WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

• Sweet, tangy, and a little spicy all in one bite
  
• Quick to throw together with fresh, simple ingredients
  
• Perfect for parties, BBQs, or hot days
  
• Easily customizable based on what you have
  
• Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES 

• Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
  
• Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
  
• Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
  
• Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
  
• Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
  
• Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

• Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
  
• Serve fruit Mexican salad alongside street tacos or steak fajitas.
  
• Tastes great with Grilled Tequila Lime Chicken or barbacoa.
  
• Add to a brunch spread with huevos rancheros or chilaquiles.
  
• Take this to a potluck with our Mexican Street Corn Pasta Salad.
  
• Great as a light dessert after heavier meals.
  

FRUIT SALAD MEXICAN FAQ

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters. 

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up. 

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull. 

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

TOOLS NEEDED

• Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
  
• Sharp Knife: For clean, even cuts.
  
• Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
  
• Measuring Spoons: Helpful for controlling the Tajín.
  
• Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

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Mojito Fruit Salad

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Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 cups

Calories 94cal

Author Donna Elick

Ingredients

• 2 cups red grapes about 10 ounces
• 2 cups green grapes about 10 ounces
• 2 cups strawberries about 12 ounces, hulled and halved or quartered
• 2 cups fresh pineapple diced (about 12 ounces)
• 2 large mangos diced (about 2 to 2 ½ cups)
• 1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
• 1 1/2 to 2 teaspoons Tajín seasoning

Instructions

• PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
• ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
• SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
• FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
• SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2mg | Sugar: 20g | Fiber: 2g | Calcium: 22mg | Iron: 1mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Fruit Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR GRAPE SALAD

• Ready in just 10 minutes
  
• Sweet, creamy, and refreshing
  
• Crowd-friendly and kid-approved
  
• Perfect for potlucks, BBQs, and holiday tables
  
• Crunchy granola topping makes every bite exciting.

Grape Salad

This is one of those recipes that quietly proves you don’t need complicated ingredients to make something people love.

I’ve brought this grape salad to potlucks, BBQs, family holidays, and homeschool gatherings more times than I can count.

Every single time, the same thing happens: someone takes a small spoonful because it looks simple… and then they’re back five minutes later with a bigger bowl.

The reason is texture. The grapes stay cold and juicy, the dressing is creamy without being heavy, and that little bit of crunch on top pulls the whole thing together.

Creamy grape salad with cream cheese is refreshing next to grilled food, rich casseroles, or anything heavy on the table.

It’s simple food that does its job perfectly. And sometimes that’s exactly what a gathering needs.

If you love easy fruit-forward dishes, our Fruit Salad Recipes roundup is packed with fresh, crowd-pleasing ideas perfect for any occasion.

If you’ve got more fruit that’s about to turn, try my Gigi’s Apple Salad. It’s just as creamy and easy to make. Or for a savory option, slice up extra grapes and include them in a delicious chicken salad sandwich!

INGREDIENT NOTES

• Seedless Grapes: Red or green both work beautifully, and I like to use a mix of both for more color. Choose firm grapes for the best texture.
  
• Cream Cheese: Softened cream cheese creates the thick, creamy base that coats the grape salad perfectly.
  
• Sour Cream: Adds tang and keeps the dressing from being overly sweet.
  
• Granulated Sugar: Sweetens the dressing just enough to complement the grapes.
  
• Vanilla Extract: Adds warmth and depth to the creamy mixture.
  
• Fresh Lemon Juice: Brightens the flavor and balances the sweetness.
  
• Granola: Adds that irresistible crunch right before serving. I love making a quick batch of granola clusters in the air fryer!

VARIATIONS

Brown Sugar Pecan: Replace the granola with chopped pecans and sprinkle with brown sugar.

Caramel Apple Style: Add diced apples and drizzle with caramel sauce.

Yogurt Version: Replace half of the sour cream with plain Greek yogurt.

Strawberry Add-In: Mix in sliced strawberries for extra fruit flavor.

Maple Almond Granola: Swap out the plain granola with my maple almond version.

