I’ve got this hazy memory of sitting under a sun-bleached parasol in my gran’s back garden, a chipped old bowl of fruit salad chilling beside the jug of squash. It was the 90s. I had sticky fingers, a mosquito bite, and exactly zero worries. The fruit salad? Glorious. No whipped cream, no fanfare — just ripe fruit, kissed with something citrusy and sweet, and spooned up while you watched ants try their luck on the patio.
Delia’s version reminds me of that. It’s got a little upgrade (hello, luscious fruit glaze), but it’s still simple. Honest. The kind of thing you can throw together when you’re sticky, sweaty, and craving something cool — but also something real. And I promise you, this is not one of those sad fruit salads from a tin. This one actually tastes like summer.
Why You’ll Love It
- Fresh and fabulous — Bright fruit with a sweet citrusy glaze? Yes please.
- No cooking skills needed — If you can chop and stir, you’re good.
- Totally flexible — Use whatever fruit you’ve got lying around (the softer, the better).
- Kids love it — Even picky ones can’t resist fruit bathed in sunshine.
- Grown-ups love it too — Especially with a spoon of Greek yogurt or splash of prosecco.
- It keeps surprisingly well — Make it ahead and let the flavours mingle in the fridge.
Ingredients
- Juice from 1 lemon
- Juice from 1 orange (or lime if you’re feeling zesty)
- Juice from a can of pineapple (enough to total about 1 cup of juice combined)
- 2 tablespoons cornstarch
- ¾ cup sugar
- 6–8 cups diced fresh fruit (mix of apples, oranges, pears, peaches, strawberries, raspberries, melon, bananas, pineapple, mandarins—your call)
How to Make It
Get your juice bubbling:
In a small saucepan, combine the citrus and pineapple juices. Whisk in the cornstarch and sugar. Heat over medium heat, stirring often, until it thickens — about 5 minutes. It’ll go from cloudy to glossy and clingy pretty quick.
Let it chill:
Take the pan off the heat and let the sauce cool completely. You don’t want to pour it over fruit while it’s hot or you’ll end up with sad mush.
Chop the rainbow:
While the sauce cools, dice up all your chosen fruits into nice bite-sized pieces. I like a mix of crunch (apple, pear), squish (peach, banana), and tart (berries, orange segments).
Mix and mingle:
Once the sauce is room temp, pour it over the fruit and gently toss it all together. Try not to squash the softer bits like raspberries — be tender!
Serve it fresh:
Spoon into bowls or a big glass trifle dish if you’re feeling fancy. Optional but encouraged: a sprig of mint or a curl of citrus zest on top.
Common Mistakes and How to Dodge Them
Why is my fruit salad watery?
You probably used thawed frozen fruit — it releases more juice. Fresh is best here.
My sauce went lumpy. Help!
You likely added the cornstarch to hot liquid. Always mix it in while the juice is still cold, then heat gently.
Some fruit tastes off.
Overripe bananas can get weird fast. Add them just before serving or skip if you’re unsure.
The apples turned brown.
Toss them in lemon juice straight after chopping — works like a charm.
Storage and Reheating
This salad keeps well in the fridge for 2–3 days, tightly covered. The flavours get even better by day two, but some fruits (like bananas or strawberries) might start to go a bit soft.
Don’t freeze it — the texture gets mushy and sad. No one wants icy melon.
Frequently Asked Questions
Can I use canned fruit instead of fresh?
Sure! Just drain it well and cut it into chunks. You might want to skip extra sugar since it’s often packed in syrup.
Can I make it ahead?
Definitely. Just hold back the banana until the last minute to keep it from browning.
What’s the best fruit combo?
Apples, strawberries, pineapple, and mandarin oranges are my go-tos. Throw in something like kiwi or mango if you’re feeling tropical.
Is this a dessert or a side?
Why not both? It’s light enough for a snack, sweet enough for pudding, and cheerful enough for a brunch table.
Nutrition Facts (Per Serving)
- Calories: 97
- Fat: 0.5g
- Carbs: 24g
- Sugars: 16g
- Protein: 1.4g
- Fiber: 3.3g
- Sodium: 2.6mg
Delia Smith Fruit Salad
Description
A refreshing bowl of juicy fruits tossed in a glossy, citrusy glaze — Delia’s fruit salad is like edible sunshine with a nostalgic twist.
Ingredients
Instructions
- In a saucepan, whisk juices, sugar, and cornstarch. Cook over medium heat until thickened (about 5 minutes). Cool.
- Chop fruits into bite-sized pieces.
- Pour cooled sauce over fruit. Toss gently.
- Serve chilled with whipped cream or yogurt if you like.
Notes
- Use fresh, seasonal fruit for best texture and flavour.
- Avoid overripe or thawed frozen fruit unless you like extra juice.
- Adjust sugar to taste depending on how sweet your fruits are.
- Add zest or herbs (like mint) for an aromatic finish.