I created this Seven Layer Fruit Salad years ago–and I did it in response to a prompt. If I were going to make a unique seven-layer salad, what would I do?
The answer was easy, I said, I’d do it with fruit! A journalist friend tested the recipe and it was published in newspapers all over (with attribution, thank you!). I just hope that’s not my only 15 minutes of fame!
The original inspiration for the Seven Layer Fruit Salad is even older, dating back to a college semester in Dublin, living with a Cordon Bleu cook. Her version (in no layers) was made extra special by macerating the fruit. She added a little sugar and orange juice, which drew out the fruit juices to make a wonderful sauce! Whodda’ thought!
That salad has been a favorite ever since, but this seven-layer version is even more special, since it is served layered in a trifle dish (any large glass serving dish will do). Talk about eating a rainbow!
The fruit I use varies, based on what is in season. I precut it into individual bowls (one per fruit) and move them around into a pattern I like. Today’s seven-layer fruit salad has (from bottom to top) plums, honeydew, peaches, grapes, watermelon, cantaloupe, blackberries!
Enjoy the bountiful fall!
- 14 cups of cut up fruit, 2 cups each of 7 varieties (see notes)
- 1-2 tablespoons sugar
- 1 orange
- Layer the cut fruit in a trifle dish (or other glass dessert bowl) one fruit at a time. Sprinkle ½ - 1 teaspoon of sugar on top of each of the first six layers. Alternate fruit colors to make a pleasing arrangement.
- Squeeze the juice from one orange on top of the final layer. Refrigerate for an hour or two to allow the juices to combine.
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