Layered Fruit Salad

"Looks beautiful, tastes divine."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Lorraine3 photo by Lorraine3
photo by Cabnolen photo by Cabnolen
photo by Cabnolen photo by Cabnolen
photo by Pam-I-Am photo by Pam-I-Am
Ready In:




  • In a medium saucepan, combine the first six ingredients; bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes.
  • Remove from the heat; cool completely.
  • Layer fruit in a glass serving bowl.
  • Remove cinnamon stick from the sauce; pour sauce over fruit.
  • Cover and chill for several hours.

Questions & Replies

Got a question? Share it with the community!


  1. I made this for a church women's group function. I doubled the recipe and layered the fruit in a large trifle bowl. It looked so beautiful. The citrus-y dressing was just delicious and the touch of cinnamon was extra special. This recipe is stunning in looks and delicious in taste. Thanks :)
  2. I am not a big fan of fruit salad with sauces. I prefer to just have a bowl of simple cut up fruit instead where the flavor of the fruit really shines. And that was my plan for my Mother's Day brunch yesterday but as I was cutting up the fruit and tasting it, I was pretty disappointed in the quality of the fruit. It just wasn't sweet and juicy enough. So I decided to try this recipe and I was very pleased. The fruit was still simple but it enchanced it quite a bit. I had different fruits than those listed- strawberries, blueberries, rasberries, blackberries, fresh pineapple and cantalope but they all worked well with the sauce. Everyone really enjoyed it. I did only chill if for a couple of hours and I thought that was perfect. When I went back later that afternoon some of the fruit was getting mushy and the syrup was starting to overtake the simplicity of the fruit. Overall, we really enjoyed this dish. Thanks for the recipe!
  3. I used oranges, bananas, pineapple, and strawberries and this was really wonderful. Even better than I anticipated - the sauce is subtle but wonderful. Won't use bananas again because they got mushy in the leftovers.
  4. This was an absolutely beautiful fruit salad, and the best tasting one I've every had. It's a bit pricey to make, but well worth it. I added fresh blueberries and raspberries as well, which rounded out every color in the rainbow. I highly recommend using a fresh pineapple for this instead of canned, the color is much more brillant and the taste is so much better.
  5. We loved it. I made 3 servings, and put them in two glasses, 1.5 servings each. It turned out beautiful. I put them in the fridge overnight. Everything stays pretty except for some thin pieces of banana turned grey. Tips: cut the banana in thick pieces.


  1. I made a few substitutions with this salad. First, I subbed cara cara oranges for strawberries which aren't in season here. The kiwis were omitted because they aren't our favorite fruit. Used the juice of the cara cara oranges and juice of Meyer lemon, too. All fruit used was fresh except for a small can of pineapple. The pineapple juice was added to the mixture, too. Very easy and went well with an Indian dal main dish. Reviewed for Best of 2011.
  2. Very refreshing fruit salad. The sauce accents the flavor of the fruit instead of dominating it which is a nice change from many of the creamier fruit salads. I did omit the grapefruit and used mandarin oranges but I think this salad lends itself to "customization".



Find More Recipes