Wednesday, July 11, 2012

PENNSYLVANIA FRUIT SALAD

1 can (11-oz) mandarin oranges, drained
1 can (20-oz) pineapple chunks in their own juice, drained with juice reserved
1 can (16-oz) sliced peaches, drained, cut into bite-size pieces
3 firm bananas, sliced and dipped in the pineapple juice
2 unpeeled red apples, cored and diced

Combine all the fruits in a large serving bowl.

SAUCE:
1 pkg (3.4-oz) instant vanilla pudding mix
1 cup cold milk
1/3 cup frozen orange juice concentrate, thawed but undiluted
3/4 cup sour cream

In a small mixing bowl, combine all the dressing ingredients; beat with a wire whisk until smooth and thickened.  Gently fold into the fruit mixture.

Cover the fruit salad and chill for at least 2 hours before serving.

Yield: 8 to 10 servings

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