Best Hot Fruit Salad Recipes

HOT FRUIT SALAD

Steps:

• Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

SLOW-COOKED HOT FRUIT SALAD

Steps:

• In a 3-qt. slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.

HOT FRUIT SALAD

Steps:

• Combine first 6 ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low 3-4 hours or until heated through.

HEY MOM, I WANT SOME RED HOT FRUIT SALAD!

Steps:

• Combine yoghurt, red-hot candies & raisins. Refrigerate for at least 2 hrs, stirring at 30 min intervals.
• Prepare & combine the remaining fruit ingredients in a bowl when nearly ready to serve. Add the bananas last.
• Add the yoghurt, red-hots & raisin mix to the fruit. Stir well & refrigerate till ready to serve, but is best if served soon after mixing.
• NOTES: A variety of fresh seasonal or canned fruits can be used w/equal success. The above was just what I had on hand. - Refrigeration time is important as it softens the candy & releases the cinnamon flavor & color. They will fully dissolve w/longer refrigeration time. Add chopped pecans or walnuts as an option & enjoy!
• CAUTION: You will want to eat this sauce w/a spoon & forget about the fruit! Pls try to resist this temptation. Your family will love you for it.

HOT FRUIT SALAD

Steps:

• In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt.
• Stir in the remaining ingredients.
• Cover and cook on high for 2 hours or until heated through.

PERFECT FOR A HOT DAY FROZEN FRUIT SALAD

Steps:

• Combine all ingredients in a large bowl; mix well.
• Pour into a shallow 2-quart dish.
• Freeze until firm.
• Cut into squares.
• Variation: Mixture may be spoon into muffin cups lined with paper liners for individual salads.

HOT FRUIT SALAD

Steps:

• Place the first six ingredients in a slow cooker and stir gently. Combine brown sugar and cinnamon; sprinkle over fruit mixture.
• Cover and cook on low for 3-4 hours.

HOT FRUIT SALAD

Steps:

• 1. PREHEAT OVEN @ 350 degrees F. In a 9"x13" glass baking dish, pour apple sauce in a single layer. Place drained peaches as second layer, pears on top of peaches, apricot halves on top of pears, oranges next, and then pineapple chunks.
• 2. Pour the cherry pie filling over fruits as smooth as you can to cover pan of fruits.
• 3. Mix together brown sugar, cinnamon, and pecan pieces. Sprinkle over top of cherry pie filling.
• 4. Bake at 350 degrees preheated oven 45-60 minutes. Serve with ham or whatever your heart desires.

HOT FRUIT SALAD

Steps:

• Drain fruit well, reserving 2 tablespoons pineapple juice. Place fruit in 2 quart casserole. Stir together melted butter, ginger, curry, reserve pineapple juice and sugar. Pour over fruit. Bake 40 minutes 325°

CROCK-POT HOT FRUIT SALAD

Steps:

• In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt.
• Stir in the remaining ingredients.
• Cover and cook on high for 2 hours or until heated through.

HOT FRUIT SALAD

Steps:

• 1. Spread applesauce in a glass 9x13 baking dish. Drain peaches, pears, apricots, pineapple and oranges. Mix together and spoon over the applesauce. Spread the cherry pie filling over the mixed fruit and top with the cinnamon and brown sugar mixed together.
• 2. Bake at 350 degrees (until bubbly)for about 45-1 hour and serve warm. Is great with ice cream. or served over sponge cake.