Five-Fruit Salad Recipe

Five-Fruit Salad Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

From Huntsville, Ohio, Sharron Botts relates, “I attended a brunch one summer, and when I saw this fruit salad, I had to make it. I later took it to a class reunion, and everyone loved it.” TIP: “It looks most impressive when served in a clear glass bowl,” says Sharron.

This recipe is:

Quick

[X]

Rate Five-Fruit Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Five-Fruit Salad Recipe

Prep/Total Time: 5 min.

Yield: 6 Servings

5 5

Ingredients

1-1/3 cups frozen unsweetened strawberries, thawed and halved
1 cup fresh blueberries
1 medium banana, sliced
3/4 cup green grapes
1 can (21 ounces) peach pie filling

Directions

In a large bowl, combine all the ingredients. Refrigerate until serving. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 152 calories, trace fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Five-Fruit Salad in Quick Cooking September/October 2005, p9

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.