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Fruit Salad

From: Tina Salter

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Serves 6 to 8



  • 1 cup Diamond Pecan Halves
  • 3 oranges, peeled and cut into segments (about 2 cups)
  • ½ pineapple, peeled, cored, and cut into 1-inch pieces (about 4 cups)
  • ½ cantaloupe melon, peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 2 red apples, quartered, cored, and thinly sliced (about 3 cups)
  • 2 cups seedless red grapes
  • 4 kiwi, peeled and sliced (about 2 cups)
  • 2 cups strawberries, halved or quartered if large
  • 1 cup blueberries
  • ½ cup freshly squeezed orange juice
  • ½ cup mango nectar
  • 3 tablespoons Grand Marnier (optional)
  • ¼ cup sugar
  • 2 bananas
  • 1 cup raspberries
  • 1 cup loosely packed mint leaves, for garnish


Preheat oven to 350. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool.

In a large bowl combine oranges, pineapple, cantaloupe, apples, grapes, kiwi, strawberries, and blueberries. Pour orange juice, mango nectar, and Grand Marnier over fruit and sprinkle with sugar; stir very gently, taking care not to bruise the fruit. Just before serving, slice the bananas and stir into other fruit, taking care to coat with juice. Sprinkle with raspberries and toasted pecans and garnish with mint leaves. Serve immediately.

Serves 6 to 8

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