Layered Fresh Fruit Salad Recipe

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People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. I enjoy sewing, too—especially for our granddaughter.

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Layered Fresh Fruit Salad Recipe

Prep: 20 min. + chilling

Yield: 10-12 Servings

20 20

Ingredients

CITRUS SAUCE:
2/3 cup orange juice
1/3 cup lemon juice
1/3 cup packed brown sugar
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
FRUIT SALAD:
2 cups cubed fresh pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwifruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 red grapefruit, peeled and sectioned
1 cup seedless red grapes

Directions

In a saucepan, bring all sauce ingredients to a boil; simmer 5 minutes. Cool.
Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Remove cinnamon stick from the sauce and pour sauce over fruit. Cover and refrigerate several hours. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 108 calories, 1 g fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 27 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Layered Fresh Fruit Salad in Country Woman July/August 1991, p29

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Layered Fresh Fruit Salad

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Reviewed on Jun. 17, 2010 by mafrank

I've made this salad many times and people rave about it. My adult children request I bring it to family gatherings. I usually omit the grapefruit but put fresh blackberries on top of it. They really give it an elegant look.