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Tangy Fruit Punch Recipe

Tangy Fruit Punch Recipe

A variety of fruity flavors mingles in this rosy refreshing punch. It's a popular beverage for a brunch, since its versatile sweet-tart taste goes wonderfully with all kinds of foods. —Ann Cousin New Braunfels, Texas
TOTAL TIME: Prep/Total Time: 15 min. YIELD:25-30 servings


  • 1 can (46 ounces) pineapple juice
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup thawed lemonade concentrate
  • 1 cup water, divided
  • 1/2 cup sugar
  • 2 large ripe bananas
  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 2 liters ginger ale, chilled


  • 1. In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar.
  • 2. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale. Yield: 25-30 servings (about 5 quarts).

Nutritional Facts

1 serving (1 cup) equals 115 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 29 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Tangy Fruit Punch

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Reviewed Aug. 31, 2013

"I am a TOH field editor and have made this recipe too many times to count!!! It is so refreshing and can be made up ahead except for adding in the ginger ale right before serving. I love that it feeds a lot of people, as we have used this for many special occasion family get togethers!"

Reviewed May. 28, 2012

"I've had this many times.The best punch I've come across,so good in fact I'm making it for my sons garden wedding."

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