Thursday, January 16, 2014

Fruit Salad

Photo courtesy of the Cooking Corner.

     What's the one dish that I have to make every family and holiday dinner? Why fruit salad of course. The kids and their kids are all big on fruits and this is a versatile and easy way to make them happy. It's nice because it can mostly be made ahead (save the bananas) and can be served plain in a dish or over a short cake. This is also customizable so that you can use what you have on hand or add whatever you like. It's a great beginner recipe.

Fruit Salad
2 large cans fruit cocktail, not drained
1 large banana
1 container (pt.) strawberries, fresh or frozen*

Variations -
1 small can Mandarin oranges, not drained
1 pkg. (pt.) blueberries, fresh or frozen*
3-14.5 oz. cans of mixed tropical fruit, not drained
1 small can pineapple chunks, not drained

*Thaw fruit day prior in refrigerator.

Pour mixed fruit and juices into a large bowl with lid. Add berries. Mix well. 

Cover and refrigerate until needed. 

One to three hours before serving, slice banana into fruit. Stir well to mix, cover and return to chill until needed. 

Use slotted spoon to serve. Serves 8-10.

Optional - top with whipped topping.

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