Fruity Sangria Salad Recipe
Fruity Sangria Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here’s a lovely and refreshing medley of fruits for any warm summer day. —Corvilia Thykkuttathil, Renton, Washington
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1-1/4 cups water
  • 1/2 cup sugar
  • 1/4 cup white wine or white grape juice
  • 1 medium lime, peeled and quartered
  • 3 tablespoons honey
  • 2 peeled fresh gingerroot slices (1/2 inch each)
  • 1 teaspoon grated lime peel
  • 3 medium Granny Smith apples, cubed
  • 2 medium nectarines, cubed
  • 1 tablespoon lime juice
  • 2-1/2 cups green grapes
  • 2 cups cubed honeydew melon
  • 2 cups cubed cantaloupe
  • Whipped topping

Directions

In a small saucepan, combine the water, sugar, wine, lime, honey, ginger and lime peel. Cook and stir over medium heat for 10 minutes. Remove and discard lime and gingerroot. Cool syrup completely.
In a large bowl, combine apples and nectarines. Add lime juice; toss gently to coat. Stir in the grapes, honeydew and cantaloupe. Drizzle with syrup and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Garnish with whipped topping. Yield: 16 servings (3/4 cup each).
Originally published as Fruity Sangria Salad in Simple & Delicious August/September 2010, p17

Nutritional Facts

3/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 1-1/4 cups water
  • 1/2 cup sugar
  • 1/4 cup white wine or white grape juice
  • 1 medium lime, peeled and quartered
  • 3 tablespoons honey
  • 2 peeled fresh gingerroot slices (1/2 inch each)
  • 1 teaspoon grated lime peel
  • 3 medium Granny Smith apples, cubed
  • 2 medium nectarines, cubed
  • 1 tablespoon lime juice
  • 2-1/2 cups green grapes
  • 2 cups cubed honeydew melon
  • 2 cups cubed cantaloupe
  • Whipped topping
  1. In a small saucepan, combine the water, sugar, wine, lime, honey, ginger and lime peel. Cook and stir over medium heat for 10 minutes. Remove and discard lime and gingerroot. Cool syrup completely.
  2. In a large bowl, combine apples and nectarines. Add lime juice; toss gently to coat. Stir in the grapes, honeydew and cantaloupe. Drizzle with syrup and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Garnish with whipped topping. Yield: 16 servings (3/4 cup each).
Originally published as Fruity Sangria Salad in Simple & Delicious August/September 2010, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFruity Sangria Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review