Hot Fruit Salad Recipe
Hot Fruit Salad Recipe photo by Taste of Home
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Hot Fruit Salad Recipe

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5 5 9
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This spicy fruit mixture is a breeze to make—just open the cans and empty them into the slow cooker. With its pretty color from cherry pie filling, this salad is nice around the holidays—or for any special occasion. —Barb Vande Voort, New Sharon, Iowa.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 3 hours

Ingredients

  • 1 jar (25 ounces) unsweetened applesauce
  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1 can (15 ounces) sliced peaches in juice, undrained
  • 1 can (15 ounces) reduced-sugar apricot halves, undrained
  • 1 can (15 ounces) mandarin oranges, undrained
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

Combine first six ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low until heated through, 3-4 hours. Yield: 16 servings (3/4 cup each).
Originally published as Hot Fruit Salad in Quick Cooking January/February 1999, p35

Nutritional Facts

3/4 cup: 141 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 1g protein.

  • 1 jar (25 ounces) unsweetened applesauce
  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1 can (15 ounces) sliced peaches in juice, undrained
  • 1 can (15 ounces) reduced-sugar apricot halves, undrained
  • 1 can (15 ounces) mandarin oranges, undrained
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  1. Combine first six ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low until heated through, 3-4 hours. Yield: 16 servings (3/4 cup each).
Originally published as Hot Fruit Salad in Quick Cooking January/February 1999, p35

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MY REVIEW
kredhead User ID: 710648 220226
Reviewed Feb. 10, 2015

"So happy to have found this recipe again, I made it when it first came out in the magazine! Have made it many times. The pretty color and cinnamon spiced flavor is delicious. So easy, open the cans, set it and go. Sub what you want fruit wise if you don't like something. I added pears and left out the oranges once, still good. I found the texture of the chunky apples in the applesauce a bit funky, so started using regular applesauce instead. It's warming, sweet and even good cold."

MY REVIEW
ms11145 User ID: 1604521 69771
Reviewed Dec. 30, 2013

"Beautiful salad. I AM making it for tomorrow night's New Year Eve party. I throw in cinnamon hots for more of a cinnamon flavor. Also adds more vibrant color."

MY REVIEW
mtlatona-stuff@yahoo.com User ID: 860271 32086
Reviewed Jan. 6, 2010

"I made this for fellow bridge players and they all thought it was perfect for the cold day we had. I served it with pound cake."

MY REVIEW
tkarinas User ID: 4389335 23247
Reviewed Dec. 28, 2009

"This is a recipe my family does like, and will be making again. It's a keeper, for sure."

MY REVIEW
diannekendall User ID: 2720564 84757
Reviewed Dec. 28, 2009

"This makes an interesting side dish...not the usual side. It is a nice compliment to other sides and the main meat dish. I have used a recipe similar to this, but doctored up a bit. For a richer (but less healthy version) add butter. Use 1 cup brown sugar, 1/2 cup butter or one stick, 1T corn starch and if you feel daring, 1 teaspoon curry. Mash this together and spoon over drained fruit in a crock pot. You could also just add 1 t. curry to above recipe to spice it up and keep it healthy. This dish is an acquired taste....you are either a fan of it or you are not. Unfortunately, this is just not a hit with my family, even when we use butter and curry!"

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