Layered Fresh Fruit Salad Recipe
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Layered Fresh Fruit Salad Recipe

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People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES: 12 servings


  • 1/2 teaspoon grated orange peel
  • 2/3 cup orange juice
  • 1/2 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1/3 cup packed light brown sugar
  • 1 cinnamon stick
  • 2 cups cubed fresh pineapple
  • 2 cups sliced fresh strawberries
  • 2 medium kiwifruit, peeled and sliced
  • 3 medium bananas, sliced
  • 2 medium oranges, peeled and sectioned
  • 1 medium red grapefruit, peeled and sectioned
  • 1 cup seedless red grapes

Nutritional Facts

1 serving: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.


  1. Place first six ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
  2. Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours. Yield: 12 servings
Originally published as Layered Fresh Fruit Salad in Country Woman July/August 1991, p29

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mafrank User ID: 1668716 28711
Reviewed Jun. 17, 2010

"I've made this salad many times and people rave about it. My adult children request I bring it to family gatherings. I usually omit the grapefruit but put fresh blackberries on top of it. They really give it an elegant look."

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