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Six easy summer fruit salads

By on May 27, 2010

fruit salad

Cool and refreshing, colorful fruit salads can be served any time of the day. They’re a perfect light dish for indoor and outdoor gatherings. You can add your favorite seasonal fruit to any of the following recipes to make it to your liking. Use sugar-free ingredients to make them lower in calories, too. Enjoy!

Tropical Salad

8 ounces pineapple tidbits, drained
11 ounces mandarin oranges, drained
1 cup grapes, cut in halves
1 cup mini marshmallows
1 cup shredded coconut
1 (8-ounce) tub whipped topping

Cook’s note: I’ve also made this with 1 cup of sour cream and 1 cup of walnuts and topped with whipped topping instead of mixing it in. — Brenda, Missouri

Mix pineapple tidbits, mandarin oranges, grapes, marshmallows and coconut. Fold in whipped topping. Place in refrigerator for 2 to 3 hours for flavors to blend.

Fruit Salad

2 bananas, sliced
40-plus seedless grapes
1 apple, chopped
2 tablespoons strawberry jelly
2 tablespoons whipped topping

Place all ingredients except whipped topping into a bowl. Stir to mix up the preserves with the fruit. Top with whipped topping and serve. — Ellise, South Carolina

Pink Fruit Salad

1 (14-ounce) can sweetened condensed milk
1 (8-ounce) tub whipped topping
1 (21-ounce) can cherry pie filling
1 (20 ounces) can pineapple tidbits, drained
1 cup mini marshmallows
1 cup shredded coconut

In a large mixing bowl, stir milk and whipped topping by hand gently. Lightly fold in pie filling, pineapple, marshmallows and coconut. Refrigerate for at least 2 hours before serving. — Caroline H., Indiana

Fruit Salad with Pudding

1 (16-ounce) tub whipped topping, thawed
2 tablespoons granulated sugar
1 cup sour cream
1 (3-3/4 ounces) package instant butterscotch pudding
1 cup whole milk
1 (17-ounce) can fruit cocktail, well drained
1 (11-ounce) can mandarin oranges, well drained
1 (16-ounce) can pineapple chunks, well drained
1/2 cup coconut flakes (optional)

With electric mixer, carefully beat whipped topping, sugar and sour cream until stiff. Add instant pudding and milk and continue beating. When well blended, add drained fruit. Pour into clear serving bowl and chill. When ready to serve, sprinkle coconut over pudding. — Denise L., Delaware

Pretzel Fruit Salad

Pretzel Topping

3 cups pretzels, broken up into small pieces
4 tablespoons butter
1 cup brown sugar

Salad

2 (3-1/2 ounce) packages instant vanilla pudding
2 cups buttermilk
2 cups whipped topping, thawed
8 ounces crushed pineapple, strained
2 (11-ounce) cans mandarin oranges, crushed and strained

Preheat oven to 450 F. Line a jelly roll pan with foil. Break up pretzels on pan. Melt butter in microwave, add brown sugar, stir together and dump onto pretzels. Stir until well coated. Bake for 5 minutes. Cool and break apart pretzels. For the fruit salad, put into large bowl: mix pudding and buttermilk together. Fold in the whipped cream, crushed pineapple and mandarin orange pulp. Cover top of salad with caramelized pretzel topping right before serving. — Janice P., Florida

Apple Cranberry Salad

1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8-ounce) container lemon yogurt

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries and walnuts. Mix in yogurt. Chill until ready to serve. Double for larger gatherings. — Peggy L., New York

photo by szlea
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About Sara Noel

Sara Noel owns Castalia Coffee Roasting Company, Follow me on Twitter

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