Wednesday, June 06, 2012

Layered Fruit Salad in a Jar

This is another recipe I posted years ago that I unearthed in an old post full of other recipes.  That is one great thing about blogging -- once you post a recipe it's always there in the archives.  The key to finding it, though, is in proper labeling -- a task I still haven't completed for all my posts.  I've been thinking a lot lately about this recipe -- how pretty it was, how great it was to take to a family reunion or would be for any summer potluck.  The recipe showed up in the same old post as the blond brownies.  Sadly, I don't have a photo of it, but here is the recipe:


Fruits of your choice, cut in bite-size pieces if necessary
Orange juice

Layer the fruits of your choice in a jar, measuring the fruit as you go. I used blueberries, strawberries, canned pineapple chunks, frozen peach slices, cantaloupe balls, watermelon chunks, red grapes, and kiwi slices. For every 4 cups of fruit, make the following syrup: Shake together in a jar 1 cup orange juice, 1/4 cup sugar, and 1 tsp. vanilla. Pour this over the fruit. Chill the fruit salad overnight before serving. (Note: I had about 16 cups fruit, but I did not quadruple the syrup. A double batch of the syrup was plenty.) Tote the salad to your event in the jar -- it looks so classy -- but transfer it to a bowl before serving and serve with a slotted spoon. The number of servings will depend on the amount of fruit you use.


  1. THank you so much for sharing...i love this idea.

    Melissa from WA

  2. You are welcome, Melissa! I hope you enjoy the fruit salad if you try this recipe. It's nice to see you here at my kitchen table. I hope you will visit again!

    God bless,


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