I call this “Winter Fruit Salad” because when it’s 22° outside, it’s not easy to find fresh fruit in season to make a really good fruit salad. This fruit salad recipe proves that you can. I have been making this fruit salad for years and my family completely devours it! If I told you it was made using canned fruit, you will probably say “no thanks!”. But read on…this is NOT made from canned fruit cocktail! The yummy glaze is made with an unusual ingredient that you probably wouldn’t imagine, but it is delicious! Try it.
1 large box Cook & Serve Banana Cream Pudding (do not use instant!)
2 large cans chunk pineapple, drained (reserve juice)
2 cans Mandarin oranges
1 small bottle maraschino cherries, (reserve syrup)
3 bananas. sliced
To make the yummy glaze, use the juices that you drained from the pineapple and cherries, measure 2 c. liquid (you may need to add some water to make the liquid equal 2 cups, if needed.) In a saucepan, combine the 2 c. liquid and the dry pudding mix (do not add any milk!) Cook over medium heat stirring until the mixture becomes thickened and clear. Cool to room temperature. Pour the glaze over fruit pieces in a bowl and stir to coat. Chill.
Just before serving, slice the bananas and stir into the chilled fruit salad.