Classic Gluten-Free Fruit Salad

Written by
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Teri Gruss, MS
Updated 07/30/19
Gluten-Free Classic Fruit Salad Recipe Teri Gruss
Gluten-Free Classic Fruit Salad 2011 (c) Teri Lee Gruss
Prep: 30 mins
Cook: 7 mins
Time to chill cooked dressing: 60 mins
Total: 97 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
194 Calories
3g Fat
40g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 194
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 75mg 25%
Sodium 139mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 3g 11%
Protein 4g
Calcium 41mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This colorful fruit salad is a gluten-free version of the classic fruit salad recipe based on cooked pineapple juice dressing. This is the recipe that we all loved as kids. It's sweet, creamy and the tangy pineapple dressing is delicious.

The recipe serves a crowd of 12 (or more), so if you are cooking for a small group, reduce the volume accordingly.

Ingredients

  • 2 large eggs
  • 3 tablespoons gluten-free sweet rice flour
  • 1/2 cup sugar
  • 1/2 teaspoon Kosher salt
  • 2 (20 ounce) cans pineapple chunks, drain and reserve juice
  • 1 (15 ounce) can apricot halves, cut into bite sizes
  • 2 cups fresh sliced strawberries
  • 1 cup sliced seedless grapes, green or red
  • 1/2 pint of whipping cream
  • 2 cups miniature marshmallows

Steps to Make It

  1. Crack eggs into a medium saucepan. Whisk to blend. Add sweet rice flour. Whisk to blend. Add sugar and salt. Whisk and cook over medium heat until thick and creamy.

  2. Add reserved pineapple juice. Blend and cook until mixture is thickened. Remove from heat and completely cool. This dressing can be made up to one day before making ​a salad. Chill in refrigerator.

  3. Whip cream until peaks form.

  4. Place prepared fresh and canned fruit in a large mixing bowl. Pour chilled dressing over fruit. Use a large spatula to thoroughly blend. Fold in whipped cream and marshmallows - optional.

  5. Cover and chill until ready to serve.

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification.

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