Layered Fruit Salad II

This colorful salad is a real eye-catcher, and it tastes as good as it looks. Fresh fruit is always a welcome side dish with a summer meal. The addition of oranges and grapefruit gives this salad a different twist.


8 servings


1/2 cup orange juice
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cinnamon stick (3 inches)
2 cups fresh or drained canned pineapple chunks
1 cup seedless red grapes
2 medium bananas, sliced
2 medium oranges, sectioned
1 medium grapefruit, sectioned
1 pint fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced


In a large saucepan, combine the juices, sugar, peels and cinnamon stick; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool completely.

Meanwhile, layer fruit in a glass serving bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and refrigerate for several hours.

Nutritional Information

1 cup equals 137 calories, 1 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 34 g carbohydrate, 3 g fiber, 1 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map