Candied Walnuts: Top with candied walnuts for a more dessert-like finish.

SERVING SUGGESTIONS

• Delicious with grilled burgers or BBQ.
  
• Add this grape salad recipe to potluck spreads.
  
• Pair with holiday meals for a refreshing contrast.
  
• Serve with brunch dishes for a twist on plain fruit.
  
• Enjoy creamy grape salad with cream cheese filling as a light dessert.

GRAPE SALAD RECIPE FAQ

The key to a great recipe for grape salad is texture balance. The grapes should stay crisp and firm, while the dressing remains thick enough to cling to each one without becoming runny.

That’s why drying the grapes thoroughly matters… excess water can loosen the dressing and dilute the flavor.

Adding the crunchy topping just before serving keeps that contrast between creamy and crisp, which is what makes this dish so satisfying. Lookin for a loaded green salad instead, we have this roundup of our best salad recipes!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room to combine everything together.
  
• Electric Mixer: To make the creamy cream cheese dressing.
  
• Rubber Spatula: For easy folding and mixing.
  
• Measuring Cups & Spoons: Balance matters for texture and flavor.

Enjoy!

With love, from our simple kitchen to yours.

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Grape Salad (Easy 10-Minute Recipe)

Creamy Grape Salad is the perfect summer recipe. Juicy grapes are smothered in a luscious cheesecake filling and topped with crunchy granola!

Course Side Dish

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 191cal

Author Donna Elick

Ingredients

• 4 pounds seedless red or green grapes about 12 cups
• 1 8-ounce package cream cheese, softened
• 1 cup sour cream
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 cup granola

Instructions

• PREP GRAPES: Wash 4 pounds seedless red or green grapes under cold water. Dry the grapes completely with a clean kitchen towel or paper towels and place them in a large mixing bowl.
• MAKE CREAMY FILLING: In a large bowl, beat 1 8-ounce package cream cheese, softened with an electric mixer until smooth and fluffy, about 1 minute. Add 1 cup sour cream and 1/3 cup granulated sugar. Beat until creamy and fully combined.
• ADD FLAVOR: Mix in 1 teaspoon pure vanilla extract and 1 teaspoon fresh lemon juice. Beat on low speed until smooth.
• COAT GRAPES: Add the prepared grapes to the cream cheese mixture. Fold gently with a rubber spatula until the grapes are evenly coated.
• CHILL OR SERVE: Serve immediately, or cover and refrigerate for up to 4 hours for the best flavor.
• ADD TOPPING: Just before serving, sprinkle 1/2 cup granola evenly over the grape salad.

Notes

Make-Ahead: This salad can be prepared up to 4 hours ahead. Cover and refrigerate. Add the granola just before serving so it stays crunchy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredient Tip: Be sure the grapes are completely dry before mixing. Any extra moisture can thin the creamy dressing.

Nutrition

Serving: 1 | Calories: 191cal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 53mg | Sugar: 24g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

Originally published June 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Grape Salad (Easy 10-Minute Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHICKEN SALAD RECIPE WITH GRAPES AND APPLES

• Perfect mix of creamy, sweet, and crunchy
  
• Make-ahead friendly (actually better after chilling)
  
• Great for lunches, showers, or easy dinners
  
• Rotisserie chicken makes it simple
  
• Feels classic… because it is

Chicken Salad with Grapes and Apples

I’ve always loved mix-ins. I love them in my ice cream, I love them in my brownies, and I love mixing textures and bold flavors anywhere I can sneak them in.

And this chicken salad? It’s not shy.

You’ve got creamy dressing, juicy grapes, crisp apples, crunchy pecans, and just enough red onion to keep things interesting. Every bite hits differently. Sweet. Savory. Crunchy. Tangy.

It’s like a party in your mouth. It’s big. It’s bold. A little extra… just like me.

Traditional chicken salad is fine. But chicken salad with apples and grapes has personality. It has texture. It has contrast.

And once you’ve had it this way, the plain version just feels like it’s missing something.

