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Festive Fruit Salad Recipe

Photo by: Taste of Home

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As colorful as the leaves on the autumn trees, this fruit salad disappears fast down to the last spoonful. The light dressing doesn't hide the refreshing flavors of the fruit. Pecans add crunch and the rich flavor of the harvest season. -Julianne Johnson, Grove City, Minnesota

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12-16 Servings
Prep: 25 min. + chilling

Ingredients

1 can (20 ounces) pineapple chunks
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves

Directions

Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate.
In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour. Yield: 12-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 161 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 9 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.

Festive Fruit Salad published in Taste of Home October/November 1994, p35

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