Easy Fabulous Fruit Salad with Orange Vanilla Bean Dressing
Wow. Ree Drummond has the best, and I mean the very best, Vanilla-Orange dressing for a fruit salad. I. Wished. You. Could. Smell. THIS. Wow. Just, Wow. It smells like you have been plopped down in the middle of an orange grove with a basket of vanilla pods. Wow. You have to try this. It’s so simple and so easy. It’s basically a simple syrup flavored with orange juice instead of water. I’ve made a few small changes, but this is classic Pioneer Woman at her (always great!) best.
This is so easy. You just make the simple syrup by boiling the sugar, water, vanilla bean, orange juice and zest and you’re there. Let it cool and pour over the fruit.
And speaking of fruit, let’s talk about what kind of fruit holds best for large group serving.
Easy Fruit Salad for a Large Crowd
Successful Make Ahead Fruit Salad – All you need to to know:
- These fruits should to be served within a hour of preparation: bananas, kiwi.
- Apples and pear slices can be soaked for 10 minutes in a salt solution made from half a teaspoon of Diamond Crystal kosher salt dissolved in one cup of cold water. After 10 minutes, drain them, pat dry or cover and refrigerate. They will hold up to 2 hours this way. When you’re ready to use them, a quick rinse under cold running water completely washes away any traces of salt. This allows you to enjoy a fresh-tasting and good looking apple, well after it’s originally cut.
- These fruits can be served within 2 days of preparation: strawberries,
- These fruits can be served within 2 days of preparation: pineapples, watermelon.
- These fruits can be served within 3-4 days of preparation: mandarin oranges (keep in the can until ready to serve), mangos, blue berries, grapes.
Obviously, this list depends on the condition of the fruits and veggies when you buy them. If something is in sad shape when you buy it, you can’t expect it to last a full week; use common sense and if something doesn’t look (or smell!) right, throw it out!
SIDE NOTE: One of the best things I ate last summer was ice cold watermelon chunks. We prepped a large batch of watermelon for a church Youth Conference, piled them on very large platters, covered them and for the next 2 days pulled them out to serve. They were ice cold and WONDERFUL, but best of all they were just as good on day 2 (and even day 3) as day 1.
- Storing your fruit in a soupy lake of glaze or dressing will cause it to degrade quicker. You’ll want to drain and reserve the glaze, refrigerating it in a separately covered container.
- Refrigerate the fruit, covered.
Know your Quantities
An average pineapple peeled and cored should produce about 4.5 cups of fruit
A quart of strawberries, hulled and quartered, is about 4 cups
One pint of blueberries should fill 2 dry cup measures—and should come right to the top of the pint container in which they are sold. Chances are, your pint will weigh about 12 ounces…give or take a little.
Seedless grapes weigh less on average than similar-sized grapes with seeds. When I measured my pound of seedless grapes it contained about 2.5 cups
Pin for Later
Or Make Now
This smells heavenly! All fruit except bananas, kiwi and apples are a good choice for this fruit salad.
- 1 cup sugar
- 1 cup orange juice juice of 1 orange
- 1 tablespoon orange zest zest of 1 orange
- 1 vanilla bean
- 2 quarts strawberries - sliced (8 cups total)
- 2 pints blueberries 4 cups total
- 2 (23.5 ounce) bottles mandarin oranges 5 cups total
- 2 pounds green grapes 5 cups total
Split vanilla bean and scrape out seeds. Put all dressing ingredients in a medium sauce pan and bring to a boil. Reduce to a simmer and simmer, uncovered, 15 minutes. Let cool.
While dressing is cooling prep the fruit. Wash the berries and grapes and hull and slice the strawberries.
When ready to serve toss fruit in a large bowl with the dressing.
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