Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
valentine's baking
thanksgiving baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Fruit Salad Recipe & Video

Printer Friendly Page

I have fond memories of Fruit Salads. You know the canned Fruit Salad (Fruit Cocktail) that has all those tiny pieces of fruit and maraschino cherries in an overly sweet sugar syrup. As a kid, I loved it, especially when my Mom would pour it over a scoop of vanilla ice cream. But, as is often the case, our tastes change over the years, and I now want my Fruit Salad to be a little more "fresh and natural" tasting. So I started making a lightly sweetened sugar syrup, flavoring it with lemon and orange juices and some Limoncello (an Italian liqueur), and then tossing in a hodgepodge of fresh (and even dried) fruits. The result is a delicious mixture of fruit and syrup that really showcases the flavors of all the fruits. While you can serve the Fruit Salad immediately, my preference is to chill it for several hours (or even overnight) so the sugar syrup has time to both soften and flavor the fruits. I enjoy this it for breakfast, or as a snack, and I also still like it poured over a scoop of vanilla ice cream.

A sugar syrup, also called a simple syrup, is just a boiled mixture of sugar and water that is often used to soak cakes and pastries. The ratio of sugar to water can vary depending on how sweet you want the syrup to taste, and on the sweetness of the fruits you use. Now, there are so many ways to flavor the syrup and it's fun to experiment. For this recipe I'm using fresh mint leaves, lemon and orange juices, and Limoncello (an Italian lemon liqueur made from lemon rinds). But some other ideas are to add the seeds from a vanilla bean, or maybe a cinnamon stick, fresh lavender is very nice, as is adding a few whole cloves.

When making a fruit salad, the quality of the fruit  will determine how flavorful your salad will taste. Summer does offer the widest selection of fresh fruit (all kinds of berries, peaches, cherries, nectarines, apricots, and plums), but even in the dead of winter there are fruits like apples, oranges, pears, pineapple, seedless grapes, kiwi, and bananas to choose from. And don't forget about adding dried fruits, as dried figs, cranberries, cherries, apricots, and raisins add both color and flavor to fruit salads. It is best to cut large fruits, like apples, pears, and peaches, into bite size chunks or wedges. Cantaloupe and honeydew can be cut into pretty round balls with a tool called a melon ball scoop. If using oranges or grapefruit, you may want to remove the rind and the inner white pith as it can be quite bitter tasting. The fruit then needs to be separated into sections and all the seeds removed. Do this over a bowl to catch any juices. And pour all the extra juice into your syrup. You can serve the fruit salad cold or at room temperature.


Fruit Salad: Place the water and sugar in a small saucepan and bring to a boil, stirring occasionally. Let boil about three minutes then remove from heat and cool to room temperature. Stir in the Limoncello, lemon juice, orange juice, and mint leaves.

Add about 6-8 cups of fresh and/or dried fruits. While you can serve the fruit salad right away, I like to cover and refrigerate the salad for a few hours hours, or even overnight, so the fruits have time to absorb the sugar syrup. Some fruits, like bananas, should not be added to the sugar syrup until shortly before serving. Serve the fruit salad cold or at room temperature.

Makes 8 - 1 cup servings. Preparation time 20 minutes.

View comments on this recipe on YouTube


Fruit Salad:

2 cups (480 ml) water

2/3 cup (135 grams) granulated white sugar

2 tablespoons Limoncello, or to taste (optional)

2 tablespoons freshly squeezed lemon juice, or to taste

2 tablespoons freshly squeezed orange juice, or to taste

3 - 4 fresh mint leaves (optional)

6 - 8 cups (1.5 - 2 liters) of fresh and/or dried fruits




New Videos




Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC