Thelma is a former field editor for Taste of Home magazine and has a huge collection of recipes submitted to her from cooks across the USA.
Easy Recipes for New Cooks
Fruit salads for dessert can be a welcome change, especially after a particularly filling meal when you may not want a heavy dessert like cake, pie, or cobbler. These salads feature canned and fresh fruits and may be prepared ahead for ease of serving on busy days. They don't require heating up the oven, which you will be thankful for on a hot, summer day.
This first recipe is from Farm Journal's Timesaving Country Cookbook, which was printed in 1961. This was a popular fruit salad over 50 years ago and is still enjoyed today. During the 1950s and 1960s, this type of fruit salad with a gelatin base was known as a "dessert salad."
Sunshine Fruit Salad
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- 1 pound can grapefruit, segments
- 1 (11-ounce) can mandarin oranges
- 1 (3-ounce) package lemon-flavor Jell-O
- 1 cup seedless green grapes, halved
- Drain grapefruit and oranges. Add water to fruit syrups to make 2 cups.
- Heat 1 cup of the syrup mixture to boiling. Dissolve the Jell-O in the hot syrup. Add the cold syrup mixture and the fruit to Jell-O.
- Pour into pan (8 x 8 x 2). Chill until set.
- Add a small amount of whipped cream or Cool Whip to the top when you serve if desired.
Tip: Refrigerate the cans of grapefruit and oranges overnight before preparing this salad. This will make the syrup in the cans cold, which will aid in the setting of the Jell-O.
The next fruit salad features the health friendly and tasty blueberry. This recipe is from Brown Family Favorites, a cookbook authored by Janeen Brown of Kansas. It is fast becoming one of my regular "go-to" cookbooks, as it is full of great recipes like the one I am sharing with you here.
- 2 (3-ounce) package grape Jell-O
- 2 cups boiling water
- 1 can blueberry pie filling
- 2/3 cup sugar
- 1 (20-ounce) can crushed pineapple with juice
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) carton sour cream
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 cup pecans, chopped (optional)
- Dissolve Jell-O in boiling water. Add blueberry pie filling, sugar, and pineapple with juice.
- Pour into 9 x 13 pan and refrigerate until set.
- Mix together well the cream cheese, sour cream, vanilla, and sugar. Spread over set Jell-O. Sprinkle with chopped pecans if using them. Chill and serve.
Honey Apple Salad
Joy Weir of New Brunswick, Canada shared this apple recipe with me from her new cookbook, Our Favorite Recipes. Joy and her family live on a farm and grow and raise most of the ingredients that she uses to prepare the recipes in her cookbook.
- 3 1/2 cups red apples, diced
- 2 tablespoons lemon juice
- 2 cups green seedless grapes (halve them or leave whole as you like)
- 1 cup celery, thinly sliced
- 1/2 cup dates, chopped
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons sour cream or yogurt
- 1/2 teaspoon salt
- 1/2 cup chopped nuts
- In a large bowl, toss apples with lemon juice. Add grapes, celery, and dates.
- In a small bowl, combine mayonnaise, honey, sour cream or yogurt, and salt; mix well.
- Pour over apple mixture and toss to coat. Stir in the walnuts just before serving.
Tip: When making this salad, a combination of three apples—red delicious, granny smith and gala—give a wonderful taste between sweet and tart and adds a variety of colors to the salad. Or if you prefer, use only one variety of apple, as your taste dictates.
Frozen Cranberry Salad
Carol Sullivan of the tiny town of Duck Hill, Mississippi shared this recipe for a delightful frozen fruit salad. Carol's new cookbook, titled Duck Hill Mountain Cookin' III, is full of good southern-cooking recipes from her relatives and friends.
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons mayonnaise
- 1 (8 1/4-ounce) can crushed pineapple, drained
- 1 (16-ounce) can whole cranberry sauce
- 1 (8-ounce) carton Cool Whip
- 1 cup pecans, chopped
- Mix the cream cheese, mayonnaise, and sugar.
- Add pineapple, cranberry sauce and Cool Whip. Mix well. Stir in pecans.
- Pour into 8 x 8 Pyrex dish. Cover and freeze.
- Remove from freezer 15 minutes before serving.
© 2016 Thelma Raker Coffone
Please Share Your Comments on Recipes for Fruit Salads Served as Dessert
Sandy Hale on December 07, 2016:
Just wanted to let you know I tried the Cranberry Salad for Thanksgiving dinner and it was a big hit with my guests!
Sandy Hale on September 15, 2016:
I may try the Cranberry Salad for a change in my Thanksgiving menu. Sounds delicious. Will comment again to let you know how my guests like it.
Ruth Gideon on August 15, 2016:
I'm going to try the Blueberry Salad. I enjoy serving salads made with Jello like my mother used to make. I call them Vintage Salads because they were so popular when I was growing up years ago.