My mother-in-law shared this wonderful Autumn Fruit Salad recipe with me recently. She told me that she's been making this fruit salad for decades.
When I first looked at the list of ingredients I was a little surprised to see it called for some chopped celery. So let's see, celery with some apple, pineapple and some lemon jello? Weird enough that I had to give it a try.
When I make fruit salad I usually just make my mother-in-law's Ambrosia Salad recipe but I think I might add this fruit salad recipe to my rotation.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
While this recipe simple to make, it does require you to boil the crushed pineapples and sugar before adding the other ingredients. Most fruit salad recipes call for you to mix a bunch of ingredients together in a bowl.
To ensure the best possible consistency, make sure the cream cheese is soft. Either let it come to room temperature or zap it in the microwave for a few seconds.
💭 Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
For more great recipes with Crushed Pineapples, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Autumn Fruit Salad recipe (see recipe card for quantities): Crushed Pineapples, White Sugar, Lemon Jello, Cream Cheese, Apples, Celery, Whipped Cream and Pecans.
🥣 How to make Autumn Fruit Salad
In a saucepan, add the pineapple and sugar and bring to a boil until the sugar is dissolved. Boil for 3 minutes then stir in jello and stir until jello is dissolved.
Transfer the mixture to a large bowl. Stir in the cream cheese. Let the mixture cool but don't let it completely set.
Fold in the chopped apples, celery, whipped cream and pecans. Cover and refrigerate until set.
Autumn Fruit Salad
- Bowl for Mixing
- 20 oz Crushed Pineapples, undrained
- ⅔ Cups White Sugar
- 1 pkg Lemon Jello
- 8 oz Cream Cheese, softened
- 1 Cup Apples, diced
- 1 Cup Celery, diced
- 1 Cup Whipped Cream
- ½ Cup Pecans, chopped
- In a saucepan, add the pineapple and sugar and bring to a boil until the sugar is dissolved. Boil for 3 minutes then remove from heat. Add in the jello and stir until jello is dissolved.
- Transfer the mixture to a large bowl. Stir in the cream cheese. Let the mixture cool but don't let it completely set.
- Fold in the chopped apples, celery, whipped cream and pecans. Cover and refrigerate until set.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Hello Rodney. I have a question on the Autumn SaIad. I was wondering if we are suppose to make up the lemon jello per the package instructions for regular jello or just put the dry package in? I would assume just the dry package but I want to be sure.
It looks and sounds wonderful, I can't wait to try it. Many Thanks
Thanks for asking. You add the dry jello mix. No need to make actual jello.