Pineapple-Glazed Fruit Medley Recipe

Pineapple-Glazed Fruit Medley Recipe photo by Taste of Home

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This recipe goes well with any meal as a dessert or side dish. The glaze makes it shine.

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Pineapple-Glazed Fruit Medley Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

10 5 15

Ingredients

1 can (8 ounces) pineapple chunks
1 small banana, sliced
6 green grapes, halved
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon apricot preserves
1/2 teaspoon lemon juice

Directions

Drain pineapple, reserving juice. In a small bowl, combine the pineapple, banana and grapes; set aside.
In a small saucepan, combine the sugar, cornstarch and reserved pineapple juice. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in preserves and lemon juice. Cool completely. Pour over fruit and toss gently to coat. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 161 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 42 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Pineapple-Glazed Fruit Medley in Reminisce April/May 2011, p58

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.