This Thanksgiving Fruit Salad is the perfect fruit side dish for thanksgiving. It’s a fluffy, creamy, crowd-pleaser that’s welcomed at any holiday meal.
Looking for a fruit side dish for the big feast? You’re in the right place! This fruit salad is EASY-to-make from scratch with no Jell-O or Cool-Whip in sight.
(PS – It’s my kids favorite part of Thanksgiving!)
To me Thanksgiving is all about the sides and the side line-up wouldn’t be complete without a creamy, fruit salad.
This thanksgiving fruit salad is my favorite combination – with sweet chunks of pineapple, mandarin oranges, cherries, grapes and bananas.
It is a crowd-pleaser and always one of the first dishes to go at any get-together!
You also might like this easter fruit salad or 4th of july fruit salad!
Why You’ll LOVE fruit salad for a Thanksgiving side!
- Make-ahead dish
- Perfect balance of sweet and tart
- Creamy
- Kid-approved
- Best way to add a fruit side to your spread!
For more Thanksgiving sides, try this gluten-free sweet potato casserole, this gluten-free stuffing or this gluten-free cornbread stuffing. You also might like this full collection of gluten-free thanksgiving desserts.
Ingredients You’ll Need
- Pineapple Custard: This recipe includes an easy, homemade custard made with pineapple juice from the canned pineapple.
- Whipped cream: Use the real deal! This is a no cool-whip fruit salad.
- Cherries: You want to use jarred or canned cherries packed in juice. You don’t want cherry pie filling or cherry topping. Royal Anne cherries are best if you can find them!
- Apples/Banana: Save these two to add right before you serve the salad so they don’t get brown.
How to Make It
- In the bowl of a double boiler, combine the pineapple juice, lemon juice, sugar, egg yolks, cornstarch and butter.
- Set over a double boiler and cook, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. This usually takes 8-10 minutes. Transfer to a bowl and let cool before adding to the fruit salad.
- Combine all the ingredients except the whipped cream and bananas. Fold in the cooled pineapple custard and whipped cream.
- Refrigerate overnight.
Before serving you’ll add the apples and banana. This way they’ll stay fresh and not brown.
Tips for Making Thanksgiving Fruit Salad
- What makes this salad especially special is the addition of marshmallows that get soft and sponge-like as the salad sits overnight. Be sure to let it sit for at least 6 hours.
- Use the right kind of cherries! You want jarred or canned cherries packed in thin, liquid juice. Do not use cherry pie filling or topping.
- This fruit salad is incredibly versatile! You can use any fruit you have on hand. I also sometimes like to add 1/2 cup shredded coconut.
More Thanksgiving Recipes
- Gluten-Free Corn Casserole
- Gluten-Free Chocolate Pudding
- Gluten-Free Vegan Chocolate Pudding Pretzel Pie
- Dairy-Free Rice Pudding
- Gluten-Free Sweet Potato Casserole (Pecan Praline Topping!)
- Arugula Pear Goat Cheese Salad (with Maple Vinaigrette!)
- Thanksgiving Green Salad
- Gluten-Free Vanilla Bean Cheesecake
If you try this recipe be sure to leave me a comment/rating below! I’d also be happy to help with any questions. Happy Thanksgiving!
5 from 17 votes
Thanksgiving Fruit Salad
Author Erin Collins
Prep Time 20 minutes mins
Resting Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Servings 6 -8 servings
This Thanksgiving Fruit Salad is the perfect fruit side dish for thanksgiving. It's a fluffy, creamy, crowd-pleaser that's welcomed at any holiday meal.
Looking for a fruit side dish for the big feast? You're in the right place! This fruit salad is EASY-to-make from scratch with no Jell-O or Cool-Whip in sight. It's my kids favorite part of Thanksgiving!
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Ingredients
For the Pineapple Custard:
- 3 tablespoons pineapple juice from the can of Dole Pineapple Chunks
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 3 egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon butter
For the Fruit Salad:
- 20 oz pineapple tidbits drained (save 3 tablespoons for the pineapple custard)
- 1 cup jarred cherries drained (not cherry pie filling or topping)
- 15 oz mandarin oranges drained
- 1 cup grapes
- 2 cups marshmallows mini or large (halved if using large)
- 1 cup whipped cream beat into firm peaks
- 2 bananas sliced
- 1 green apple diced
Instructions
For the Pineapple Custard:
In the bowl of a double boiler, combine the pineapple juice, lemon juice, sugar, egg yolks, cornstarch and butter.
Set over a double boiler and cook, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. This usually takes 8-10 minutes. Transfer to a bowl and let cool before adding to the fruit salad.
For the Fruit Salad:
Combine all the ingredients except the whipped cream and bananas. Fold in the cooled pineapple custard and whipped cream.
Refrigerate overnight or at least 6 hours. Add the sliced bananas and apples just before serving. Enjoy!
Notes
Recipe Tips
- What makes this salad especially special is the addition of marshmallows that get soft and sponge-like as the salad sits overnight. Be sure to let it sit for at least 6 hours.
- Use the right kind of cherries! You want jarred or canned cherries packed in thin, liquid juice. Do not use cherry pie filling or topping.
- This fruit salad is incredibly versatile! You can use any fruit you have on hand. I also sometimes like to add 1/2 cup shredded coconut.
Nutrition
Calories: 360kcal | Carbohydrates: 75g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 50mg | Potassium: 476mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1580IU | Vitamin C: 40.7mg | Calcium: 54mg | Iron: 1.5mg
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Categories: Gluten Free, Gluten-Free Desserts, Gluten-Free Holiday Recipes, Gluten-Free Thanksgiving Recipes, Latest Recipes, Nut-Free, Side Dishes, Soy-Free
Hi, I'm Erin!
BS Food Science,
MSNutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!
