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Layered Fruit Salad

 Layered Fruit Salad
This colorful salad is a real eye-catcher, and it tastes as good as it looks. Fresh fruit is always a welcome side dish with a summer meal. The addition of oranges and grapefruit gives this salad a different twist. -Page Alexander, Baldwin City, Kansas
8 ServingsPrep: 20 min. + chilling


  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 1 cinnamon stick (3 inches)
  • 2 cups fresh or drained canned pineapple chunks
  • 1 cup seedless red grapes
  • 2 medium bananas, sliced
  • 2 medium oranges, sectioned
  • 1 medium grapefruit, sectioned
  • 1 pint fresh strawberries, sliced
  • 2 medium kiwifruit, peeled and sliced


  • In a large saucepan, combine the juices, sugar, peels and cinnamon
  • stick; bring to a boil. Reduce heat; simmer, uncovered, for 5
  • minutes. Remove from the heat; cool completely.
  • Meanwhile, layer fruit in a glass serving bowl. Remove cinnamon stick
  • from the sauce; pour sauce over fruit. Cover and refrigerate for
  • several hours. Yield: 8 servings.
Nutritional Facts: 1 cup equals 137 calories, 1 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium,

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Layered Fruit Salad (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 1 g protein.