Holiday Fruit Salad (My favorite thing in the world to eat!!)

Alright, I know I always tell you how much I love everything I post here. Well, I decided when I started Southern Plate that if I didn’t love a recipe, I just wouldn’t post it. So I am always telling the truth when I go on and on about how good something is. This is different though. This fruit salad is my absolute favorite thing in the entire world to eat. I adore it. I love it. As my son said once “This is so good, if it were a girl, I’d marry it!”.ย  This fruit salad is soooooooo incredibly good. I LIVE for this fruit salad!

My grandmother makes it at Thanksgiving and Christmas. No other desserts exist for me when this fruit salad is present. You can tempt me with creme brulee, tiramisu, carrot cake, even Grandmama’s chocolate pie, but this fruit salad is the beginning and end as far as I am concerned.

In case you haven’t caught on yet, I REALLY REALLY love THIS fruit salad!


~eyes widen and mouth begins to water~

You will need: Apples, Oranges, Grapes, 3-4 cans fruit cocktail (with juice), 1 Cup sugar, and 6 egg yolks (the yellow part).

Peel and chop apples. Place in bowl.

Peel and cut up oranges. Cut oranges up over apples and stir so that the orange juice prevents them from browning.

Cut grapes into halves. Place in bowl.

Pour all of the fruit cocktail into bowl, juice and all.

stir well.

Drain juice from bowl of fruit into a sauce pot.

Add sugar

(you CAN use Splenda in place of sugar here!)

Separate eggs. You can discard the whites or find another use for them

(I will be showing you how to make a meringue soon!)

Beat egg yolks well.

Add to sauce pot. Stir well.

Cook approximately 15 minutes over medium heat stirring occasionally until slightly thickened.


Pour over fruit.ย  Cover and refrigerate.
Will keep in frig for a week.ย  Make at least 24 hours ahead so that flavors can marry.

(or they can just date for a bit, they”ll likely get along better if they haven’t signed on for a commitment after such a short time anyway)

Serve cold.

OMG….if you had any idea how wonderful this tastes you’d be dying right now!

Grandmama and Mama always store theirs in glass jars in the fridge, kind of like this one.

Holiday Fruit Salad
  • 6-8 Apples
  • 6 Oranges
  • 1 lb Grapes
  • 3-4 Cans Fruit Cocktail (You can use generic, it is every bit as good!)
  • 1 Cup sugar
  • 6 egg yolks
  1. Peel fruit and chop into small pieces. Cut oranges over apples so that the juice from the oranges will stop the apples from turning dark. Pour fruit cocktail over fruit. Drain juice from fruit into saucepan.
  2. Add 1 cup sugar and 6 egg yolks. Blend well.
  3. Cook approximately 15 minutes over medium heat stirring occasionally until slightly thickened. Cool. Pour over fruit.
  4. Cover and refrigerate. Will keep in frig for a week. Make at least 24 hours ahead so that flavors can marry. Optional: Coconut and pecans. Bananas can be added but they turn dark quick and the fruit salad will not last as long in refrigerator.

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  1. Penny says

    My Aunt Melba always made a fruit salad like this, but she added chopped pecans for me! I’m making it today for our family’s Christmas celebration and I expect I’ll have to make another batch for my husband’s family get-together later in the week.

  2. Sharon says

    My aunt made this yesterday for our family Christmas gathering. She told me it had egg yolks in it and I was a little concerned … until I read the recipe and realized they are cooked. It was fabulous! I can’t wait to make it for friends for New Year’s.

  3. Diane says

    Because of the write-up I made this for Christmas gifts this year… recipe made A LOT, which pleased me, BUT it absolutely did not thrill anyone. Good idea, though sadly I won’t be making it again.

  4. Jennie says

    My mother-in-law makes a fruit “cocktail” along this line with mayo instead of eggs. She uses two cans of fruit cocktail in heavy syrup, chopped pecans, sliced bananas and mayo. Mix fruit cocktail, pecans, and mayo to taste in a large bowl. Refrigerate. When ready to serve, slice bananas into the mix and stir. We love, love , love it.

  5. Martha says

    I want to try this but we are a small crew and that sounds like a lot for us. I will try and adjust the amounts to make a smaller batch.

    I’m a little worried about all that sugar, not that I don’t like sugar, but I find that my sugar tolerance is lower than most when it comes to deserts. (Except for candy:))

    Anyway, my husband makes a good one, he cuts up any kind of fruit he can think up to put in, adds pineapple juice, lets it “marry” for a day because it tastes better. It is very good.

  6. Ann S says

    I love fruit salad and will try this one. The one I make doesn’t have eggs or sugar.

    It uses a pudding mix ( no milk added) and pineapple juice for the sauce.
    I’ll be happy to share mine to, if you want.

  7. joyce martin says

    I want to make this but use splenda because i am diabetic hope that it will work. I bought both of your cookbooks and I am very pleased with them. I like your web site and your recipes that you have there.Thanks a lot.Merry Christmas and Happy New Year to you and your family.

  8. Steven says

    This recipe looks fantastic! I was asked to bring jello to my family’s Christmas this year (they don’t think I can cook because I’m a guy) but I’m going to bring this instead! Thanks for the insight!

  9. Eva says

    I usually just get fruit, strawberries, a small pineapple, pears (firm), apple, maybe blackberries, sometime green and red seedless grapes, chop the pinespple, apple and pears up, halve or quarter the strawberries depending on skize, dump in ghe grapes, sprinkle with sugar, usually start with the strawberries, so they get maybe 1/4 to 1/2 cup of sugar, the next is yhe apple and pear, they get stirred into yhe sugared berries, then the pineapple and any juice from the cutting board, have been known to add catelope, cassava melon, honey dew or all three in season, then the grapes and blackberries, all get stirred into the bowl to spread the sugar around and then they all go into the fridge, I usually get teo huge bowls, which doesn’t last long, this is my summer salad, and of course it needs thick whipping cream to top it off.


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