Mix the mixed fruit, peaches and pear halves, reserving liquid. Add pineapple chunks and juice.
Add entire can of concentrated frozen orange juice and some of the reserved liquid, if needed, to cover all the fruit.
Save remaining reserved liquid to add after adding bananas and kiwi, if needed, to cover fruit.
Chill.
Before serving, add sliced bananas and kiwi.
This is a good salad to take out or serve if having friends in for breakfast.
up lime syrup for mojito fruit salad.
To make sorbet, churn
irm.
For the fruit salad, combine all fruit in a large glass
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
Drain mixed fruit and cherries.
Drain pineapple, reserving liquid.
Slowly stir vanilla pudding and almond extract into pineapple juice until thickened.
Add mixed fruit, pineapple chunks and cherries.
Chill.
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
Drain pineapple and mixed fruit.
Combine pudding mix with drained juice.
Add Tang; stir well.
Mix in fruit gently.
Chill. Yields 4 servings.
Drain pineapple and chunky mixed fruit before adding to peach pie filling. Add as many strawberries as desired. You can also add other fruits such as grapes or kiwi fruit. Add sliced bananas last. Let chill before serving.
Take juice from fruit and mix with eggs, flour, sugar and margarine.
Cook until it thickens.
Let mixture cool, then pour over mixed fruit, bananas and marshmallows.
Fold in and refrigerate until ready to serve.
Drain pineapple, mixed fruit and peaches, reserving pineapple juice.
Combine juice, pudding mix and instant breakfast drink; stir well.
Combine fruit and dressing; toss gently.
Chill. Yield: 6 to 8 servings.
For the fruit salad: Combine all the ingredients in
Drain mixed fruit; do not save juice.
Drain pineapple; reserve juice.
Combine Tang and instant pudding.
Add pineapple juice to dry mixture; stir.
Add fruit and toss.
Garnish with cherries.
Drain
juice
from pineapple and mixed fruit.
Mix with pudding
and cook over medium heat until thick.
Cool and pour over fruit.
Drain pineapple and mixed fruit, reserving pineapple juice. Combine juice, pudding mix and Tang.
Stir well.
Combine fruit and dressing; toss gently.
Chill.
Drain and mix chunk pineapple, mixed fruit or fruit cocktail, bananas, peeled apple (cut in small pieces) and mandarin oranges. Add cherries.
I grind mine up with the juice to add color and add 1 deal Cool Whip.
Drain juice from pineapple and save.
Mix drained pineapple with undrained mixed fruit.
In a separate bowl, mix the pineapple juice with pudding mix, Tang and bananas.
Pour over fruit and chill.
Drain pineapple and mixed fruit, saving liquid.
Drain oranges.
Slice bananas and toss with lemon juice to prevent turning brown.
Mix pudding, using fruit juices instead of milk. Add Tang.
Combine fruits and pudding mixture.
Drain pineapple and mixed fruit, reserving pineapple juice. Combine juice, pudding mix and instant drink.
Mix; stir well. Combine with fruit; toss gently.
Chill!