Fruity Rainbow Salad Recipe
Fruity Rainbow Salad Recipe photo by Taste of Home

Fruity Rainbow Salad Recipe

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"This is a beautiful salad with all of its colorful fruits," confirms Teri Lindquist from Gurnee, Illinois. "You can use other produce as well, such as melon balls, bananas, apples and such. The sweet and tangy marinade gives the salad a refreshing zip."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 cups sliced fresh strawberries
  • 2 cups green grapes
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup fresh blueberries
  • 1 cup sliced nectarines
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

One serving (3/4 cup) equals 117 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 fruit.


  1. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use). In a bowl, combine the pineapple, strawberries, grapes, oranges, blueberries and nectarines.
  2. In another bowl, combine the lemon juice, honey, nutmeg and reserved pineapple juice. Pour over fruit; mix gently. Cover and refrigerate for several hours or overnight. Yield: 8 servings.
Originally published as Fruity Rainbow Salad in Light & Tasty August/September 2004, p14

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Reviewed Feb. 28, 2012

"This is my favorite fruit salad recipe...I've made it many times! I've also added different fruits, such as watermelon. When i brought it to my mom's group both the moms and kids LOVED it! If any is left over, after a few days it will lose it's my husband has made it into a wonderful Sangria. I also thought it would be good to make into chunky popscicles for the kids:)"

Reviewed Feb. 18, 2009

"Using 1/8 cup oj & 1/8 cup lemon juice with nutmeg"

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