Fruit Salad

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 12
  • About This Recipe

    “A lovely fruit salad to add to your buffet or picnic.”

    Ingredients

  • 1 (15ounce) cans pineapple chunks, drained( reserve juice)
  • 1/2 cupsugar
  • 2tablespoonsflour
  • 1egg, beaten
  • 1cuppecans, chopped
  • 3bananas, sliced
  • 2 (11ounce) cans mandarin orange segments, drained
  • 3mediumapples, chopped( unpeeled)
  • 1/2 lbred seedless grapes, halved
  • Directions

  • Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten egg.
  • Cook over low heat, stirring constantly until smooth and thickened.
  • Allow to cool.
  • In a large bowl, combine pecans with pineapple chunks, bananas, orange segments, apples and grapes.
  • Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated.
  • Chill before serving.
  • Reviews

  • “This was a big hit at the party; everyone just loved it. Very easy to make; one suggestion, I prepared everything including the pineapple mixture a day before, then added everything together for approx. 6 hours; PERFECT! It wasn’t as good the day after(a little soggy is all),(I was lucky enough to take some home) Great recipe, thanks very much.”

  • “My husband and I are on a raw foods fruit diet kind of thing, so I substituted Splenda for the sugar.Delicious.I bet making the dressing with other fruit juices would be just as good.Thanks for posting.”

  • “Yummy!My daughter-in-law made it for dinner tonight.She used the juice from the mandarin oranges instead of pineapple juice (just an error)but it still turned out very good.”

  • “This is a great salad.It goes just right with every type of meal especially those heavy holiday ones.Everyone loves it.I always ended up with an empty bowl.Thank you so much for sharing”

  • “DH couldn’t get enough of this.This is an easy salad to put together and the sauce was delicious.I will make again, thank you so much for sharing this great recipe.”

  • “I made this today to take for our annual 4th of July picnic.I loved it, with the exception of two things.1.The bananas turn kind of squishy in the liquid. 2. The liquid never really got thick- it was very thin.I just had a bowl and love the taste though.Threw in a few blueberries for color too.Thanks!”

  • “This was my first time making fruit salad, but it definitely won’t be my last.This is an excellent recipe! I can’t wait to try it with some different fruits.Thanks for the recipe!”

  • “I used orange juice instead of pineapple juice because it’s all I had and it turned out great! Best fruit salad I’ve ever had! My dad even loved it and he isn’t a big fan of fruit. It’s definately going in my personal cook book.=)”

  • “Thank you for such a great recipe.I absolutely loved it.It was so easy to make too!I made it for a kid’s party and the Mommies loved it.I added one sliced sweet mango and garnished with fresh whole strawberries (see photo).”

  • “Terrific recipe and I’m sure it would lend itself to your favorite fruits or the choice you have on hand.I had fresh pineapple so therefore had no pineapple juice.I replaced it with 1 cup of white grape juice and that seemed fine. A definite do again, Mary.Thanks.”

  • “Served this for our Easter dinner and everyone loved it.Thanks Mary for a recipe that is now a family favorite.”

  • “This salad reminds me of a recipe my Grandmother made for almost all family gatherings. Great because you can throw in any kind of fruit you desire.Glad I ran across this one. Thanks!”

  • “Served this for a large dinner the day after Christmas & it was a hit. Very easy to make & I will for sure recommend to others.”

  • “I doubled this for Thanksgiving and used canned cherries and peaches instead of fresh apples and grapes and it was delicious. I drained the fruit and made the dressing ahead and combined them just before serving. I served it with some whipped cream-I will be making this for Christmas also.”

  • “Wonderful recipe that was a great addition to my brunch table. I didn’t have mandarin oranges, so added fresh sectioned ones. Thanks so much for sharing your recipe, Mary!”

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