Grandma's Fruit Salad Recipe

5 4 11
Grandma's Fruit Salad Recipe
Grandma's Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Grandma's Fruit Salad Recipe

Read Reviews
5 4 11
Publisher Photo
"I can't believe how easy this pretty salad is to make," says Carolyn Tomatz of Jackson, Wisconsin. The colorful blend of bananas, pineapple, pears and peaches and grapes is tossed with a creamy pudding sauce. "People of all ages enjoy this dish," Carolyn notes.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15 ounces) reduced-sugar sliced pears, drained
  • 1 can (15 ounces) sliced peaches in juice, drained
  • 1-1/2 cups seedless red grapes
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 2 medium firm bananas
  • 3 tablespoons lemon juice
  • 1 jar (10 ounces) maraschino cherries, well drained

Directions

Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple,pears, peaches and grapes. Cover and chill.
Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature.
Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers. Yield: 12 servings, 1/2 cup per serving.
Originally published as Grandma's Fruit Salad in Light & Tasty December/January 2004, p42

Nutritional Facts

1/2 cup: 140 calories, 0 fat (0 saturated fat), 0 cholesterol, 53mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 0 protein. Diabetic Exchanges: 2 fruit.

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15 ounces) reduced-sugar sliced pears, drained
  • 1 can (15 ounces) sliced peaches in juice, drained
  • 1-1/2 cups seedless red grapes
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 2 medium firm bananas
  • 3 tablespoons lemon juice
  • 1 jar (10 ounces) maraschino cherries, well drained
  1. Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple,pears, peaches and grapes. Cover and chill.
  2. Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature.
  3. Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers. Yield: 12 servings, 1/2 cup per serving.
Originally published as Grandma's Fruit Salad in Light & Tasty December/January 2004, p42

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mollymay4 User ID: 6481847 150581
Reviewed Sep. 2, 2014

"i followed the recipe as written and it is very good. You can certainly mix and match your fruits without fear of messing it up."

MY REVIEW
sd20 User ID: 5560294 138225
Reviewed Mar. 8, 2012

"I have made this salad several times and it is easy and wonderful! :)"

MY REVIEW
jenny73 User ID: 1172134 144083
Reviewed Feb. 5, 2012

"This is my family's favorite fruit salad."

MY REVIEW
lotia16 User ID: 1074888 206470
Reviewed Jul. 28, 2010

"I love the dressing for this fruit salad!"

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