I have had this recipe for years. I do not remember where I got it but it was probably a Reiman Publication. I used to get most of their magazines faithfully.
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
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
The file photo.
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