fruit salad recipes

HOT CURRIED FRUIT

2 (1 lb.) cans fruit for salad (or equivalent in assorted canned fruits)2 bananas, sliced1/2 c. butter, melted3/4 c. brown sugar1 1/2 tsp. curry powder
Drain canned fruit and let stand in colander overnight in refrigerator. Next day, make a sauce of butter, brown sugar and curry powder. Arrange over fruit, and bake 1 hour at 300 degrees. Serves 6-8.

fruit salad recipe

FRUITED CURRY CHICKEN SALAD WITH EQUAL

25% calorie reduction from traditional recipe.
Chicken Salad:
2 cups cubed cooked chicken breast1 cup halved red seedless grapes1 cup well drained canned pineapple chunks2/3 cup thinly sliced celery1/2 cup Orange Curry Mayonnaise1/4 cup toasted slivered almonds
Combine all ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Just before serving, sprinkle almonds over top of salad.
Orange Curry Mayonnaise:
1 cup light or fat-free mayonnaise1/2 cup orange juice concentrate, thawed*2 tablespoons Equal® Spoonful**2 to 3 tablespoons reduced-fat milk1 1/2 teaspoons curry powder
Combine all ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Makes 6 servings.
* Make remainder of concentrate into orange juice.
** May substitute 3 packets Equal® sweetener.
Submitted by: Equal

fruit salad recipes

COCONUT FRUIT SALAD

3 bananas2 Gala apples1 can of sliced pineapple (in its own juice)coconutpecans
Drain pineapple. Slice bananas, apples and pineapple to desired thickness. Combine in a serving bowl.
Add desired amount of coconut and chopped pecans to top it off.
Submitted by: Briana Johnson

fruit salad recipes

EASIEST EVER FRUIT SALAD

1-30 oz. can fruit cocktail, drained*1-11 oz. can mandarin oranges, drained*1- 20 oz. can pineapple chunks, do not drain*2 firm bananas, sliced approx. 1 in. thick, optional1 box instant vanilla pudding *
Combine all ingredients, stirring until dry pudding moisture is fully incorporated into the fruit mixture. Salad will appear to be runny, but will thicken as the pudding absorbs the pineapple juice. Chill for at least 1/2 hour or overnight. Stir before serving.
If salad sits for longer than 4 hours before serving, I have found that it is best to add the optional sliced bananas just before serving, as they will brown slightly, however, it will only affect the appearance, not the flavor of the salad if the bananas darken.
Variations include adding other canned or fresh fruits, using another flavor of pudding mix, such as lemon, coconut, banana, etc. When my children were younger I would add marshmallows or shredded coconut, or even chopped nuts.
*Note: as a diabetic, I use fruit canned in juice instead of syrup, and sugar-free instant pudding. This does not compromise taste or quality. My family actually prefers it this way. When you serve this salad, you WILL get many compliments, and even recipe requests. Whether or not you feel guilty, because it was so easy is up to you - :o)
ENJOY!!!
Submitted by: Kathy McGinnis

fruit salad recipes

creamy fruity salad recipe

Ingredients
2 medium banana, diced
2 medium apple, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbit, drained, juice reserved
2 cups sliced strawberry
2 cups grapes
1/4 cup pecan, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
1/2 cup water

Directions
1Combine bananas, apples and lemon juice in large mixing bowl.
2Toss until evenly coated.
3Add pineapple, strawberries, grapes and pecans.
4In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
5Add pudding mixture to fruit.
6Mix gently until throughly coated.
7Refrigerate until ready to serve.