INGREDIENT NOTES

• Cooked Chicken: Rotisserie works beautifully here. Use a mix of white and dark meat for the best texture.
  
• Gala Apple: Sweet and crisp. Leave the peel on for color and texture. Fuji and Honeycrisp are good too.
  
• Seedless Grapes: Red or green both work. Slice them in half so you don’t get giant bites of sweetness.
  
• Pecans: Toast them for deeper flavor and better crunch.
  
• Mayonnaise + Sour Cream: The combo keeps it creamy but lighter than mayo alone.
  
• Fresh Lemon Juice: Brightens everything and keeps the apples from browning.

VARIATIONS

Walnut Swap: Use chopped walnuts instead of pecans.

All Mayo: Replace sour cream with more mayo for a richer texture.

Greek Yogurt: Instead of sour cream, add plain Greek yogurt for extra tang.

No Nuts: Omit pecans if needed. It’ll still be delicious and plenty crunchy!

Dried Cranberry: Add in ¼ cup for a chewy, tart-sweet twist.

Curry Style: Stir in ½ teaspoon mild curry powder for subtle warmth.

SERVING SUGGESTIONS

• Pile chicken salad with grapes and apples onto buttery croissants.
  
• Spoon over mixed greens and drizzle lightly with our balsamic vinaigrette.
  
• Enjoy with a thick slice of beer bread for a simple lunch plate.
  
• Stuff into wraps with extra crisp lettuce.

CHICKEN SALAD WITH APPLES AND GRAPES FAQ

I’ve made more versions of chicken salad than I can count. The key is balance. Too much mayo? Heavy.
Too much fruit? Overly sweet. Not enough crunch? Boring.

But this chicken salad recipe with grapes and apples is perfection.

The lemon juice isn’t just for flavor… it keeps the apples bright and fresh. And folding gently instead of stirring aggressively keeps the chicken tender instead of shredded.

I always taste it after it chills. Cold changes flavor slightly, and sometimes it needs a tiny pinch more salt.

That final adjustment? That’s the difference between good and gone.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room to gently fold chicken salad with grapes and apples.
  
• Medium Bowl: To make a smooth dressing.
  
• Sharp Knife: Clean, even chopping matters for a balanced bite.
  
• Cutting Board: Preferably one with grip!
  
• Spatula or Large Spoon: For folding without smashing.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Salad With Grapes And Apples

Chicken Salad with Grapes and Apples is full of contrast. Cool and creamy meets fresh and crisp, for a balanced sandwich you won't forget!

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

chill time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6

Calories 571cal

Author Donna Elick

Equipment

• large mixing bowl
• kitchen knives
• cutting board
• apple corer
• measuring spoons

Ingredients

• 1 pound cooked chicken, diced (about 3 cups)
• 4 ounces seedless grapes, halved about ¾ cup
• 1 medium Gala apple, chopped (about 1 cup)
• 2 celery stalks, finely diced (about ½ cup)
• 1/4 small red onion, finely diced (about ¼ cup)
• 1/2 cup chopped pecans
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• Fresh chopped parsley for garnish (optional)

Instructions

• COMBINE SALAD BASE: In a large mixing bowl, add 1 pound cooked chicken, diced , 4 ounces seedless grapes, halved, 1 medium Gala apple, chopped , 2 celery stalks, finely diced, 1/2 cup chopped pecans, and 1/4 small red onion, finely diced. Toss gently to combine.
• MAKE DRESSING: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until smooth and creamy.
• MIX: Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.
• CHILL: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• SERVE: Stir once before serving. Garnish with Fresh chopped parsley if desired.

Notes

Make-Ahead: This salad can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Storage: Store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.

Texture Tip: If the dressing thickens after chilling, stir in 1 to 2 tablespoons mayonnaise or a splash of milk to loosen.

Shortcut: Rotisserie chicken works beautifully and saves time.

Flavor Boost: Toasting the pecans adds deeper flavor and extra crunch.

