Layering colorful chopped fruits in a straight-sided trifle bowl gives a refreshing fruit salad a stunning presentation. It's a company-worthy brunch recipe and would also be a star at any potluck picnic.

Carolyn Casner
Source:, February 2019


Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Combine orange juice, lime juice and mint (if using) in a small bowl.

  • Toss watermelon with 1 tablespoon of the juice mixture in a medium bowl. Arrange in a trifle bowl. Repeat with blackberries, honeydew, strawberries, pineapple, grapes and cantaloupe, tossing each fruit with 1 tablespoon of the juice mixture and layering it decoratively in the bowl. Garnish with mint, if desired.


Equipment: Trifle bowl

To make ahead: Refrigerate for up to 2 hours.

Nutrition Facts

66 calories; protein 1.2g 2% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 12.9g; fat 0.3g 1% DV; saturated fatg; vitamin a iu 996.5IU 20% DV; vitamin c 44.4mg 74% DV; folate 26mcg 7% DV; calcium 19.3mg 2% DV; iron 0.5mg 3% DV; magnesium 18.5mg 7% DV; potassium 278.8mg 8% DV; sodium 9.3mg; thiamin 0.1mg 7% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I went by the recipe but my watermelon was over ripe and I was not able to use it. I used fresh fruit but for the pineapple I used frozen pineapple chunks. I prepared this for our neighborhood National Night Out and there was just a little left at the bottom of the trifle bowl. A neighbor asked for the recipe and I gave it to her with reference to Eating Well. Love, Love, Love I got lots of compliments on this one and will do again. Read More