Fruit Salad

Fruit Salad in a Bowl

Serving Size

Serves 6, 1 cup per serving

Ingredients

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

Materials

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

Instructions

In Advance:

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

Preparation:

  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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