Aunt Marion’s Fruit Salad Dessert
Total TimePrep: 20 min. + chilling
Makes10 servings (2-1/2 quarts)
It was so delicious I added more bananas and some fruit cocktail it was so good definately I would make this again
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This recipe is very tasty. I primarily made the fruit sauce from the recipe and substituted a variety of melons that I had from the garden.
This recipe is actually from an old Better Homes and Gardens cookbook. It’s one of my favorites! It’s just soooo good! We make it for lots of potluck functions and rarely have leftovers. Definitely recommend!
This secret recipe should be kept secret. Not only was it not appetizing, it was a waste of good fruit.
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Very pleasant taste, easy preparation.
Our grandchildren requested this every time we had family gatherings. Some times replaced apples with grapes as that was their preference
Surprisingly, I made this last week! It was the first time and we loved it. And now I'm going to do the -- but I changed... I used fresh mandarins, not canned. And, I left out the apple and added blood orange so it was more tropical. I also did not add the bananas to the larger bowl of salad but sliced them into the individual serving bowls. They get icky otherwise. Also, word to the wise, if you are not making this for a large group, you may wish to halve the recipe. The dressing breaks down and gets watery so only make as much as you will eat within a few hours. Other than that it is awesome. I have already purchased the necessary ingredients to make it again.
Very tasty and a breeze to make. Like some others, I add darker-colored fruits for splashes of color: red grapes, pitted cherries (not Maraschino--too sweet), raspberries (tanginess adds a lot!!), blueberries. Just use your imagination!!