Nutrition

Serving: 1 | Calories: 571cal | Carbohydrates: 16g | Protein: 31g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 579mg | Sugar: 11g | Fiber: 3g | Calcium: 64mg | Iron: 2mg

Originally published July 2011, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Salad with Grapes and Apples appeared first on The Slow Roasted Italian.

This has to be one of my favorite summer salads. This time of year, all I can think about are the sweet peaches that are ripe and ready, making this delicious salad a possibility.

Using fresh ingredients is what gives this simple salad its summer flavor, and I love that I can make this in just a few simple steps.

The fresh berries paired with the fresh peaches create the best natural sweetness and best flavor.

I’ll make a big bowl of this as one of my go-to summer recipes because it’s a great side dish for any main meal or a yummy snack.

You can also add any other favorite fruit to this fresh peach salad because the flavors of fresh fruit pair really well together.

Other simple ingredients to pair with these juicy peaches could be raspberries, watermelon, and more.

I’ll leave some as whole fruit, and others I’ll slice and spread out more on the top of the salad.

You can also add crunchy pecans or crunchy pine nuts to the top of a big salad to give it a bit of crunch!

Whip this recipe up for your next dinner party, as it’s a fast way to feed a lot of people.

Healthy recipes like this create a beautiful salad that can easily be paired with any main dish in the perfect way. I also love that this salad has minimal prep work!

Peach Salad

Combining perfectly ripe peaches, kiwi, grapes, blueberries, and pomegranate creates a balance of tart and sweet that is only enhanced by a simple honey lime dressing.

Plus, the vibrant colors are such a pretty addition to any table, whether it’s a weeknight meal or a community potluck!

Try one of my other summer salad recipes like this mouthwatering Watermelon Feta Salad or my favorite veggie-packed side.

And if you just love peach in your salads, my Grilled Peach Salad with Arugula is also a summer favorite!

I also have rainbow and mojito-inspired fruit salad options for when you need to feed a crowd!

How To Choose A Ripe Peach

Look for fruit that has a beautiful round shape and skin that isn’t damaged or bruised. The color should be rich and vibrant, and avoid any with wrinkled skin — that is a sign of dehydration.

Give it a good smell too. It should have a lovely, sweet aroma that smells exactly how you want it to taste. However, the best test is by touch. Hold the fruit in your hand and give it a gentle squeeze. 

There should be a little bit of give while maintaining its shape — not too hard, and not too soft.

Peach Summer Salad Recipe Tips

• Chill first. Place all of the fruits for this peach salad recipe in the refrigerator ahead of time. This makes slicing easier, plus the dish will be more refreshing.
  
• Swap out the sweetener. If you prefer, maple syrup or agave can be used in place of honey when making honey lime dressing for fruit salad. Give it a taste first to make sure the balance is just right.
  
• Tip for quick slicing: Halve your grapes in no time by placing them between two lids and running a sharp knife in between. 
  
• Skip the whisk. Add your dressing ingredients to a mason jar, screw on the lid, and shake vigorously until well combined.

Serving Suggestions

Enjoy peach salad on its own as an afternoon snack, or pair it with some yogurt for a light breakfast. It would be wonderful at a weekend brunch alongside a homemade quiche and rosemary potatoes.

Or, serve peach summer salad with margarita chicken or perfect grilled steaks for dinner!

Kitchen Tools You Will Need

• Serving Bowl – A clear bowl with a touch of style lets the peach salad be the star of the show.
• Bamboo Tongs – These help to toss everything gently and are attractive enough for serving as well.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mason Jar – This is the easiest way to make honey lime dressing for fruit salad, plus it’s ready to store in the fridge!

Peach Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Summer Peach Salad with Honey Lime Dressing Recipe

This Peach Salad recipe features a unique blend of fruits that are lightly sweetened by a honey lime dressing.

