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Best Fruit Salad Recipes
from Scratch

Dessert Salad 

These homemade fruit salad recipes are really like 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.

Fruit Salad Recipes


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.

Pistachio Fruit Salad


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.

The BEST Overnight Fruit Fluff Dessert Salad

This rich and creamy 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 chilled for at least 12 hours (18-24 hours is ideal).  I'm giving you the original recipe and you may modify it to suit your tastes. 


3 eggs, beaten
4 TBS white sugar
2 TBS fresh lemon juice
2 TBS butter

2 cups seedless green grapes
2 cups seedless red grapes
one (15-1/4 oz) can pineapple chunks in juice (reserve 2 TBS juice)
one (11 oz) can mandarin orange segments, drained
1 cup miniature marshmallows (optional)
2 firm bananas, sliced

2 cups heavy whipping cream, whipped with 1/4 cup powdered sugar

1/2 cup pecans (coarsely chopped) for garnish - also optional

In a saucepan over medium heat, add the first 4 ingredients and whisk egg mixture constantly until it thickens or reaches 160 degrees.  Remove from heat and add butter.  Stir and cool.

In a large serving bowl, combine the next 6 ingredients (fruit and marshmallows).

Beat the 2 cups of heavy whipping cream in a chilled bowl with the powdered sugar 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 the best if it is only chilled for 12 hours (18-24 hours is ideal). We did this before; trust me.

What's your favorite fruit salad recipe?  What do you bring to social occasions?  Share with us below!

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