Tangy Fruit Salad

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Gwen Landon Ross


This fruit salad will keep perfectly for several days. The bananas and apple will NOT turn brown. You can add any fruits you like, or anything that is in season.


★★★★★ 1 vote

6 to 8
45 Min
No-Cook or Other


  • 2 can(s)
    pineapple tidbits
  • 2 can(s)
    mandarin oranges
  • 3 Tbsp
    tang breakfast drink
  • 2 large
    bananas, in small chunks
  • 1 large
    red apple
  • 1 large
    green apple
  • 1 can(s)
    fruit cocktail, drained
  • 1 can(s)
    pears, drained and chopped
  • 1 can(s)
    peaches, drained and chopped
  • 1 jar(s)
    mangos, chopped (or 1 fresh mango)
  • ·
    other fruit as desired



  1. Drain pineapple and mandarin oranges into large measuring cup and stir in Tang until dissolved. If you cannot find pineapple tidbits, use pineapple chunks. It will be better if you cut them in half, but that is not required. I prefer using the fruit in its juice rather than in syrup.
  2. Peel and chop apples, bananas, and any other fresh fruit like peaches or pears that you are using. Put them into the tang/juice mixture.
  3. Drain any canned fruit that you are using and add it to the mixture. Strawberries, seedless grapes, kiwis, plums, and any type of melon is great in this.
  4. Stir all the fruit and then store in airtight container. This will keep very well in the refrigerator for several days. Kids love this. It is one of the dishes I make for friends when there is a death or other problem. It's perfect for those situations.

Printable Recipe Card


Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy

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