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Fruity Sangria Salad

 Fruity Sangria Salad
Here’s a lovely and refreshing medley of fruits for any warm summer day. —Corvilia Thykkuttathil, Renton, Washington
16 ServingsPrep: 30 min. + chilling


  • 1-1/4 cups water
  • 1/2 cup sugar
  • 1/4 cup white wine or white grape juice
  • 1 medium lime, peeled and quartered
  • 3 tablespoons honey
  • 2 peeled fresh gingerroot slices (1/2 inch each)
  • 1 teaspoon grated lime peel
  • 3 medium Granny Smith apples, cubed
  • 2 medium nectarines, cubed
  • 1 tablespoon lime juice
  • 2-1/2 cups green grapes
  • 2 cups cubed honeydew
  • 2 cups cubed cantaloupe
  • Whipped topping


  • In a small saucepan, combine the water, sugar, wine, lime, honey,
  • ginger and lime peel. Cook and stir over medium heat for 10 minutes.
  • Remove and discard lime and gingerroot. Cool syrup completely.
  • In a large bowl, combine apples and nectarines. Add lime juice; toss
  • gently to coat. Stir in the grapes, honeydew and cantaloupe. Drizzle
  • with syrup and toss to coat. Cover and refrigerate for at least 1
  • hour. Serve with a slotted spoon. Garnish with whipped topping.
  • Yield: 16 servings (3/4 cup each).

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Fruity Sangria Salad (continued)

Nutritional Facts: 3/4 cup (calculated without whipped topping) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.