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 295cal

Author Donna Elick

Ingredients

• 1/4 cup honey
• 1/2 cup lime juice (2 limes)
• 4 large yellow peaches pitted and sliced
• 4 kiwi sliced
• 2 cups seedless red grapes halved long ways
• 1 cup pomegranate arils
• 1 cup blueberries
• fresh mint leaves for garnish

Instructions

• In a resealable container, such as a mason jar combine honey and lime juice. Secure the lid and shake the living tar out of it. Set aside.
• Place the peaches, kiwi, grapes, pomegranate, blueberriest in a large bowl. Gently toss to combine.
• Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Garnish with mint.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 75g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 29mg | Sugar: 60g | Fiber: 8g | Calcium: 57mg | Iron: 1mg

Originally published May 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Summer Peach Salad with Honey Lime Dressing Recipe appeared first on The Slow Roasted Italian.

Fresh fruit and creamy whipped topping transform into an easy treat that everyone will love. 

Salad recipes like this are meant to be made any time of year, but I find myself drawn to serving this simple apple salad on the holiday table. 

It’s also a fall favorite as well, and it’s been a big hit for dinner parties, too!

The whipped cream paired with the crunchy apples is a creamy and sweet crunchy texture that everyone loves. 

I tend to make a big bowl of this delicious apple salad because it’s a great option for everyone to enjoy. 

Apple Salad

This apple salad recipe with Cool Whip is like a dessert version of a Waldorf salad, with grapes and apples and none of the celery! It’s a delicious salad recipe loaded with crunch! 

Another salad we make with apples and grapes is our Chicken Salad with Grapes and Apples that combines that same sweet, crisp combo with tender chicken and a light Dijon dressing!

Craving more nostalgia? Recreate a classic pistachio fluff! All you need are a handful of ingredients and 5 minutes of your time.

Or, try one of my decadent cheesecake salads instead. I have over a dozen flavors and combinations to choose from, each even better than the last.

How To Make Apple Salad with Whipped Cream

Cut up the apples into bite-sized pieces and combine them with halved grapes. Stir in sliced bananas and mini marshmallows, then toss it all with Cool Whip.

It doesn’t get much simpler than that!

One container of whipped topping is more than enough for a refreshing apple fruit salad. It coats everything lightly but doesn’t smother it.

For best results, put together this apple salad recipe with Cool Whip just before serving so it’s perfectly fluffy and chilled.

Apple Fruit Salad Tips and Tricks

• Thaw the Cool Whip. You’ll get the best texture when thawing it in the refrigerator, which can take up to 6 hours. 
  
  It should be light and fluffy so you don’t have to mash the delicate fruit to get it mixed into the apple salad.
  
• Don’t forget the lemon juice! This prevents both the apples and bananas from browning. 
  
  While the firmer fruits can be prepped hours in advance, I recommend slicing the bananas just before tossing them with Cool Whip.
  
• Tip for quick slicing: Halve your grapes in seconds by placing them between two lids and running a knife through the center!
  
• Add a little crunch. Chopped walnuts or pecans would be a great way to add some texture to this apple salad recipe! You could add candied pecans for a little bit of sweet crunch! 
  
• Need a larger amount? Easily double the amounts when making apple salad with whipped cream for potlucks and large holiday gatherings.
  
  It’s the perfect side dish and a great recipe to make for a large batch. 

Best Apples for Fruit Salad

Which apples to use in fruit salad really comes down to personal preference. 

For this apple salad, I chose a tart green apple and a sweet red apple for a nice balance of flavor.

You’ll always want to choose firmer varieties so they don’t become too soft or grainy when coated with the Cool Whip.

Here are my top picks for sweet apple salad with whipped cream:

• Granny Smith apples
• Honeycrisp apples
• Fuji apples
• Braeburn
• Pink Lady apples

You could also use a combination of sweet apples or any kind of apples. All are good substitutes and will add a bit of sweetness to this salad. 

