Real Recipes From Real Home Cooks ®

the best glazed fruit salad!

(2 ratings)
Blue Ribbon Recipe by
Megan Haskins
Racine, OH

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

Blue Ribbon Recipe

A delightful and refreshing fruit salad that tastes like summer. Thick and sweet, the glaze has citrus undertones. Lemon adds a touch of tanginess and balances out the sweetness. It's a wonderful base for a fruit salad using your favorite fruit. We added strawberries, but any melon, berry, or seasonal fruit can be included.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 5 -6
prep time 15 Min
method Stove Top

Ingredients For the best glazed fruit salad!

  • 1 can
    pineapple, chunks, reserve all the juice (20 oz)
  • 2-3
  • 2 c
    red seedless grapes
  • 1/2 pt
  • 1 jar
    maraschino cherries, drained (6 oz)
  • any other fruit you would like to add
  • 4 Tbsp
  • 4 tsp
    corn starch
  • 4 tsp
    orange marmalade or apricot preserves
  • 2 tsp
    lemon juice

How To Make the best glazed fruit salad!

Test Kitchen Tips
We added about 1 cup of sliced strawberries.
  • Pineapple juice, sugar, and corn starch simmering in a saucepan.
    Drain pineapple and reserve all juice. In a small saucepan, combine the sugar, corn starch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened.
  • Marmalade and lemon juice added to the saucepan.
    Remove from heat. Add the marmalade or preserves and the lemon juice. Set aside to cool.
  • Sliced fruit and berries added to a bowl.
    In a medium bowl, combine all your fruit.
  • Squeezing lemon over the fruit and berries.
    I always squirt some lemon juice over my bananas before adding them so they don't get brown and yucky looking.
  • Pouring the cooled glaze over the fruit and berries.
    Once the glaze is cool, pour the glaze over your fruit and toss gently to coat. Keep it in the fridge. It won't last long!