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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    25 servings

Ingredients

  • 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 melon
  • 2 cups fresh strawberries, halved
  • 2 cups fresh blueberries
  • 2 cups seedless grapes
  • 2 medium firm bananas, sliced

Directions

  • 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.
Nutrition Facts
3/4 cup: 82 calories, 0 fat (0 saturated fat), 0 cholesterol, 43mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

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