Sunny Fruit Salad Recipes

Steps:

• Drain pineapple and mandarin oranges. Reserve 1 cup pineapple juice.
• Mix lemon pudding with the pineapple juice and pour over pineapple and mandarin oranges; mix well.
• Prior to serving, mix in sliced bananas, sliced strawberries and sliced kiwi fruit.

Steps:

• In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
• In a large salad bowl, combine the peach pie filling and pineapple chunks.
• Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
• Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
• Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
• Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• Put the apples, melon, pineapple, dried cherries, yogurt, cream of coconut and salt in a large bowl and stir.

Steps:

• Drain oranges, reserving juice; set the oranges aside.
• In a large bowl, whisk pudding mix and reserve juice until smooth (mixture will be thick).
• Stir in the pineapple, marshmallows and oranges.
• Fold in whipped topping.
• Refrigerate until serving.