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June 2006 Issue
by Ronda L. Halpin and Victoria Smith
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Winter Fruit Salad

  • 1 can (20 ounces) pineapple chucks in natural juices
  • 1 package (3-1/8 ounces) cook and serve vanilla pudding
  • 1 quart mixed fresh fruit chucks (apple, bananas, oranges, pears, etc.)
  • 3/4 cup chopped pecans or walnuts
  • 1/3 cup flaked coconut
  • Whipped topping, optional
Drain the pineapple, reserving the juice. Set the pineapple aside.

In a saucepan, combine the pineapple juice and pudding mix; Cook over medium heat until thickened. Cool.

Combine the pineapple, other fruit, nuts and coconut in a large salad bowl; add the dressing and stir to coat. Chill until ready to serve. Garnish with whipped topping if desired.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes, plus chilling time
 

 

Mint Fruit Salad
  • 1/3 cup water
  • 1/4 cup sugar
  • 1 tablespoon coarsely chopped mint
  • 2 tablespoon orange, pineapple or grapefruit juice
  • 2 cups pineapple spears, Strawberries, apple wedges, pear slices, blueberries or melon balls
  • Lettuce leaves
  • Mint leaves
Heat the water and sugar to boiling, stirring occasionally; reduce heat. Cover and simmer for 5 minutes.

Pour the sugar syrup on the chopped mint; refrigerate for 1 hour.

Strain the mint mixture, discarding the leaves; stir in the fruit juice. Pour the mint sauce on the prepared fruit. Spoon the fruit and sauce onto lettuce leaves. Garnish with mint leaves.

  • Yields: 4 servings
  • Preparation Time: 30 minutes, plus chilling time

 

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