3 Fresh Fruit Salad Recipes

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Gelatin Salad with Cherries

Image by klimkin from Pixabay

This is a recipe my mother has made for years and has become a favorite of three generations. Try it the next time you have a bunch of finicky eaters to feed. But, it be prepared to serve up seconds.


  • Add 1 3-oz (85 g) package raspberry-flavored gelatin
  • Add 1 cup (250 ml) hot water
  • Give 1 8-oz (225 g) can crushed pineapple, drained and juice reserved
  • Give 1 15-oz (425 g) can Bing cherries, drained and juice reserved
  • 1 banana, peeled and cut into 1/2 inch (1 cm) dice
  • 1 cup (250 ml) sour cream
  • Sour cream for garnish


  • Combine the gelatin and the hot water in a bowl then stir until the gelatin is dissolved.
  • Add the drained fruits and 1 cup (250 ml) of the reserved juices and stir.
  • Chill until slightly firm.
  • Fold in the bananas and sour cream.
  • Pour into a gelatin mold or 8 inch (20 cm) square cake pan and chill until set.
  • Top each serving with a dollop of sour cream.
  • Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

Grapefruit Salad

Image by ExplorerBob from Pixabay

This recipe was handed down from maternal grandmother, the daughter of Scottish immigrants. As with so many women of her generation (and yes, later generations too) that she cooked by touch, feel and instinct. She was very fond of molded salads such as today’s recipe. She had a heyday in the earlier part of this century following the introduction of Knox’s “gelatine” in 1890 and Jell-O in 1897.


  • 2 packets (2 Tbs, 30 ml) unflavored gelatin soaked in
  • 1/2 cup (125 ml) cold water
  • 1/4 cup (60 ml) vinegar
  • 1 Tbs (15 ml) lemon juice
  • 2 cups boiling water
  • 2/3 cup (170 ml) sugar
  • 4 cups (1 L) grapefruit sections
  • 16 oz (450 g) cream cheese, softened at room temperature
  • 1/2 cup (125 ml) chopped walnuts, or nut of your choice


  • In a large bowl combine the soaked gelatin, vinegar, lemon juice, boiling water, and sugar, and stir to dissolve the sugar and gelatin.
  • Add the grapefruit sections and stir.
  • Pour half the grapefruit mixture in a mold and chill in the refrigerator until set.
  • Combine the softened cream cheese and chopped nuts and spread this mixture in an even layer over the chilled mixture.
  • Add the remaining grapefruit mixture and chill until set.
  • Serve on a bed of lettuce.
  • Serves 8 to 12.

Reproduced by permission of Worldwide Recipes.

Melon Ball Salad with Raspberry Vinaigrette

Image by grantour from Pixabay

The only thing more refreshing than this colorful salad on a hot summer day might be a dip in the pool.


  • 1 small red onion, thinly sliced
  • 3 cups (750 ml) balls or bite-sized pieces of ripe cantaloupe, honeydew, watermelon, or other fresh melons
  • 1-2 hearts of Romaine lettuce, cut into 1/4-inch (5 mm) pieces
  • 2 Tbs (30 ml) coarsely chopped or torn basil leaves
  • 1 Tbs (15 ml) coarsely chopped or torn mint leaves

For the vinaigrette:

  • 1/4 cup (60 ml) extra-virgin olive oil
  • 3 Tbs (45 ml) raspberry vinegar
  • 2 Tbs (30 ml) finely chopped basil leaves
  • 1 Tbs (15 ml) finely chopped mint leaves
  • Salt and freshly ground pepper to taste


  • Place the onion slices in a small bowl and cover with cold water.
  • Soak for 20 to 30 minutes, drain, pat dry, and combine with the melon balls, Romaine lettuce, and herbs.
  • Toss gently to combine and refrigerate until ready to serve.
  • Whisk together the ingredients for the vinaigrette and toss gently with the melon mixture immediately before serving.
  • Serves 6 to 8.

Reproduced by permission of Worldwide Recipes.

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