The BEST Glazed Fruit Salad!
By
Megan Haskins
@megandmic2017
5
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!
Ingredients
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1 can(s)pineapple, chunks, reserve all the juice
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2-3bananas
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1 bunchred seedless grapes
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1/2 ptblueberries
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1 jar(s)small jar maraschino cherries, drained
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·any other fruit you would like to add
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4 Tbspsugar
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4 tspcornstarch
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4 tsporange marmalade or apricot preserves
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2 tsplemon juice
How to Make The BEST Glazed Fruit Salad!
- Drain pineapple, reserve all juice.
- 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.
- 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.
- 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!!
