The BEST Glazed Fruit Salad!

Mrs. Martin

By
@Mmartin29

I found this recipe in a 1950s reminisce magazine. I tweaked it by adding orange marmalade, it called for apricot preserves but you can use whatever preserves you like!!


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Comments:

Serves:

5-6

Prep:

15 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a delightful fruit salad! The orange marmalade glaze is sweet but has a little bit of tang from the lemon. This was great at room temperature, but even better after it sat in the fridge for a few hours and the flavors blended together. I had some extra strawberries so I threw them in too. So yummy!

Ingredients

1 can(s)
pineapple, chunks, reserve all the juice
2-3
bananas
1 bunch
red seedless grapes
1/2 pt
blueberries
1 jar(s)
small jar maraschino cherries, drained
any other fruit you would like to add
4 Tbsp
sugar
4 tsp
cornstarch
4 tsp
orange marmalade or apricot preserves
2 tsp
lemon juice

Directions Step-By-Step

1
Drain pineapple, reserve all juice.
2
In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don't get brown and yucky looking. Set aside.
3
In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.
4
Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won't last long!!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Collection: Fourth of July!
Other Tags: Quick & Easy, For Kids, Healthy