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Fruit Salad

Fruit Salad (M_c-Tx2 recipe image
This vibrant fruit salad combines the crispness of fresh apples with the creamy sweetness of bananas and the tropical tang of crushed pineapple. It&# 226;ÂÂs a light, refreshing dish that requires no cooking, making it perfect for hot summer days or as a healthy side to any meal. The natural juices blend together to create a light, syrupy dressing that enhances the flavor of each fruit. Serve it as a breakfast topping, a lunchbox treat, or a simple dessert. ItâÂÂs an easy, no-fuss recipe that highlights the natural beauty and taste of fresh produce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 389.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant fruit salad combines the crispness of fresh apples with the creamy sweetness of bananas and the tropical tang of crushed pineapple. It&# 226;ÂÂs a light, refreshing dish that requires no cooking, making it perfect for hot summer days or as a healthy side to any meal. The natural juices blend together to create a light, syrupy dressing that enhances the flavor of each fruit. Serve it as a breakfast topping, a lunchbox treat, or a simple dessert. ItâÂÂs an easy, no-fuss recipe that highlights the natural beauty and taste of fresh produce.
Ingredients
  • 3 lg Bananas, peeled and sliced
  • 4 Oranges peeled and segmented
  • 1 cans Crushed pineapple, drained
  • 1/2 cups Maraschino cherries, drained and halved
Directions
  1. 1
    Wash the apples and oranges thoroughly under cold water.
  2. 2
    Peel the apples and chop them into bite-sized chunks.
  3. 3
    Peel the oranges and separate them into segments, removing any visible seeds.
  4. 4
    Peeel the bananas and slice them into small pieces.
  5. 5
    Drain the crushed pineapple well to remove excess syrup.
  6. 6
    In a large mixing bowl, combine the chopped apples, orange segments, banana slices, and drained pineapple.
  7. 7
    Add the drained and halved maraschino cherries to the bowl.
  8. 8
    Gently toss all ingredients together until evenly mixed.
  9. 9
    Transfer the fruit salad to a serving dish.
  10. 10
    Serve immediately for the best texture and flavor.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 389.8kcal
% Daily Value *
Total Fat 33.1g51%
Saturated Fat 20.1g101%
Cholesterol 85.5mg29%
Sodium 40.0mg2%
Total Carbohydrate 35.3g12%
Dietary Fiber 3.4g14%
Sugars 24.1g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent apples and bananas from browning, toss them with a little lemon juice before combining with other fruits.

For a fresher taste, consider using fresh pineapple chunks instead of canned.

This salad is best served fresh. If preparing ahead, add the bananas just before serving to maintain their texture.

Feel free to add other seasonal fruits like grapes, berries, or melon for variety.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours.

Keywords: fruit salad, fresh fruit, apples, bananas, pineapple, healthy snack, vegan dessert, no cook, summer recipe, picnic food, light meal, easy recipe, tropical fruit, fresh ingredients, quick prep, side dish, breakfast topping, natural sweetener, family friendly
Read it online: https://www.chefs-mate.com/recipe/fruit-salad-m_c-tx2/