I love all of these fruit salad recipes.
These homemade sweet salads are dessert to me. Fluffy and sweet, a pleasant end to a wonderful meal (personally I could eat these as a meal).
Simple ingredients create an indulgent tasting masterpiece. Just try it. You will love it.
THE BEST GRAPE SALAD FROM SCRATCH
2 lbs seedless green grapes
2 lbs seedless red grapes
8 oz (1 block) cream cheese, softened
8 oz (1 cup) sour cream
1/2 cup white sugar
1 tsp homemade pure vanilla extract
1 cup homemade brown sugar, packed
1 cup pecans (or your favorite), crushed**
Mix the cream cheese, sour cream, sugar and vanilla together in a bowl. Fold in the grapes and pour into a pretty bowl for serving.
Mix the topping ingredients together and sprinkle over the top of the salad. Refrigerate overnight.
**You could also use candied pecans with this recipe. Yum.
Fruit Salad Recipes
HOMEMADE PISTACHIO FRUIT FLUFF SALAD RECIPE
I could eat this entire bowl by myself. If you do not have fresh fruit, use a can of fruit cocktail. Normally I would suggest making homemade whipped cream, but it doesn’t hold up as well as Cool Whip. Add the marshmallows if you want, I leave them out.
3 oz box instant pistachio pudding mix
20 oz can crushed pineapple with juice
12 oz tub frozen whipped topping, thawed
2 bananas, sliced
1 cup miniature marshmallows (optional)
1/2 cup sliced green apple
1/2 cup green grapes
1/2 cup red grapes
small can mandarin oranges, drained
3 TBS chopped walnuts (optional)
Place the pudding mix in a large bowl and add the can of pineapple. Stir well. Fold in the remaining ingredients and chill at least 4 hours.
Easy Fruit Dessert Salad Recipes
Caramel Apple Salad aka Taffy Apple Salad – awesome.
This fruit salad recipe is as old as the hills and still the best I’ve ever tasted for this kind of salad. You start to prepare this salad the night before and finish the next day.
Make sure it is within 24 hours (not 12 hours). I’m giving you the original recipe and you may modify it to suit your tastes.
24 HOUR FRUIT FLUFF SALAD
2 eggs, beaten
2 TBS white sugar
2 TBS fresh lemon juice
1 TBS butter
pinch of salt
3/4 cup heavy whipping cream
16-1/2 oz can sweet cherries, drained
two (15-1/4 oz) cans pineapple chunks in juice (reserve 2 TBS juice)
two (11 oz) cans mandarin orange segments, drained
1 cup miniature marshmallows
1 or 2 bananas, sliced
1/2 cup nuts (coarsely chopped) for garnish
In a saucepan over medium heat, add the first 5 ingredients and whisk egg mixture constantly until it is boiling. Remove from heat and cool.
Meanwhile, beat the whipping cream in a chilled bowl on high until it reaches stiff peak stage. Fold a spoonful of the cooled egg mixture into the whipped cream. Fold the remaining mixture into the whipped cream including the 2 tablespoons of pineapple juice.
Warning: If you add the hot egg mixture all at once into the whipped cream – it will curdle.
Add fruit and nuts (if using) and mix well. Cover salad tightly and leave in the refrigerator for 24 hours before serving. It will not taste good if you chill it for 12 hours. We did this before; trust me. So make it the morning before you want to serve it.