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Brunch Fruit Salad Recipe

Brunch Fruit Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings


  • 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


  • 1. Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
  • 2. 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.