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Grandma's Fruit Salad
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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
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.
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Printed from tasteofhome.com Dec 1, 2008Copyright Reiman Media Group, Inc © 2008 |