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. I enjoy sewing, too—especially for our granddaughter.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10-12 servings


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

Nutritional Facts

1 cup: 108 calories, 1g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 27g carbohydrate (23g sugars, 2g fiber), 1g protein.


  1. In a saucepan, bring all sauce ingredients to a boil; simmer 5 minutes. Cool.
  2. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Remove cinnamon stick from the sauce and pour sauce over fruit. Cover and refrigerate several hours. Yield: 10-12 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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