Reviewed: Nov. 3, 2009

As suggested by other reviewers, I only made 1/3 of the sauce, using half yogurt and half sour cream instead of all sour cream. I found that I had to throw almost half of this away. In the future I'll make much less sauce. I also added some strawberries -- though you could use cherries, too -- which improved the color. Made it for a Halloween party for 20 and it was a great success.

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ehunter474

Cooking Level: Beginning

Living In: Rolling Prairie, Indiana, USA

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Reviewed: Oct. 30, 2009

So Yummy! I needed a "salad" for a ladies get together at my church. I am not a big "salad" person so I went to allrecipes to find something to make. This caught my eye. It's really a dessert! But is so full of fruit that it has to be good for you - right?! I will definitely be making this one again.

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Busy Mom

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Reviewed: Oct. 20, 2009

It wasn't as good as I hoped it would be but it was decent.

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Hanna Banana

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Reviewed: Sep. 25, 2009

I make the fruit salad very simple way.use seasonal fruits like banana,apple grapes,oranges and straberries,mix them in bowl.add vanilla custard with cream or only cream with little icing sugar and dry fruits like cashews and pistas. another choice is add thick yogart and little sugar.this one is for diet concious like me. Chhaya

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cstopre

Cooking Level: Expert

Home Town: Bangalore, Karnataka, India

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Reviewed: Sep. 21, 2009

I drained the fruit for an hour, and added double the fruit! Fresh strawberries, bing cherries, grapes, and blueberries and omited the banana as it gets brown! Always a hit!!

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Cindy

Home Town: Pewaukee, Wisconsin, USA

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Reviewed: Sep. 10, 2009

I followed the recipe exactly as written and mine came out very runny. I don't think I would use vanilla pudding again after reading the ingredients and use a mixture of yogurt and sour cream instead with some orange zest.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

I think this recipe needs some sugar and the fruit could be doubled. Too much 'dressing' and not enough fruit. I doubt I will make it again. It just tastes okay.

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Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Sep. 2, 2009

I loved this recipe and it was a HUGE hit at the party I took it to. There was nothing left over! Thanks for posting this.

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Tara

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Reviewed: Aug. 29, 2009

It is very important to let fruit drain at least 5-6 hours. I used 3/4 cup milk in the dressing and let it sit in the frig while the fruit drained, stirring occasionally, and the consistency of the dressing was very nice. All the different kinds of fruit (added fresh strawberries) were delicious. Have to use the salad in 1-2 days, as the dressing does thin out after a couple of days. I would make this again. It is a different salad suitable for company.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 19, 2009

very very good. I will be making this again. Thank you.

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kadieroo83

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Reviewed: Aug. 2, 2009

Super yummy and easy. I agree with previous reviews about draining the fruit, I let it sit in a colander for 15 mins before mixing with pudding mixture. I made this a second time and didn't have vanilla puding so I used Jell-o Cheesecake flavor instant pudding, added that extra umph! I also arranged some berries on top merely for decoration, which added a nice touch to the buffet table

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NERDLAND

Cooking Level: Expert

Home Town: Marlboro, New Jersey, USA

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Reviewed: Aug. 1, 2009

Best fruit salad and a complete hit everytime I bring it to a party. Wouldn't change a thing. Some partygoers suggested serving with a pound cake or even angelfood cake......sounds good to me!

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slimcub

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Reviewed: Jul. 25, 2009

It was absolutely wonderful and my children loved it. I will add walnuts next time for some crunch.

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Tammy W.

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jul. 18, 2009

I have made this several times for summer gatherings and always get asked for the recipe. The orange sauce is subtle and doesn't overpower the fruit. I added a small amount of whipped cream to the sauce and that gave it a fluffier texture. The most important thing is to drain the fruit as much as possible so it won't be runny.

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sammi

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Jul. 8, 2009

We didn't care for the taste or texture of this fruit salad. You couldn't taste the flavor of the fruit in it.

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cookingood

Cooking Level: Intermediate

Living In: Allen, Texas, USA

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Reviewed: Jun. 29, 2009

Have been making this salad for a while big hit with anyone who eats it. 5 stars as is! I add miniature marshmallows, takes care of the excess sauce. Also add maraschino cherries.

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Vicki W.

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Reviewed: Jun. 12, 2009

As many others stated the dressing in this recipe, although delicious, is enough to cover more than double the amount of fruit it calls for. I used exactly have of the sour cream & milk the second time which made it less soupy & more creamy. The sliced banana's give this salad a uniquely fresh flavor if added right before serving. Both my husband & kids thought it was delicious!! Well done!

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Libster

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Reviewed: Jun. 2, 2009

This was delicious!! The only thing I didn't do was add the orange juice concentrate and that was because I didn't have it..It was still creamy and delicious without it. I also added some cherries and that was great too! My kids loved it!

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coconutheather

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

I made this for a huge pig roast and it went over great! People were pointing it out for others to try. The only change I made was omitting the bananas. It was cool and refreshing on a hot day. Next time I make it I'm going to try maraschino cherries at my sons request. I have no idea why it would have been bitter (from a previous review) unless some of the fruit was bad. Mine was cool and creamy.

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