowl, place the lemon juice, pear, papaya, grapefruit and pineapple. Toss to combine and coat with the lemon juice.

STEP TWO: To make the bassinet, slice a sliver off the side of the honeydew. This will make for a stable bottom to the bassinet.

STEP THREE: Make a vertical cut about 2/3 across to about half way down from the top of the honeydew. Cut perpendicularly and remove the section of honeydew.

STEP FOUR: Using a big spoon or melon baller, scrape out the seeds and discard. Remove the flesh of the honeydew, adding as much as youɽ like to the already mixed fruit and reserving the rest for later consumption or an agua fresca.

STEP FIVE: Garnish with binkies.

STEP SIX: Fill the scraped honeydew with the fruit salad and serve.

Marvel Studios' WandaVision is now streaming exclusively on Disney+.

Starring Elizabeth Olsen and Paul Bettany, WandaVision marks the first series from Marvel Studios streaming exclusively on Disney+. The series is a blend of classic television and the Marvel Cinematic Universe, and joining Olsen and Bettany are Kat Dennings, who reprises her role as Darcy Lewis from Marvel Studios' Thor and Thor: The Dark World Randall Park, who reprises his role as Agent Jimmy Woo from Ant-Man and The Wasp and newcomers Kathryn Hahn, who plays their plucky neighbor, and Teyonah Parris, who plays the adult Monica Rambeau, who was first introduced in Captain Marvel.

Looking for more WandaVision? Follow @WandaVision on Twitter WandaVisionOfficial on Facebook!

Want more exciting information about Phase 4? Find the latest Marvel Cinematic Universe news right here — and stay tuned for more!

Watch the video: Hey Bear Sensory - Fruit Salad Dance Party - Counting 1 to 10 - Fun animation with music