Recipe Image

Seven-Layer Fruit Salad

  • 50 m
  • 50 m
Carolyn Casner
“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.”


    • ½ cup orange juice
    • 1 tablespoon lime juice
    • 1 tablespoon chopped fresh mint (optional), plus more for garnish
    • 2 cups diced watermelon
    • 2 cups halved blackberries
    • 2 cups diced honeydew melon
    • 2 cups quartered strawberries
    • 2 cups diced pineapple
    • 2 cups halved green grapes
    • 2 cups diced cantaloupe


  • 1 Combine orange juice, lime juice and mint (if using) in a small bowl.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019