Recipes for Fruit Salads Served as Dessert
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 1950's and 1960's this type of fruit salad with a gelatin base were known as "Dessert Salads".
Sunshine Fruit Salad
- 1 1lb. pound can grapefruit segments
- 1 11oz. can mandarin oranges
- 1 3oz. package lemon-flavor Jello
- 1 c. 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 Jello in the hot syrup. Add the cold syrup mixture and the fruit to Jello.
Pour into pan (8"x8"x2"). Chill until set.
Add a small amount of whipped cream or Cool Whip to the top when you serve if desired.
Tip for Making Sunshine Fruit Salad
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 Jello.
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 3oz. pkg. grape Jello
- 2 c. boiling water
- 1 can blueberry pie filling
- 2/3 c. sugar
- 1 20oz. can crushed pineapple with juice
- 1 8oz. pkg. cream cheese, softened
- 1 8oz. carton sour cream
- 1 tsp. vanilla
- 1/2 c. sugar
- 1 c. pecans, chopped (optional)
Dissolve Jello in boiling water. Add blueberry pie filling, sugar, and pineapple with juice.
Pour into 9x13 pan and refrigerate until set.
Mix together well the cream cheese, sour cream, vanilla, and sugar. Spread over set Jello. Sprinkle with chopped pecans if using them. Chill and serve.
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.
Honey Apple Salad
- 3 1/2 c. red apples, diced
- 2 T. lemon juice
- 2 c. green seedless grapes (half them or leave whole as you like)
- 1 c. celery, thinly sliced
- 1/2 c. dates, chopped
- 1/2 c. mayonnaise
- 1/4 c. honey
- 2 T. sour cream or yogurt
- 1/2 tsp. salt
- 1/2 c. 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.
When making Honey Apple Salad, a combination of the three apples pictured here (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.
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.
Frozen Cranberry Salad
- 8 oz. package cream cheese, softened
- 2 T. sugar
- 2 T. mayonnaise
- 1 8 1/4 oz. can crushed pineapple, drained
- 1 16 oz. can whole cranberry sauce
- 1 8 oz. carton Cool Whip
- 1 c. pecans, chopped
Mix the cream cheese, mayonnaise, and sugar. Add pineapple, cranberry sauce and Cool Whip. Mix well. Stir in pecans. Pour into 8x8 inch Pyrex dish. Cover and freeze. Remove from freezer 15 minutes before serving.
© 2016 Thelma Raker Coffone
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