Caramel Fruit Salad
This Caramel Fruit Salad is a sweet, creamy, and refreshing twist on the classic fruit salad. Made with a mix of seasonal fruits and a silky homemade caramel drizzle, it's perfect for holidays, potlucks, picnics, or just a fun and healthier dessert. Quick to make, customizable, and absolutely irresistible!
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Small saucepan (for caramel)
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowls or cups
Ingredients
- 🍎 For the Fruit Salad:
- 2 medium apples chopped
- 2 ripe bananas sliced
- 1 cup strawberries sliced
- 1 cup seedless grapes halved
- 1 cup pineapple chunks fresh or canned, drained
- 1 tablespoon lemon juice to prevent browning
- 🍯 For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into cubes
- ½ cup heavy cream
- 1/4 teaspoon salt optional for salted caramel
- 1 teaspoon vanilla extract optional
Instructions
- Prep the Fruit:
- Wash and chop all fruits into bite-sized pieces. Toss the apple and banana slices in lemon juice to prevent browning.
- Make the Caramel:
- In a medium saucepan over medium heat, melt the sugar while stirring constantly. Once fully melted and amber-colored, carefully add the butter and stir until combined. Slowly pour in the heavy cream, stirring as it bubbles. Let simmer for 1–2 minutes. Remove from heat and stir in salt and vanilla if desired. Let cool slightly.
- Assemble the Salad:
- In a large bowl, gently mix the prepared fruits. Drizzle the caramel sauce over the top and toss lightly until evenly coated.
- Serve:
- Spoon into serving bowls or cups. Optionally, top with toasted nuts, whipped cream, or mint leaves.
Notes
Make the caramel ahead and store it in the fridge for up to a week. Warm slightly before using.
You can substitute store-bought caramel sauce for convenience.
Add-ins like coconut flakes, pecans, or mini marshmallows can enhance texture and flavor.
Best served fresh, but you can refrigerate for up to 24 hours.