Refreshing Fruit Salad Recipe

Refreshing Fruit Salad Recipe photo by Taste of Home

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I keep cans of fruit in the refrigerator so they'll be cold whenever we want to be refreshed with this salad. My husband loves it. With a touch of mustard added, the dressing is also good over a green salad. -Annette Hemsath, Sutherlin, Oregon

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Refreshing Fruit Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
1 medium ripe banana, sliced
1/2 cup halved seedless grapes
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon honey
1/4 cup chopped walnuts
1/4 cup flaked coconut, optional

Directions

In a serving bowl, combine the fruit. In another bowl, combine the mayonnaise, sour cream and honey. Pour over fruit and toss to coat. Cover and refrigerate.
Just before serving, stir in walnuts and coconut if desired. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 541 calories, 30 g fat (6 g saturated fat), 23 mg cholesterol, 140 mg sodium, 68 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Refreshing Fruit Salad in Reminisce Extra October 2001, p52

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.