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Glazed Fruit Bowl

 Glazed Fruit Bowl
This quick-to-fix fruit salad combines summer favorites such as cantaloupe, honeydew and strawberries into a refreshing side dish. You can substitute other fruits if you like. —Christine Wilson, Sellersville, Pennsylvania
25 ServingsPrep/Total Time: 30 min.


  • 2 cans (20 ounces each) unsweetened pineapple chunks
  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 2-1/2 cups orange juice
  • 1 small cantaloupe, cubed
  • 3-1/2 cups cubed honeydew
  • 2 cups fresh strawberries, halved
  • 2 cups fresh blueberries
  • 2 cups seedless grapes
  • 2 medium firm bananas, sliced


  • Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard
  • remaining juice or save for another use.) In a large saucepan,
  • combine the pudding mix, pineapple juice and orange juice. Cook and
  • stir over medium heat until mixture boils and thickens. Remove from
  • the heat; cool.
  • In a large bowl, combine the pineapple, melons, berries, grapes and
  • bananas. Drizzle with pudding mixture. Refrigerate until serving.
  • Yield: 25 servings.
Nutritional Facts: 3/4 cup (prepared with sugar-free pudding mix) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, 43 mg sodium, 20 g carbohydrate, 2 g fiber,

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Glazed Fruit Bowl (continued)

Nutritional Facts: 1 g protein. Diabetic Exchange: 1-1/2 fruit.