Best 15 Layered Fruit Salad Recipes

LAYERED FRUIT SALAD

Steps:

• 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.

LAYERED FRESH FRUIT SALAD

Steps:

• Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

LAYERED CHEDDAR-FRUIT SALAD

Steps:

• In a small bowl whisk the mayonnaise, sour cream and honey together.
• In a large bowl toss 1 cup of the cheese with the lettuce.
• In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

DELICIOUS LAYERED FRUIT SALAD

Steps:

• In a bowl, toss the bananas slices in lemon juice to keep from browning.
• In an extra large fancy glass bowl, in a layering effect, place the pineapple, blueberries, HALF of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries or raspberries.
• In a mixer bowl, beat the softened cream cheese until smooth.
• Add in confectioners sugar, and continue beating.
• Add in the lime juice; mix to combine.
• Set the speed to lowest, and add in HALF of the whipped cream; mix until blended.
• Then add in the remaining whipped cream until blended (still on lowest speed).
• Pour the whipped dressing all over the fruit in the bowl, and allow to drizzle inside of bowl.
• Chill for a minimum of 1 hour before serving.

LAYERED YOGURT FRUIT SALAD

Steps:

• Mix yogurt and orange juice; set aside.
• In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

FRUIT AND CREAM LAYERED SALAD

Steps:

• In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
• In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.

LAYERED FRUIT FLAG SALAD

Steps:

• Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
• In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
• In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
• If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

LAYERED FRUIT SALAD

Steps:

• In a large saucepan, combine the juices, sugar, zest 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.

LAYERED TROPICAL FRUIT SALAD

Steps:

• Arrange pineapple on a large platter. Top with a layer each of papaya and star fruit. Sprinkle fruit with sugar, lime juice, and rum, if desired. Garnish with lime zest.

OVERNIGHT LAYERED FRUIT SALAD

Steps:

• Place the shredded lettuce in a deep 2-quart glass serving bowl.
• Peel and section the oranges over a bowl, reserving the juice. Combine apple slices and orange juice; toss to coat. Layer apple slices over the lettuce; top with the orange sections and grapes.
• Combine mayonnaise and sour cream in a small bowl; stir well. Spread mayonnaise mixture over salad, sealing to the edge of the bowl. Sprinkle with cheese. Cover and chill at least 8 hours.

MEXICAN LAYERED FRUIT SALAD

Steps:

• Chill all fruit before preparing the salad. Cut the fruit and assemble the salad just before serving.
• Layer the fruits in the order listed. Spread the yogurt over the top of the salad. Sprinkle evenly with coconut and nuts. Drizzle with honey.
• Serve right away.

LAYERED CHEDDAR-FRUIT SALAD

Steps:

• In a small bowl whisk the mayonnaise, sour cream and honey together.
• In a large bowl toss 1 cup of the cheese with the lettuce.
• In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side.
• Chill well before serving.

LAYERED FRUIT SALAD

Steps:

• In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

LAYERED YOGURT FRUIT SALAD

Steps:

• Mix yogurt and orange juice; set aside.
• In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

LAYERED FRUIT SALAD

Steps:

• 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. Meanwhile, layer fruit in a glass serving bowl. Remove cinnamon stick from the sauce pour sauce over fruit. Cover and chill for several hours.© Copyright Reiman Publications, 1993-1997