The BEST Glazed Fruit Salad!

★★★★★ 2 Reviews
megandmic2017 avatar
By Megan Haskins
from Racine, OH

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!!

Blue Ribbon Recipe

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. We had some extra strawberries so we threw them in too. So yummy!

— The Test Kitchen @kitchencrew
serves 5-6
prep time 15 Min
method Stove Top


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

How To Make

  • 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!!