Marry This Pioneer Woman Fruit Salad recipe is a fresh and easy recipe, which is made with pineapple, strawberries, and a sweet citrus-vanilla sauce. It’s the perfect side dish for any occasion, ready in about 3 hours and 20 minutes (including chilling time).
Jump to RecipePioneer Woman Fruit Salad Recipe Ingredients
For the Sauce:
- ⅔ cup fresh orange juice
- ⅓ cup fresh lemon juice
- ⅓ cup packed brown sugar
- ½ teaspoon grated orange zest
- ½ teaspoon grated lemon zest
- 1 teaspoon vanilla extract
For the Salad:
- 2 cups cubed fresh pineapple
- 2 cups strawberries, hulled and sliced
- 3 kiwi fruit, peeled and sliced
- 3 bananas, sliced
- 2 oranges, peeled and sectioned
- 1 cup seedless grapes
- 2 cups blueberries
How To Make Pioneer Woman Fruit Salad Recipe
- Make the Sauce: In a small saucepan, combine the orange juice, lemon juice, brown sugar, orange zest, and lemon zest.
- Simmer the Sauce: Place the saucepan over medium-high heat and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for about 5 minutes, or until the sauce has thickened slightly.
- Finish and Cool the Sauce: Remove the saucepan from the heat and stir in the vanilla extract. Set the sauce aside to cool completely.
- Assemble the Salad: In a large, clear glass bowl, gently layer or combine the pineapple, strawberries, kiwi, bananas, oranges, grapes, and blueberries.
- Combine and Chill: Pour the cooled sauce over the fruit and gently toss to coat. Cover the bowl and refrigerate for at least 3 to 4 hours to allow the flavors to meld together before serving.
Recipe Tips
- How do you keep the fruit from getting mushy? Be gentle when tossing the fruit with the sauce. For best results, add the more delicate fruits, like bananas and kiwi, at the very end, just before chilling.
- Why is it important to let the fruit salad chill? Chilling the salad for a few hours is crucial. It allows the fruit to absorb the delicious flavors of the citrus-vanilla sauce, making the entire dish more cohesive and flavorful.
- Can I use different fruits? Absolutely! This recipe is a great base. Feel free to use other seasonal fruits like mango, peaches, raspberries, or melon.
- How do I keep the bananas from browning? The acid from the lemon and orange juice in the sauce will help prevent the bananas from browning too quickly. Adding them just before chilling also helps.
What To Serve With Fruit Salad
This fruit salad is a versatile dish that can be served in many ways:
- As a refreshing side dish for brunch, cookouts, or potlucks
- As a light and healthy dessert
- Topped with a dollop of yogurt or whipped cream
- Alongside grilled chicken or fish
How To Store Fruit Salad
Refrigerate: Store leftover fruit salad in an airtight container in the refrigerator. It is best enjoyed within 24 hours, as the texture of the fruit, especially the bananas, will soften over time.
Fruit Salad Nutrition Facts
- Calories: 155 kcal
- Protein: 2g
- Fat: 1g
- Carbohydrates: 38g
- Sodium: 10mg
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this fruit salad ahead of time?
You can make the sauce up to 2 days in advance and store it in the refrigerator. You can also chop the sturdier fruits like pineapple and grapes a day ahead. However, for the best texture, it’s best to combine everything with the delicate fruits and the sauce on the day you plan to serve it.
Can I use frozen fruit?
Fresh fruit is highly recommended for the best texture and flavor. Frozen fruit will release a lot of water as it thaws and can result in a mushy salad.
The sauce seems thin, is that okay?
Yes, the sauce is meant to be a light glaze rather than a thick syrup. It will coat the fruit beautifully as it chills without being heavy or overpowering.
Pioneer Woman Fruit Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy8
servings15
minutes5
minutes155
kcalA refreshing fruit salad with a medley of fresh fruits tossed in a sweet and tangy citrus-vanilla sauce.
Ingredients
Sauce: ⅔ cup orange juice, ⅓ cup lemon juice, ⅓ cup brown sugar, ½ tsp each orange and lemon zest, 1 tsp vanilla extract.
Salad: 2 cups pineapple, 2 cups strawberries, 3 kiwis, 3 bananas, 2 oranges, 1 cup grapes, 2 cups blueberries.
Directions
- In a small saucepan, combine orange juice, lemon juice, brown sugar, and citrus zests.
- Bring to a simmer over medium-high heat, then reduce heat and simmer for 5 minutes until slightly thickened.
- Remove from heat, stir in vanilla extract, and let the sauce cool completely.
- In a large bowl, gently combine all the prepared fruits.
- Pour the cooled sauce over the fruit and toss to coat.
- Refrigerate for at least 3 hours before serving.
Notes
- Ripe Fruit: Use fresh, ripe fruit for the best natural sweetness and texture.
- Uniform Cuts: Cut the larger fruits into similar-sized pieces for easier eating.
- Chill Time is Key: Don’t skip the refrigeration time; it’s essential for the flavors to meld together.
- Gentle Toss: Be careful not to overmix the salad to prevent the softer fruits from breaking down.
