Grandma's Fruit Salad
Light & Tasty
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"I can't believe how easy this pretty salad is to make," says Carolyn Tomatz of Jackson, Wisconsin. The colorful blend of bananas, pineapple, pears and peaches and grapes is tossed with a creamy pudding sauce. "People of all ages enjoy this dish," Carolyn notes.
SERVINGS: 12
CATEGORY: Low Fat
METHOD:
TIME: Prep: 25 min. + chilling
Ingredients:
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 can (15 ounces) reduced-sugar sliced pears, drained
- 1 can (15 ounces) sliced peaches in juice, drained
- 1-1/2 cups seedless red grapes
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 2 medium firm bananas
- 3 tablespoons lemon juice
- 1 jar (10 ounces) maraschino cherries, well drained
Directions:
Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple,pears, peaches and grapes. Cover and chill.
Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature.
Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers. Yield: 12 servings, 1/2 cup per serving.