Stained Glass Fruit Salad, fresh pineapple chunks, fresh strawberry slices, and fresh blueberries tossed all together in a strawberry pie filling, homemade or canned. Light and fresh...who says it can't be for dessert!
The vibrant color of this salad makes it incredibly inviting. It is perfect for brunch, potlucks, and family gatherings. You can serve it at room temperature or chilled, making it easy to transport anywhere.
The night before any celebration we are having. I make Stained Glass Fruit Salad. I like another quick fruit salad I made from childhood using canned fruit, but this is our favorite.
I try to use fresh fruit as much as I can. Especially now when the strawberries, pineapples, and blueberries are in season.
We have some who are a fan of bananas in this salad, so we leave them out, but feel free to add them along with any other fresh fruit. I think kiwi, grapes, or peaches would be another delicious addition.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR STAINED GLASS FRUIT SALAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Stained Glass Fruit Salad and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS FOR THE BEST STAINED GLASS SALAD
Fresh fruit. Use the perfect ripeness and blemish-free fruit you can find. If the fruit is not ripe enough, the fruit salad will not have a cohesive balance. The sweetness of the fruit will continue to get sweeter as it sets in the juices of the salad, whereas the unripe fruit will taste sour and never become sweet. You can leave the fruit on the counter to ripen quicker.
Frozen fruit. Do not use frozen fruit. It will become soft, mushy, and watery when it thaws.
When washing the fruit. Be sure to drain and dry the fruit well after washing. Remember, the water will pool at the bottom of the bowl, and add extra water to the mixture.
Bananas. In the salad, we add bananas on the side for those who do not care for them. If the salad is not served the same day you make it, I suggest you mix the bananas in the salad right before serving.
Homemade versus canned pie filling. I make the salad with canned pie filling sometimes in a pinch. When I have an abundance of strawberries or peaches, I like to make the pie filling homemade.
WHAT YOU WILL NEED TO PREPARE STAINED GLASS FRUIT SALAD
Medium saucepan
Fresh strawberries
Fresh pineapple
Fresh blueberries
Sugar
Cornstarch
Lemon juice
Vanilla
Large knife
Large serving bowl
Large spatula
Canned strawberry pie filling (if not making homemade)
Fresh pineapple
Fresh blueberries
Sugar
Cornstarch
Lemon juice
Vanilla
Large knife
Large serving bowl
Large spatula
Canned strawberry pie filling (if not making homemade)
HOW TO PREPARE STAINED GLASS FRUIT SALAD
If making homemade pie filling, use the instructions below.
In a large saucepan, add one cup of water, lemon juice, 1 cup of diced strawberries, and sugar. Bring to a boil over medium heat, stirring often. Cook for about 2 minutes.
In a small bowl, add the cornstarch and 1/2 cup of water. Stir together until mixed well, making a slurry.
Pour the slurry mixture slowly into the sauce mixture while the mixture is boiling, stirring constantly. Cook for 1-2 minutes until the mixture is clear and thickened.
Remove from the burner and add a cup of halved strawberries and vanilla. Stir coating all the strawberries with the sauce; set aside to cool to room temperature.
The pie filling can be refrigerated at this point if the fruit salad is made later.
Add sliced strawberries, pineapple chunks, and blueberries to a large bowl.
Add the pie filling (homemade or canned) to the fruit and gently fold with a large spatula, being careful not to break up the fruit.
Refrigerate for 2 hours. Or serve at room temperature.
In a large saucepan, add one cup of water, lemon juice, 1 cup of diced strawberries, and sugar. Bring to a boil over medium heat, stirring often. Cook for about 2 minutes.
In a small bowl, add the cornstarch and 1/2 cup of water. Stir together until mixed well, making a slurry.
Pour the slurry mixture slowly into the sauce mixture while the mixture is boiling, stirring constantly. Cook for 1-2 minutes until the mixture is clear and thickened.
Remove from the burner and add a cup of halved strawberries and vanilla. Stir coating all the strawberries with the sauce; set aside to cool to room temperature.
The pie filling can be refrigerated at this point if the fruit salad is made later.
Add sliced strawberries, pineapple chunks, and blueberries to a large bowl.
Add the pie filling (homemade or canned) to the fruit and gently fold with a large spatula, being careful not to break up the fruit.
Refrigerate for 2 hours. Or serve at room temperature.
This is my kind of salad - pinned for the future!
ReplyDeleteThis looks so tasty. Love the bright colours and it looks so healthy too :)
ReplyDeleteI'd like to try this, but I don't see where it says how much sugar to use in the homemade pie filling?
ReplyDeleteI've made a similar salad with peach pie filling. Such a fabulous dish any time of the year. I LOVE what you named this too. My mouth is watering! =D
ReplyDeleteKay, this sounds fantastic. I'm going to have to try this, bookmarking. Thank you for sharing this recipe.
ReplyDeleteVisiting today from Hearth & Soul #46&47
This looks absolutely delicious! Pinning to save and share. Visiting from the Busy Monday link party.
ReplyDelete