Fruit salad in fall and winter months is a little more challenging than fruit salad in the summer! This family recipe can always be found at our Thanksgiving table and Christmas table…..and the kids love to eat the leftovers for breakfast and snack. Serve it in a fancy dish with a silver spoon and you will wow your guests! This recipe makes a large batch – you can cut it in half if you are feeding a smaller group.
Ingredients
(3) 15 ounce cans mandarin oranges in light syrup
(2) 20 ounce cans pineapple tidbits (not crushed or chunks)
3 tablespoons cornstarch
1/2 cup sugar
4 apples of different varieties, peeled and diced
3-4 pears, peeled and diced
1 bag red grapes, washed, and quartered
(you can also add kiwi fruit or pomegranate seeds)
Directions
Drain 1 can of mandarin oranges and 1 can of pineapple tidbits and reserve the juice in a medium saucepan. Drain the other fruits and discard the remaining juice.
Whisk the 3 tablespoons of cornstarch into the juice in the saucepan. Add sugar. Cook on low-medium heat, stirring constantly. Bring to a low boil so mixture thickens. Cook for 1 minute on boil. Remove from heat and cool.
In a large bowl, combine oranges, pineapple, apples, pears and grapes. Toss with cooled mixture and refrigerate. You can keep it in the fridge for up to 3 days.
