Fruit Basket Salad Recipe

Fruit Basket Salad Recipe

Fruit Basket Salad Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 9 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 12 servings
  • Fresh fruit with a light glaze! This is an easy make-ahead salad that's perfect for brunch. Vary the fruit with what's in season.


  • 2 tbsp corn starch
  • 6 cup assorted fresh fruit, cut in bite size pieces (suggestions: bananas, apples, grapes, melon, strawberries, peaches, etc.)
  • 1/2 tsp Ground Cinnamon
  • 2 tbsp lemon juice
  • 1 can pineapple chunks, juice packed (20 ounces)
  • 2 oranges, peeled and sectioned
  • 1/4 tsp Ground Nutmeg
  • 1/2 cup sugar
  • 1/4 tsp Ground Ginger


  1. Combine undrained pineapple, oranges and sugar in small bowl. Cover and refrigerate a minimum of 8 hours.
  2. Drain juice from pineapple and oranges and add water (if necessary) to make 1 cup. Add corn starch and lemon juice to pineapple juice. Transfer to small saucepan.
  3. Heat to boiling over medium high heat, stirring constantly. Remove from heat once mixture reaches a boil and thickens. Stir in cinnamon, nutmeg and ginger.
  4. Place assorted fresh fruit in large bowl. Add pineapple orange mixture. Pour cooled sauce over all and gently mix to coat fruit. Chill 30 minutes or until serving time.
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