Creamy Fruit Salad Recipe

5 1 3
Creamy Fruit Salad Recipe
Creamy Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Creamy Fruit Salad Recipe

Read Reviews
5 1 3
Publisher Photo
With crowd-pleasing fruits like apples, bananas and grapes plus crunchy pecans, this wonderful salad doesn't last long on potluck buffets. I never bring home leftovers - just an empty bowl. -Bernice Morris, Marshfield, Missouri
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup orange juice
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 tablespoon plus 1/4 cup lemon juice, divided
  • 1 cup heavy whipping cream, whipped or 2 cups whipped topping
  • 6 medium red apples, diced
  • 6 medium firm bananas, sliced
  • 3 cups halved green grapes
  • 1/4 cup chopped pecans

Directions

In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat.
When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving. Yield: 20 servings.
Originally published as Creamy Fruit Salad in Taste of Home April/May 2000, p33

Nutritional Facts

3/4 cup: 111 calories, 2g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.

  • 1/3 cup orange juice
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 tablespoon plus 1/4 cup lemon juice, divided
  • 1 cup heavy whipping cream, whipped or 2 cups whipped topping
  • 6 medium red apples, diced
  • 6 medium firm bananas, sliced
  • 3 cups halved green grapes
  • 1/4 cup chopped pecans
  1. In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat.
  2. When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving. Yield: 20 servings.
Originally published as Creamy Fruit Salad in Taste of Home April/May 2000, p33

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bunny99 User ID: 99797 85238
Reviewed Jan. 15, 2014

"Turned out very good!"

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