Fruit Salad with Apricot Dressing Recipe
- 1 cup sugar
- 1 tablespoon cornstarch
- 2 cans (5-1/2 ounces each) apricot nectar
- 1 teaspoon vanilla extract
- 6 large red apples, coarsely chopped
- 8 medium firm bananas, sliced
- 1 medium fresh pineapple, peeled and cut into chunks (about 5 cups)
- 1 quart fresh strawberries, quartered
- 2 cups green grapes
- 1. In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high for 4-6 minutes or until slightly thickened, stirring every 2 minutes. Stir in the vanilla. Refrigerate.
- 2. In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving. Yield: 26 (1-cup) serving.
1 serving (1 cup) equals 125 calories, 1 g fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 32 g carbohydrate, 3 g fiber, 1 g protein.
Reviews for Fruit Salad with Apricot Dressing
"By Far The Best Fruit Salad Ever! Always requested by my family & Friends! Amounts (this makes a lot!) and variety (sometimes I add blueberries or peaches - sometimes I use peach or mango nectar etc..) can be adjusted easily and it always comes out fantastic! I have been making people happy with this recipe for years! Thank you, Taste of Home!"
"Love this recipe. Been making it since it first appeared. It is my "go to" fruit salad recipe. also substitute peach nectar when I can't find apricot. Delicious either way."
"I have made this recipe many, many times and it is always a huge success. I think that the time description "quick" is a little deceiving as there is a lot of time needed to clean this much fruit and cut it up as well as the cooling time needed for the dressing. It is worth all the effort, but is not really a quick throw-together for a last minute meal idea. Also, the salad tastes better if it has had a chance to sit for a while and let the flavors blend. It can even be made the evening before you need it, but do not add the bananas until the next day as they will get dark. Enjoy!"
"I have been making this recipe for years. Sometimes I substitute peach nectar for the apricot nectar. Sometimes I add blueberries or raspberries. We don't bother measuring the fruit anymore. The sauce is just wonderful and keeps the fruit good for a few days."
"I made this for a church brunch and it was the "WOW" of the day, like a home run with the bases loaded, bottom of the 9th."
"I have been making this salad since I saw it in the 2001 T.O.H. cookbook. It is always a huge hit and most people ask me for the recipe. It makes a HUGE quantity, so I usually make half (or less). Its best if you pour the dressing over the fruit right before serving. Love it!"