Speedy Seven-Fruit Salad Recipe

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“This makes a great-tasting fruit salad that’s speedy and pretty enough for any occasion,” attests Nancy Zimmerman from Cape May Court House, New Jersey.

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Speedy Seven-Fruit Salad Recipe

Prep/Total Time: 10 min.

Yield: 10-12 Servings

10 10

Ingredients

1 can (29 ounces) sliced peaches, drained
2 medium firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1 cup sliced fresh strawberries
1 cup fresh or frozen blueberries
1 cup seedless grapes
1 jar (16 ounces) maraschino cherries, drained
1/3 cup corn syrup

Directions

In a large bowl, combine all of the ingredients. Serve with a slotted spoon. Yield: 10-12 servings.

Nutritional Facts 3/4 cup equals 164 calories, trace fat (trace saturated fat), 0 cholesterol, 17 mg sodium, 44 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Seven-Fruit Salad in Simple & Delicious March/April 2006, p15

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.