When we have get togethers with family, one thing I dread getting assigned is the fruit salad. In Utah (and maybe my observations aren’t completely accurate), a fruit salad typically consists of fruit mixed with Jell-O and probably whipped cream. Every once in a while someone gets crazy and throws in stuff like shredded carrots.
This salad isn’t of the jiggly kind. It’s closer to the whipped cream kind (but, there’s no whipped cream in it). And I love it. This picture is from the first time I made it and I’ve since perfected it for my tastes. The first version had peaches in it, but I prefer to just use the tropical fruits. If you like peaches though, by all means, use them. Or whatever fruit strikes your fancy.
- Sunshine Fruit Salad
adapted from this recipe
- 1 8 oz can crushed pineapple
1 20 oz can pineapple chunks
1 large box of instant vanilla pudding (5 oz I think)
1 c sour cream
3 small bananas, sliced
bit of lemon juice
1 11 oz can mandarine oranges, drained
- 1. Dump the crushed pineapple into a large bowl. Drain the pineapple chunks, reserving 1/2 a cup of the juice. Add the reserved juice to the crushed pineapple. Add the sour cream and vanilla pudding to the pineapple, stirring until smooth (well as smooth as possible with the pineapple bits in it).
2. Toss the sliced bananas with a bit of lemon juice so they don’t turn brown. Fold the pineapple chunks, bananas and mandarin oranges into the pudding mixture.
3. Cover and refrigerate for at least 2 hours before serving.