try now!
top 10
fruit
salads
give friends
a taste of the tropics on warm summer days with this refreshing fruit blend.
15 min.
recipe
pina colada fruit salad ingredients 1-1/2 cups green grapes
1 can (10 ounces) frozen
1-1/2 cups seedless red grapes
non-alcoholic pina colada mix
1-1/2 cups fresh blueberries
1/2 cup sugar
1-1/2 cups halved fresh strawberries
1/2 cup pineapple-orange juice
1 can (8 ounces) pineapple chunks, drained
1/8 teaspoon almond extract
1/2 cup fresh raspberries
1/8 teaspoon coconut extract
directions - In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.
15 min. + chilling
recipe
creamy cranberry salad ingredients 3 cups fresh or frozen cranberries
1 medium apple, chopped
(thawed), chopped
2/3 cup sugar
1 can (20 ounces) unsweetened crushed
1/8 teaspoon salt
pineapple, drained
2 cups heavy whipping cream
2 cups miniature marshmallows
1/4 cup chopped walnuts
directions - In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight. - In a large bowl, beat cream until stiff peaks form. Just before serving, fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).
15 min.
recipe
candy bar apple salad ingredients 1-1/2 cups cold 2% milk
4 large apples, chopped
1 package (3.4 ounces) instant vanilla
(about 6 cups)
pudding mix
4 Snickers candy bars (2.07 ounces
1 carton (8 ounces) frozen whipped
each), cut into 1/2-inch pieces
topping, thawed
directions - In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).
15 min. + chilling
recipe
orzo cheesecake fruit salad ingredients 1 cup uncooked orzo pasta
2 cups miniature marshmallows
1 package (3.4 ounces) instant
1 cup chopped pecans, toasted
cheesecake or vanilla pudding mix
1 cup canned sliced peaches,
1/3 cup sour cream
drained and chopped
1 can (20 ounces) crushed pineapple
1/2 cup maraschino cherries
1 large banana, sliced
1 carton (8 ounces) frozen
2 teaspoons lemon juice
whipped topping, thawed
2 cans mandarin oranges, drained
1/2 cup flaked coconut, toasted
directions - Cook orzo according to package directions. Drain and rinse in cold water; set aside. - In a large bowl, combine the pudding mix, sour cream and pineapple. Toss banana with lemon juice; stir into pudding mixture. Stir in the oranges, marshmallows, pecans, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. Cover and refrigerate for 2 hours or until chilled. Yield: 16 servings.
45 min. + chilling
recipe
lemonade pudding fruit salad ingredients 1 medium honeydew, peeled, cubed
1 can (11 ounces) mandarin oranges
1 medium cantaloupe, peeled,
2 medium kiwifruit, sliced
seeded and cubed
2 medium firm bananas, sliced
2 cups cubed seedless watermelon
1 large Granny Smith apple, cubed
2 medium peaches, sliced
1 can (12 ounces) frozen lemonade
2 medium nectarines, sliced
concentrate, thawed
1 cup seedless red grapes
1 package (3.4 ounces) instant
1 cup halved fresh strawberries
vanilla pudding mix
directions - In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour. - Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).
20 min.
recipe
creamy grape salad ingredients 1 package (8 ounces) cream cheese,
2 pounds seedless red grapes
softened
2 pounds seedless green grapes
1 cup (8 ounces) sour cream
3 tablespoons brown sugar
1/3 cup sugar
3 tablespoons chopped pecans
2 teaspoons vanilla extract
directions - In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. - Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.
20 min.
recipe
minty watermelon-cucumber salad ingredients 8 cups cubed seedless watermelon
1/4 cup balsamic vinegar
2 English cucumbers, halved length-
1/4 cup olive oil
wise and sliced
1/2 teaspoon salt
6 green onions, chopped
1/2 teaspoon pepper
1/4 cup minced fresh mint
directions - In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. Yield: 16 servings (3/4 cup each).
30 min. + chilling
recipe
creamy blueberry gelatin salad ingredients
topping
2 packages (3 ounces each) grape
1 package (8 ounces) cream
gelatin
cheese, softened
2 cups boiling water
1 cup (8 ounces) sour cream
1 can (21 ounces) blueberry pie filling
1/2 cup sugar
1 can (20 ounces) unsweetened
1 teaspoon vanilla extract
crushed pineapple, undrained
1/2 cup chopped walnuts
directions - In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. - For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm. Yield: 12-15 servings.
10 min.
recipe
quick ambrosia fruit salad ingredients 1 can (8-1/4 ounces) fruit cocktail,
1 cup seedless red grapes
drained
1 cup miniature marshmallows
1 can (8 ounces) unsweetened pine-
1 medium banana, sliced
apple chunks, drained
3/4 cup vanilla yogurt
1 cup green grapes
1/2 cup flaked coconut
directions In a large bowl, combine all ingredients. Chill until serving. Yield: 6 servings.
15 min. + chilling
recipe
four-fruit compote ingredients 1 can (20 ounces) pineapple chunks
1 can (11 ounces) mandarin
1/2 cup sugar
oranges, drained
2 tablespoons cornstarch
3 to 4 medium apples, chopped
1/3 cup orange juice
2 to 3 medium bananas, sliced
1 tablespoon lemon juice
directions - Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. - In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.
try now!
top 10
fruit
salads