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Strawberry-Sauced Crunchy Fruit Salad

By: Chaya

"This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation."

Rate/Review | Read Reviews (41)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 1/2 cups crispy rice cereal
1 1/2 cups chopped hazelnuts
3/4 cup packed brown sugar
1/2 cup margarine, melted
1 pound fresh or frozen sliced strawberries
1/3 cup orange juice
2 tablespoons confectioners' sugar
1 tablespoon vanilla sugar
2 Red Delicious apples, cored and diced
2 Golden Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 seedless oranges, peeled and diced
1 (20 ounce) can crushed pineapple, drained

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool.
In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside.
To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.

Footnotes

Variation
To make a trifle, cut the apples into thin slices. Pour strawberry sauce into the center of a trifle dish or large glass bowl. Layer pineapple, apples and oranges in alternating layers of color. Sprinkle the nut crunch over the top.