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Glazed Fruit Bowl

SUBMITTED BY: Christine Wilson

"This quick-to-fix fruit salad combines summer favorites such as cantaloupe, honeydew and strawberries into a refreshing side dish. You can substitute other fruits if you like. --Christine Wilson, Sellersville, Pennsylvania"
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 25 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 (20 ounce) cans unsweetened pineapple chunks
  • 2 (3 ounce) packages cook and serve vanilla pudding
  • 2 1/2 cups orange juice
  • 1 small cantaloupe, cubed
  • 3 1/2 cups cubed honeydew
  • 2 cups fresh strawberries, halved
  • 2 cups fresh blueberries
  • 2 cups seedless grapes
  • 2 medium firm bananas. sliced

DIRECTIONS

  1. Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool.
  2. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

Nutritional Analysis: 3/4 cup (prepared with sugar-free pudding mix) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, 43 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.

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