Potluck Fruit Salad Recipe

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Light and creamy, this tasty fruit salad gets gobbled up with gusto at every gathering. I can count on taking home an empty bowl.—Fran Du Bay, Corrales, New Mexico
TOTAL TIME: Prep: 20 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 30 servings

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 eggs, lightly beaten
  • 2 cups whipped topping
  • 3 pints fresh strawberries, sliced
  • 6 cups green grapes
  • 6 medium firm bananas, cut into 1/2-inch slices
  • 6 kiwifruit, peeled, halved and sliced

Nutritional Facts

One 3/4-cup serving (prepared with reduced-fat whipped topping) equals 99 calories, 1 g fat (1 g saturated fat), 14 mg cholesterol, 5 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.

Directions

  1. Drain pineapple, reserving juice; set pineapple aside. In a large saucepan, combine sugar and flour. Stir in the orange juice, lemon juice and reserved pineapple juice. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Cool to room temperature, stirring several times, about 20 minutes. Fold in whipped topping. In a large bowl, combine strawberries, grapes, bananas, kiwi and pineapple. Add dressing; toss. Serve immediately. Yield: 30 servings.
Originally published as Potluck Fruit Salad in Taste of Home August/September 2001, p54

Nutritional Facts

One 3/4-cup serving (prepared with reduced-fat whipped topping) equals 99 calories, 1 g fat (1 g saturated fat), 14 mg cholesterol, 5 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.

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MY REVIEW
Reviewed Jun. 16, 2011

"This is one of the best fruit salads ever. Easy to make and everyone enjoys it."

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