Ideas For Fruit Salad – Festive Holiday Fruit Salad

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If you’re searching for festive ideas for fruit salad, you need this holiday fruit salad in your life! Featuring a variety of fruit in a creamy custard-like sauce, this fruit salad is one of my favorite treats… ever!

Ideas For Fruit Salad - Grandmama's Holiday Fruit Salad

When it comes to ideas for fruit salad, I’ll always instantly turn to and recommend my Grandmama’s holiday fruit salad recipe. It’s my absolute favorite thing in the entire world to eat. I adore it. I love it. As my son said once, “This is so good. If it were a girl, I’d marry it!”.  Yep, it’s THAT good.

So, what makes this refreshing fruit salad recipe so irresistible? Well, it includes lots of different fresh fruit, like apples, oranges, and grapes, plus multiple cans of fruit cocktail. Then instead of a fruit salad dressing, you drain the fruit juice and make a deliciously creamy and custard-like sauce with the juice, sugar, and egg yolks. Let the fruit salad sit in the fridge overnight so the fruit can soak up all that creamy goodness and you have yourself the perfect winter fruit salad.

This is a great dessert dish to take to festive potlucks and gatherings with friends and family. No one will be able to resist!

Ingredients for Grandmama's Holiday Fruit Salad.

Recipe Ingredients

  • Apples
  • Oranges
  • Seedless grapes
  • 3-4 cans fruit cocktail (with juice)
  • 1 cup sugar
  • 6 egg yolks 

Peel and chop apples.

Let’s first start with the fresh fruit! Peel and chop apples. Place in a bowl.

Peel and slice oranges.

Peel and cut up oranges. Cut oranges up over apples and stir so that the orange juice prevents them from browning.

Yep, no need for lime juice or lemon juice. The orange juice does the job!

Slice grapes.

Cut grapes into halves. Place in the bowl.

Add fruit cocktail cans to other fruit.

Pour all of the fruit cocktail cans into the bowl, juice and all.

Fruit in mixing bowl.

Stir well.

Drain juice from fruit.

Drain the juice from the bowl of fruit into a saucepot.

Add sugar to fruit juice.

Add sugar.

You CAN use Splenda in place of sugar here!

Beat egg yolks in bowl.

Separate eggs.

You can discard the whites or find another use for them. I’ve included some ideas in the notes section of the recipe card at the bottom of this post.

Beat egg yolks well.

Add egg yolks to sauce.

Add to the saucepot. Stir well.

Stir sauce until thickened.

Cook for approximately 15 minutes over medium heat, stirring occasionally, until slightly thickened.

Cool.

Pouring sauce over fruit salad.

Pour over fruit.  Stir, cover, and refrigerate.

Ideas for Fruit Salad - Grandmama's Holiday Fruit Salad

Make at least 24 hours ahead so that flavors can marry.

Or they can just date for a bit. They’ll likely get along better if they haven’t signed on for a commitment after such a short time anyway!

Ideas for fruit salad - serve in glass jars.

Serve cold.

If you had any idea how wonderful this tastes you’d be dying right now!

Grandmama and Mama always store theirs in glass jars in the fridge, kind of like this one.

Storage

Leftovers will keep in an airtight container in the refrigerator for a week. I don’t recommend freezing leftover fruit salad.

Recipe Notes

  • When it comes to topping ideas for fruit salad, I recommend coconut and/or pecans. You could also garnish the fresh fruit salad with pomegranate seeds or fresh mint leaves for a festive touch!
  • If you’d like to add more fresh fruit, you can add bananas to this fruit salad recipe. However, they turn dark quickly and the fruit salad will not last as long in the refrigerator.
  • This is a fresh fruit salad. I wouldn’t recommend using frozen fruit.
  • Another idea is to transform this into a summer fruit salad, by using cantaloupe, a blueberry punnet, strawberry slices, or juicy watermelon.
  • Instead of fruit cocktail, you could use a variety of canned tropical fruit, like crushed pineapple, peach slices, or maraschino cherries.
  • This is the perfect time to save those egg whites for the meringue on top of a pie or banana pudding! Here are my favorite dessert recipes using meringue:

