Crock-Pot Hot Fruit Salad

Staff Writer
Crock-Pot Hot Fruit Salad
Taste of Home

My old-fashioned fruit salad is convenient to make in the slow cooker when your oven and stovetop are occupied with other dishes. It's delicious alongside roasted meats, or even served over pound cake for dessert.

— Debbie Kimbrough, Lexington, Mississippi

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10
Servings
264
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups sugar
  • 1/2 Cup butter, melted
  • 1/4 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/8 Teaspoon salt
  • Two 15 1/4 -ounce cans sliced peaches, drained
  • Two 15 1/4 -ounce cans sliced pears, undrained
  • One 23-ounce jar chunky applesauce
  • 1/2 Cup dried apricots, chopped
  • 1/4 Cup dried cranberries

Directions

In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt.

Stir in the remaining ingredients.

Cover and cook on high for 2 hours or until heated through. 

Crock-Pot Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Crock-Pot Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nutritional Facts

Total Fat
9g
14%
Sugar
43g
N/A
Saturated Fat
6g
29%
Cholesterol
24mg
8%
Protein
1g
2%
Carbs
48g
16%
Vitamin A
106µg
12%
Vitamin C
17mg
28%
Vitamin D
0.2µg
N/A
Vitamin E
1mg
6%
Vitamin K
3µg
4%
Calcium
16mg
2%
Fiber
4g
16%
Folate (food)
6µg
N/A
Folate equivalent (total)
6µg
2%
Iron
0.8mg
4.7%
Magnesium
12mg
3%
Monounsaturated
2g
N/A
Niacin (B3)
0.8mg
4.1%
Phosphorus
27mg
4%
Polyunsaturated
0.4g
N/A
Potassium
258mg
7%
Sodium
39mg
2%
Sugars, added
26g
N/A
Trans
0.4g
N/A
Zinc
0.2mg
1.5%

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