Freaky fruit ideas/recipes?

Okay, so I have these following fruit items in my fridge and I was wondering what can I make with them.





I DONOT want to make fruit salad and eat them raw as I am sick and tired of them.





Anything sweet, spicy, sour, hot is welcome. Uniqueness will be appreciate.





The fruits are, apples, peaches, grapefruits and oranges/

Freaky fruit ideas/recipes?
You could try a smoothie with some orange juice or Five Alive, cranberry juice or any sparkling fruit beverage. Vanilla or flavoured yogurts or ice cream make a great base.
Reply:Make a fruit pie out of the peaches and apples





Make a sorbet out of the grapefruit and oranges.
Reply:omg r u serious!!!! A FRUIT SMOOTHIE!!!!
Reply:grilled peaches are amazing with poppy seed dressing...





drizzle with a bit of olive oil and grill for like, 2 minutes each side...





serve sliced with the dressing,





Fantastic!
Reply:blend it up in a smoothie!!





make a spicy cinnamon apple 'n peach pie!! It tastes soooo good! and make a grapefruit and orange juice





Make apple and peach cobbler





make a pickle out of the apple....it's an indian recipe (like me!)
Reply:Hello, well here are the recipies:





1)Apple Cake with Lemon Sauce





4 medium apples peeled, cored and sliced


1 tablespoon freshly squeezed lemon juice


1 1/4 cups sugar divided


1/4 cup water


1 1/3 cups all-purpose flour


3/4 cup sugar


3 tsp baking powder


1/2 tsp salt


1/4 cup vegetable shortening


1 egg


3/4 cup milk


Lemon Sauce (see recipe below)





Preheat oven to 350°F. Butter an 8-inch square cake pan. Add apples to baking dish. In a small bowl, combine lemon juice, 1/2 cup sugar, and water; pour over apples and mix thoroughly. Let stand while preparing batter for cake.





In a large bowl, combine flour, remaining 3/4 cup sugar, baking powder, and salt; cut in vegetable shortening with a pastry blender until shortening is the size of very small peas. Make a hollow in the center and add egg and milk; mix until just combined (batter should have small lumps in it). Pour batter over apple mixture and bake for 45 minutes.





Prepare Lemon Sauce. Serve with Lemon Sauce spooned over warm cake.





LEMON SAUCE:


1/2 cup sugar


1 tbsp cornstarch


1/4 cup cold water


1/2 cup boiling water


1 tablespoon butter


1/2 teaspoon lemon extract


2 tablespoons freshly squeezed lemon juice





In a small saucepan, mix sugar and cornstarch thoroughly. Stir in cold water until cornstarch is dissolved. Add boiling water and cook over medium heat, stirring constantly until thickened and clear in color. Remove from heat and stir in butter, lemon extract, and lemon juice; set aside until ready to serve.





2)Frozen Orange Soufflés





8 medium oranges


2/3 cup sugar


2 teaspoons grated lemon zest


6 large egg yolks


2 teaspoons minced fresh mint leaves


2 1/4 cups heavy cream, whipped to firm peaks


6 tablespoons Grand Marnier or other orange-flavored liqueur


Cocoa powder, garnish





Cut 1/3 of the top off each orange and scoop out all flesh, reserving it and any juice, Strain the flesh, firmly pressing down to extract as much juice as possible.





In a saucepan, combine the orange juice, sugar, and lemon zest; reduce by 1/2 over high heat, stirring to help the sugar melt. Remove from heat, set aside, and let cool.





In a mixing bowl, beat the egg yolks and cooled orange juice mixture together until light and thick. Carefully fold in the mint, whipped cream, and Grand Marnier.





Using a pastry bag or a spoon, pipe the mixture into the orange shells. Freeze for at least 3 hours or until the mixture is firm. Serve garnished with a dusting of cocoa power on top.





3) Grapefruit Ambrosia





5 pounds grapefruit (preferably half pink and half red), 5 large, 6 medium, or 7 to 8 small


1 cup sweetened flaked coconut


2 tablespoons Campari*


2 tablespoons sugar


Salt





* Campari is a bitter Italian aperitif made according to a secret recipe originally developed in 1860 by Gaspare Campari in Milan. It is a bright pale cherry-pink color.





Cut peel including all white pith from each fruit with a sharp paring knife. Cut each segment from each fruit free from membranes. Halve grapefruit segments crosswise and transfer pieces to a bowl. Stir in coconut, Campari, sugar, and just a pinch of salt. Refrigerate, covered, at least 15 minutes or up to 4 hours.





Makes 4 servings.





Enjoy........