Fern Jones - Fruit Salad

Jean Romero

By
@Jean_Romero

As long as I can remember we have had this salad every year for Thanksgiving and Christmas, as small children we helped cut the fruit and seed the grapes, now it is easy as we have seeded grapes. And I don't make enough for 12 people and left overs for a few days like mom did. But I make enough. Yummy Salad.


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 can(s)
pineapple chunks, reserve the juice
1 bottle
maraschino cherry, reserve the juice
2 medium
apples, cut in bite size pieces
1 can(s)
fruit cocktail,drained
2 can(s)
mandarin oranges sm size cans
1/4 lb
green grapes, cut in half
1/4 lb
red grapes,cut in half
2 medium
banana,cut in bite size pieces
sauce ingredients
3/4 c
water
1/8 c
corn starch
3/4 c
sugar
1/4 c
lemon juice, fresh
1/8 c
maraschino cherry juice
1/2 c
pineapple juice
1 Tbsp
butter
3/4 c
whipped cream, unsweetened

Directions Step-By-Step

1
Cut up all the fruit that needs cutting up, drain all the fruit that needs to be drained.
2
Little hint: I really drain all the fruit of its juices to make sure its not juicy, I've then taken a few paper towels and soaked up as much leftover juice as I can.
3
Now make your sauce, stir the sugar and cornstarch mix well, then add the water and bring this to a boil on med. heat and boil for one minute, then add juices and bring this to a boil and boil for one minute, while doing this, stir well all the time so as not to burn. When the sauce is thick take off stove and let cool completely.
4
While the sauce is cooling whip the cream until stiff peaks form. Mix the sauce with mixer then take and fold in the whipped cream.
5
Pour the sauce over the cut up fruit, mix well and then place in the fridge to cool about one hour. ENJOY

About this Recipe

Course/Dish: Fruit Sides, Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Heirloom