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11/30/11

Fruit Cream, a lovely fruit salad.

Brian loves fruit salad and I am always on the look out for a new twist.  I adapted a recipe I saw in a Church cookbook called, Sharing Our Best, from the Peace Lutheran Church in Okeechobee, Fla.

My version goes like this:

1 20 oz. can of pineapple chunks, drain and save the juice
1 qt. thawed frozen peaches, drain and save the juice
1 18 oz. can of mandarin oranges, drained
3 bananas sliced into the juice of a fresh lemon
1 apple chopped with peel left on
1 - 3.4 oz. pkg. instant vanilla pudding
milk to add to pineapple and peach juices to make 1 1/2 C. liquid
3/4 C. sour cream

Combine the fruit draining any additional juice that may have formed in a large bowl.  In a small bowl whisk together the pudding mix and combined juices and milk for about 2 minutes.  Add the sour cream and mix well.  Spoon over the fruit and toss to coat.

Either cover and refrigerate for 2 hours or spoon into desert dishes and cover and refrigerate for 2 hours.  Serve as is or top with sweetened cream.

2 comments:

Tina said...

This does sound like a wonderful fruit salad. I like all the ingredients and the great choice of fruit. Simple, delicious and classic-well done.

lily said...

Thanks so much!! I truly appreciate your feedback.