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Fruity Rainbow Salad

"This is a beautiful salad with all of its colorful fruits," confirms Teri Lindquist from Gurnee, Illinois. "You can use other produce as well, such as melon balls, bananas, apples and such. The sweet and tangy marinade gives the salad a refreshing zip."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 cups sliced fresh strawberries
  • 2 cups green grapes
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup fresh blueberries
  • 1 cup sliced nectarines
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/8 teaspoon ground nutmeg


  • Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use). In a bowl, combine the pineapple, strawberries, grapes, oranges, blueberries and nectarines.
  • In another bowl, combine the lemon juice, honey, nutmeg and reserved pineapple juice. Pour over fruit; mix gently. Cover and refrigerate for several hours or overnight.
Nutrition Facts
3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 30g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 fruit.

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Average Rating:
  • gerrian
    Sep 30, 2020

    Very refreshing and a great complement to BBQ meat.

  • carolyn71
    Jul 16, 2012

    No comment left

  • tastefusion
    Feb 28, 2012

    This is my favorite fruit salad recipe...I've made it many times! I've also added different fruits, such as watermelon. When i brought it to my mom's group both the moms and kids LOVED it! If any is left over, after a few days it will lose it's my husband has made it into a wonderful Sangria. I also thought it would be good to make into chunky popscicles for the kids:)

  • Chris Recipes
    Feb 18, 2009

    Using 1/8 cup oj & 1/8 cup lemon juice with nutmeg