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MARY ALLEBACH'S MUCH-REQUESTED, SCRUMPTIOUS FRUIT SALAD

1 29 oz. can fruit cocktail (use juice)
2 bananas, sliced
2 packages frozen melon balls (cantaloupe and honeydew,
or use fresh melon balls if desired)
2 cans (20 oz. each) frozen pineapple cubes or chunks
(put unopened in freezer for at least an hour or two before
making the fruit salad)
2 apples, diced (red delicious, unpeeled to add color)
2-3 oranges, sectioned and halved
20 red grapes, de-seeded and halved
2 tablespoons Fruit Fresh®

Do not completely thaw the melon balls and pineapple cubes. The salad serves better if the melon
and pineapple are partially frozen.

Mix thoroughly and keep refrigerated until serving.

Our family likes the salad by itself, but you can also serve with a dollop of yogurt or whipped cream
and garnish with a mint leaf.

Enjoy!

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