Apple Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Gigi’s Famous Apple Salad (Easy Recipe with Grapes)

Apple Salad with marshmallows and Cool Whip is light, fluffy, and not too sweet. Mix up a bowl in under 15 minutes, perfect for the holidays!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 86cal

Author Donna Elick

Ingredients

• 1 green apple cut into bite size pieces with the skin on (about 1 cup)
• 1 red apple cut into bite size pieces with the skin on (about 1 cup)
• 1 cup red grapes halved long ways
• 1 cup green grapes halved long ways
• 2 cups mini marshmallows
• 3 Yellow bananas ripe but firm (about 1 cup when sliced)
• 3 tablespoons lemon juice
• 8 ounce Cool Whip thawed

Instructions

• Cut red and green grapes and add to a large salad bowl.
• Cut red and green apple into bite size pieces (discard seeds and core) and toss with 1 tablespoon of lemon juice. Add to salad bowl.
• Peel and slice bananas. Toss with enough lemon juice to fully coat both sides of each slice. Add bananas to the salad bowl.
• Add in marshmallows and toss the salad to combine.
• Add thawed Cool Whip to the bowl and toss all to combine.

Nutrition

Serving: 1 | Calories: 86cal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Sugar: 14g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

Originally published October 2021, updated and republished April 2025

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A classic Italian combination, meat and fruit.  Like prosciutto and figs or melon, sausage and grapes is a fabulous and unexpected medley of flavors and textures.  The wine and balsamic vinegar give this dish such a depth of flavor, it is a treat to your senses.

I have to say Mr. W is not a grape fan, short of grape flavored bubble gum that is.  However, he devoured this dish.  Half way through roasting time he showed up into the kitchen asking what smelled so good.  I assured him he would love it.  He absolutely did, 3 bites in and he was asking if there was more.  That is the test, and we passed with flying colors.

Ina Garten featured this recipe from Al Forno restaurant, where they have had this fabulous dish with fresh grapes, hot sausage and a balsamic reduction on the menu for 30 years.  I thought that it was a perfect rendition to try.  Served with mashed potatoes this is an incredibly complete meal. For a different sauce, try my yellow grape tomato sauce, it’s divine.

Recipe adapted from Johanne Killeen from Al Forno Restaurant

Enjoy!
With love, from our simple kitchen to yours. 

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Roasted Grapes and Sausage

A classic Italian combination, meat and fruit. Like prosciutto and figs or melon, sausage and grapes is a fabulous and unexpected medley of flavors and textures. The wine and balsamic vinegar give this dish such a depth of flavor, it is a treat to your senses.

Course Drink

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 1498cal

Author Donna Elick

Equipment

• large heatproof roasting pan
• baking sheet
• slotted spoon

Ingredients

• 1 1/2 pounds Italian hot sausage
• 1 1/2 pounds Italian sweet sausage
• 6 tablespoons unsalted butter divided
• 5 to 6 cups red and green seedless grapes 2 pounds, stems removed
• 6 tablespoons dry red wine divided
• 6 tablespoons balsamic vinegar divided

Instructions

• Preheat the oven to 500°.
• Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
• Melt 3 tablespoons of the butter in a large heatproof roasting pan, add the grapes, and toss to coat.
• Over moderately high heat add 3 tablespoons of the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
• Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. (I transferred to a baking sheet at this point, realizing that Pyrex is only oven safe to 450°).
• Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. Remove the sausage to a serving tray and tent to keep warm.
• Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar, 3 tablespoons of the butter and 3 tablespoons of the wine. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy.
• With a slotted spoon, transfer the grapes to a serving platter. Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread or mashed potatoes.

Notes

You can also remove grapes (before moving roasting pan to stovetop) if you wish to have them less roasted – cooking them on the stove top will result in a very flavorful and very roasted grape and sausage dish, but less colorful.

If you choose to use turkey or chicken sausage, skip the par boiling step. You will want the little fat that these sausages provide.

Nutrition

Serving: 1 | Calories: 1498cal | Carbohydrates: 41g | Protein: 50g | Fat: 124g | Saturated Fat: 49g | Cholesterol: 304mg | Sodium: 2498mg | Sugar: 33g | Fiber: 2g | Calcium: 92mg | Iron: 5mg

Originally published August 2011.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Grapes and Sausage appeared first on The Slow Roasted Italian.