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Brunch Fruit Salad

 Brunch Fruit Salad
This appealing fruit salad from Millie Vickery of Lena, Illinois is a lovely addition to breakfast, lunch or supper. Convenient canned and fresh fruits are tossed with a quick-to-cook sauce.
10 ServingsPrep/Total Time: 30 min.


  • 1 can (20 ounces) pineapple chunks
  • 2 large firm bananas, cut into 1/4-inch chunks
  • 1 cup green grapes
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 medium red apple, sliced
  • 1 medium green apple, sliced
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/3 cup orange juice
  • 1 tablespoon lemon juice


  • Drain pineapple, reserving juice. Combine the pineapple, bananas,
  • grapes, oranges and apples in a large bowl; set aside.
  • In a small saucepan, combine sugar and cornstarch. Add the orange
  • juice, lemon juice and reserved pineapple juice; stir until smooth.
  • Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over
  • fruit; mix gently. Cover and refrigerate until serving. Yield: 10
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 161 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 42 g carbohydrate, 2 g fiber, 1 g protein.