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!
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 , 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!
Recipe Ingredients
- Apples
- Oranges
- Seedless grapes
- 3-4 cans fruit cocktail (with juice)
- 1 cup sugar
- 6 egg yolks
Let’s first start with the ! Peel and chop apples. Place in a bowl.
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 or . The does the job!
Cut grapes into halves. Place in the bowl.
Pour all of the fruit cocktail cans into the bowl, juice and all.
Stir well.
Drain the juice from the bowl of fruit into a saucepot.
Add sugar.
You CAN use Splenda in place of sugar here!
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 to the saucepot. Stir well.
Cook for approximately 15 minutes over medium heat, stirring occasionally, until slightly thickened.
Cool.
Pour over fruit. Stir, cover, and refrigerate.
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!
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 with or
- 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 . I wouldn’t recommend using .
- Another idea is to transform this into a , by using .
- 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
Sugared Cranberries (3 Ingredients Only)
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
Banana Pudding
Lemon Meringue Pie
Orange Meringue Pie
Coffee Cream Pie
Nutrition
I’ve got to try this one. An old neighbor used to make one that the sauce was very similar to banana pudding sauce. Hope this tastes close to that!
OK… so now, I can *tell* TheBigGuy what a healthy dessert he’s eating, and not be fibbing!! Thanks, Christy.
My mother always made a fruit salad for Thanksgiving and Christmas. I followher receipe every year.
This is the first time I have heard of using fruit cocktail. My husband loves that, so I am going to try to and make this for Thanksgiving and see how it goes. If it is a winner than I know I will add it to make Thanksgivng and Christmas dinner every year.
Thank you for the receipe.
This reminds me of a recipe I have that uses Tang breakfast drink and vanilla pudding mix that you pour over fruit. Can’t wait to try yours!!
I found this recipe and I am so excited to make this for Thanksgiving to take to my daughters – I know my 2 grandsons will love it! My grandmother made something similar and it was delicious – but yours looks even better! I LOVE the decorative jar you put it in – looks so festive – I love that idea as a container!
What would I do without you? 🙂
Hey Christy,
Did ya ever make this with the fruit cocktail that has the cherry juice in it? Do you think it would change the flavor? You are givin us too many good recipes. I better start cooking for Thanksgiving now so that I can be done by the time it rolls around!