Here are more fabulously festive recipes to make these holidays:

Southern Plate’s Must Make Christmas Cookies

Christmas Candies (On A Budget & In A Hurry)

Christmas Tie-Dyed Cheesecake Brownies

Holiday Popcorn Crunch

Sugared Cranberries (3 Ingredients Only)

Holiday Fruit Salad

Featuring a variety of fruit in a creamy custard-like sauce, this holiday fruit salad is one of my favorite treats... ever!
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
Keyword: salad
Servings: 4
Calories: 137kcal

Ingredients

  • 6-8 apples
  • 6 oranges
  • 1 lb seedless grapes
  • 3-4 cans fruit cocktail 15-ounce cans. You can use generic, it is every bit as good!
  • 1 cup sugar
  • 6 egg yolks*

Instructions

  • Peel the fruit and chop them into small pieces. Cut the oranges over the apples so that the juice from the oranges will stop the apples from turning dark. Pour fruit cocktail cans over the fruit.
    6-8 apples, 6 oranges, 1 lb seedless grapes, 3-4 cans fruit cocktail
  • Drain the juice from the fruit into a saucepan. Add 1 cup of sugar and 6 egg yolks. Blend well.
    1 cup sugar, 6 egg yolks*
  • Cook for approximately 15 minutes over medium heat stirring occasionally until slightly thickened. Cool. Pour over fruit.
  • Stir, cover, and refrigerate. Will keep in the fridge for a week. Make at least 24 hours ahead so that flavors can marry.
  • Optional: coconut and pecans. Bananas can be added but they turn dark quickly and the fruit salad will not last as long in the refrigerator.

Notes

*This is the perfect time to save those egg whites for the meringue on top of a pie or banana pudding! Recipes below:
Banana Pudding
Lemon Meringue Pie
Orange Meringue Pie
Coffee Cream Pie

Nutrition

Calories: 137kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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203 Comments

  1. HUH, I’ve NEVER seen a fruit salad like this, I was a little worried about putting egg in there, SO happy it ended up being cooked. Being from PA this just seems really weird. I guess I won’t knock it til I try it.

  2. Few questions about this recipe? Which apples are best for this recipe? Do you peel them or leave the peeling on? I have a little concern about the egg yolks sitting in it in the frig. Is there any worry about it going bad and anyone getting sick from the eggs? The scare is going on again about the eggs. ;-(
    Thanks, JoAnn Atkinson in TEXAS

    1. Hey Joann! Hope you’re having a great day!
      The concern about eggs is usually about raw eggs. You are cooking these for 15 minutes, basically making a custard sauce with them as an ingredient. Just think of it as a pudding in the fridge. It’s delicious!
      Hope thus helps!

    2. Hi JoAnn. I’m sure Christy will respond, but since she is on her book tour, it may be a while. In the meantime, I can answer some of your questions.

      First, the apples in the picture of the ingrediants are very red, so I’m guessing they are Delicious apples. Christy would probaby say use that you like. =-)

      Second, they are peeled and chopped.

      And third, the eggs are cooked thoroughly in the sauce (pudding) to thicken it.

      Finally, your grocery will know if their eggs are on an alert list. Just ask.

  3. I always make a special breakfast on Christmas morning. Usually a breakfast casserole of some kind and either some kind of fruit salad or special juice drink. My daughter has requested this salad from the cookbook this year. I like that you can make it the day or a few days before. She also asked if you had a breakfast casserole in the book since I’ve been cooking so much from it lately. My 10 year old great niece spent the night last night and I made the banana pecan french toast for breakfast. We both liked it.

  4. I can’t wait to try this recipe for Thanksgiving. Thank you!!! You are helping me make great food memories for my new and growing family!

  5. YUM! I have had a shortcut version using instant pudding but it doesn’t keep well at all. I look forward to trying this one!

  6. Hi Christy!

    This brought back such wonderful memories of my Mama! She ALWAYS made this during the holiday. And yes, we did add bananas, but only just before we sreved it, ’cause they turn brown so quickly. I could eat this for breakfast, lunch , dinner, and any other time. Just LOVE this stuff.

    Thanks so much for the memories, Christy!

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