Layered Fruit Salad Recipe

5 1 2
Layered Fruit Salad Recipe
Layered Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Layered Fruit Salad Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Layered Fruit Salad in Taste of Home August/September 1995, p31

Nutritional Facts

1 cup: 137 calories, 1g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 34g carbohydrate (30g sugars, 3g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Layered Fruit Salad in Taste of Home August/September 1995, p31

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lilgrannymac User ID: 3243163 1039
Reviewed Apr. 5, 2010

"cannot wait to try this!!! sounds awesum. a great side for those hot summer days"

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