READY IN ABOUT 4 hrs

Fresh Summer Fruit Salad

Read Reviews (8)

"One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too." — CHMOORE

Directions

Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 3 hrs 45 mins

Footnotes

The nutrition information reflects the entire quantity of sauce, not the 2/3 cup actually used.

Reviews More Reviews

Most Helpful Positive Review

Sep 04, 2006

Wow! I had never thought of adding rhubarb to fruit salad. In fact, I'm one of those people who think fruit salad should have no dressing at all, but I've just changed my mind. The rhubarb is not very sweet, and it gives just a hnt of tartness to the fruit. Great combination!

—LLANKOWSKI

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Most Helpful Critical Review

Jul 21, 2012

I didn't like the color it gave the salad and it got very soggy in the fridge. I would not make this again.

—Char

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9 Ratings

May 04, 2009

So good and easy! I made just a few changes on the fruit I used (to use what was more in season) Otherwise followed the recipe and it is delicious.

—JenMaye

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Mar 10, 2009

Excellent! If you can't find fresh rhubarb, consider looking in the freezer section. I used fresh-frozen rhubarb & the sauce was as good as fresh!

—IowaGirl

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Jun 02, 2011

I tried this with a lot of doubts. The only reason I make a sauce for fruit salad is to prevent browning, and I was out of some ingredients for my usual sauce. I was skeptical as to whether or not it really would prevent fruit from browning, the taste, and the texture of mashed rhubarb. Well, it did an excellent job of preventing browning, the texture was actually really good, and the taste... Well, over half of the people I served it to said it was the best fruit salad they had tasted! I cooked the rhubarb according to recipe, and poured it over a nice mix of in season fruits. I poured in enough rhubarb sauce to nicely cover the fruit but not enough for it to really collect in the bottom. Then I used the rest of the sauce over waffles the next morning!! Amazing, thanks!

—Brenda

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Sep 07, 2010

This is great!

—Connie

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Jul 09, 2012

This was pretty good but I didn't think the crunchiness of the apple went well with the other textures.

—kellieann

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Feb 09, 2013

I used fruit that was in season. This sauce was excellent! I also added a bit of mint. :)

—rckchalkjayhawk

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Nutrition

Calories
236 kcal
12%

Carbohydrates
59.3 g
19%

Cholesterol
0 mg
0%

Fat
0.8 g
1%

Fiber
4.8 g
19%

Protein
1.9 g
4%

Sodium
6 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Summer Fruit Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 236
** Calories from Fat: 7

% Daily Value *
** Total Fat 0.8g 1 %
** Saturated Fat 0.2g < 1 %
** Cholesterol 0mg 0 %
** Sodium 6mg < 1 %
** Potassium 518mg 15 %
** Total Carbohydrates 59.3g 19 %
** Dietary Fiber 4.8g 19 %
** Protein 1.9g 4 %
** Sugars 52.1g
** Vitamin A 6 %
** Vitamin C 91 %
** Calcium 13 %
** Iron 6 %
** Thiamin 10 %
** Niacin 7 %
** Vitamin B6 6 %
** Magnesium 9 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.