Рецепт Salad Sundays: Glazed Fruit Salad
It is very possible every one of you have had this fruit salad before, whether you remember it or not. If you do not remember it, then it’s likely your mother put it on your plate when you were 3 years old at your church potluck or family barbecue. In other words, this is an old time classic.
Stephanie reminded me of this recipe the other day and I couldn’t believe that although I’ve consumed my fair share, I’ve never actually made it! I mean, c’mon, I grew up in a Baptist church where potluck dinners happened all.the.time. And, my mom made this often, too. So why did I let such a sweet salad slip through the cracks in my own collection?
While I was throwing this together for our lunch yesterday, my mom was telling me the few differences in her actual recipe. (Yep, parents were visiting for the weekend.) The recipe below reflects those adjustments.
This is perfect for your 4th of July gathering this week!
Side note: This recipe calls for canned peaches, but you can use fresh peaches. Unfortunately, they are the death of me! I simply can never peel and dice fresh peaches without making a huge juicy mess. (Even after watching countless YouTube how-to videos!) Lucky for me, it was recently announced that canned peaches are just as nutritious as fresh peaches, and maybe even more so!
Glazed Fruit Salad
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It's the classic fruit salad your momma made you when you were little. A small package of instant pudding mix helps this come together in a breeze.
- 2 apples, peeled or unpeeled and diced
- 1 (16 oz.) can sliced peaches, drained and diced
- 1/2 lb. fresh strawberries, hulled and quartered
- 1 (15 oz.) can mandarin oranges, drained (reserve the juice)
- 1/2 to 3/4 cup reserved juice from mandarin oranges (or orange juice)
- 1 small (3.4 oz.) packet instant vanilla pudding mix
- 1 cup fresh blueberries
- 2 bananas, sliced
In a large bowl, toss together the apples, peaches, strawberries and oranges. In a small bowl, whisk together 1/2 cup of the reserved mandarin orange juice with the vanilla instant pudding mix. Pour the glaze over the fruit in the bowl and gently toss to coat.
Carefully stir in the blueberries and bananas until everything is coated with the glaze. Add more orange juice to thin the glaze, if necessary. Cover and chill in the fridge for at least 30 minutes before serving.
Source: Macaroni and CheesecakeNotes
In a pinch, you can use canned fruit cocktail (drained) instead of fresh fruit.
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http://www.seededatthetable.com/2013/06/30/salad-sundays-glazed-fruit-salad/
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