How to Make Homemade Fruit Salad at Restaurant style

Ingredients for Sugar Sauce

Orange juice – 2/3 cup

Lemon sugar – 1/3 cup

Brown sugar – 1/3 cup

Grated orange – ½ teaspoon

Grated lemon – ½ teaspoon

Vanilla extract – 1 teaspoon

Pineapple – 2 cups (cut it in cubes)

Direction to cook

Bring all the above ingredients except vanilla extract and put it in a sauce pan. Boil it in the medium flame. Reduce the flame to low until thicken.  After 5 minutes remove the heat and vanilla extract and allow cooling it. Before that I’m going to prepare the fruits for salad.

Ingredients for Salad

Strawberry – 2 cup (Sliced)

Kiwi – 2 cup (Sliced)

Bananas – 3

Orange – 2 (peeled and sectioned)

Grapes – 1 cup (seedless)

Blueberries – 2 cup

Direction to make

Prepare all the fruits as mentioned in the ingredients.

Layered the fruits one by one to make an attractive colorful. In this order pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries.

Pour the cooled sauce over the fruits layer.

Cool it in the refrigerate 3 to 4 hrs.

Now ready to eat. Yummy!

Mixed Vegetable Salad

This raw mixed vegetable salad takes the green leaves out of the mix and focuses more on the "topping" vegetables themselves. I often have trouble eating zucchini, carrots, and cabbage in their raw states because they are tough to chew and I'd rather save the effort by cooking them or replacing them altogether. However, by shredding the zucchini and carrot and finely slicing the cabbage, enjoying them raw is much easier. That's what makes this salad is so great—it allows me to get the most nutritional benefit from vegetables I normally shun.

The sun-dried tomatoes, feta cheese, and olives offer complementary textures and flavors and the vinaigrette packs a fresh, lemony punch. I like to serve this dish at the center of the dinner table family-style and go in for servings as I enjoy the main dish, because it acts somewhat as a palette cleanser throughout the meal. Enjoy!
What You'll Need:

1/2 large zucchini
1 carrot
5–6 dry sun-dried tomatoes, soaked in water for at least 30 minutes (or 5-6 oil-packed sun-dried tomatoes)
1/4 head red cabbage
1 handful parsley
1/4 cup olive oil
1 lemon, juiced
8–10 black olives
1/4–1/2cup feta cheese, crumbled
Salt and pepper to taste
What To Do:

Grate the zucchini and carrot, chop the sun-dried tomatoes, finely slice the red cabbage and chop the parsley. Place into a bowl.
In a separate small bowl whisk together the olive oil, lemon juice, salt, and pepper.
Pour the vinaigrette over the vegetables and toss until evenly distributed.
Put the mixture into a serving dish and top with olives and feta cheese.
Serve family-style and enjoy! Top with freshly ground pepper and an extra drizzle of olive oil or vinaigrette if desired.