How to Make Spiked Fruit Salad


Start to Finish: 1 hour

Servings: 6

Difficulty: Beginner

A fresh fruit salad with just a hint of boozy kick is a festive way to celebrate summer. When temperatures fall and you can't find as much variety in your local produce section, opt for frozen or even canned fruits. A spiked fruit salad made with those alternatives won't taste quite the same as one made with fresh, ripe fruit, but it will still be delicious.

Don't be afraid to substitute freely -- Not a papaya fan? Use guava instead, or leave it out entirely. Can't find blackberries? Double up on the blueberries. Use the fruits you enjoy and can find in your market.


  • If you like banana in your fruit salad, add it just before serving to prevent browning.


  • 1 pound strawberries
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint blackberries
  • 1 large papaya
  • 1 large mango
  • 1 fresh pineapple or a 15-ounce can of pineapple chunks
  • 1 to 2 medium apples
  • 1 medium pear
  • 2 teaspoons lime juice
  • 1/4 cup spiced rum
  • 1/4 teaspoon vanilla extract
  • 1/2 cup sugar
  • 8 to 12 fresh mint leaves
  • 2 to 3 bananas


Rinse and hull the strawberries. Cut the strawberries into quarters and place them in a large salad bowl.

Rinse the blueberries, raspberries and blackberries, then add them to the bowl with the strawberries.

Peel the mango and papaya. Dice them into bite-sized pieces. Put the pieces into the bowl with the berries.

Peel and cut the pineapple into bite-sized pieces, or drain the juice if you are using the canned variety. Add the pieces to the salad bowl.

Dice the apples and pear. Place them in a small bowl and toss with the lime juice. Drain the juice and put the apples and pear into the large salad bowl with the rest of the fruit.

In a small bowl, mix the rum, vanilla and sugar. Pour this mixture over the fruit and gently fold to distribute the sauce and mix the fruits. Refrigerate the mixture for at least 30 minutes.


  • If you plan to serve this salad to a mixed-age gathering, or some of your guests avoid alcohol, set some of the salad aside before adding the rum mixture.

Just before serving, add sliced bananas if you are using them. Julianne the mint leaves and sprinkle them over the salad.


Try this single-fruit version from Bon Appetit: Spiked Watermelon Salad

Gelatin fruit salad isn't just for kids -- especially when it's made with white wine as in this recipe from Cooking Light: Sparkling White-Sangria Salad

Fruit salad season doesn't have to end with summer. Try this Rum-Spiked Winter Compote from Cooking Light.

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