My house is so quiet today ~ I don’t like it one bit! We had a great Christmas and I hope you did, too. Lots of great food, that’s for sure.
I’ve been making this fruit salad for a long time. It’s easy to make and I always make it a day ahead. It’s our standard fruit salad for winter holiday breakfasts. I usually try to pick a large tart green apple and two sweet red apples. You can also add a couple of bananas, sliced, but I don’t because that’s not one of our favorite fruits.
Winter Fruit Salad
1 (20 ounce) can pineapple chunks
1/2 cup sugar
2 tbsps cornstarch
1/3 cup orange juice
1 tbsp lemon juice
1 (11 ounce) can mandarin oranges, drained
3-4 medium apples, chopped
Drain the pineapple, reserving 3/4 cup of the juice from the can.
In a saucepan, whisk together the sugar and cornstarch. Add the pineapple juice, the orange juice and the lemon juice and whisk until smooth.
Cook and stir over medium heat until thick and bubbling; cook and stir for 1 minute longer. Remove from the heat and set aside.
In a large serving bowl, combine all the fruits. Pour the sauce over the fruit and mix gently. Cover and refrigerate for several hours or overnight.
Makes 12-14 servings.