Fruit Salad

Fruit Salad in a Bowl

Serving Size

Serves 6, 1 cup per serving


2 cups frozen strawberries
1 cup frozen blueberries
1 cup frozen mango chunks
2 medium bananas
2 kiwis
1 (15 ounce) can pineapple chunks in juice

Optional Ingredients:

3 Tablespoons mint leaves
½ cup shredded, toasted coconut
½ cup slivered almonds


Can opener
Cutting board
Large bowl
Measuring cups
Measuring spoons
Mixing spoon
Sharp knife
Small pot


In Advance:

Thaw frozen fruit in the refrigerator until no longer hard, but still cool to the touch.


  1. Peel and slice bananas and kiwis.
  2. If using, rinse and chop mint leaves.
  3. Drain canned pineapple, reserving juice.
  4. In a large bowl, add bananas, kiwis, pineapple, and thawed fruit. Mix.
  5. In a small pot over medium heat, add reserved pineapple juice. Stir. Heat until juice forms a sauce, about 5 minutes. Allow sauce to cool for 5-10 minutes.
  6. Pour sauce over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.


Recipe from Cooking Matters

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