Myself, I think this fruit salad turned out too intensely sweet. However, I asked my oldest son's opinion of it and he thought it tasted great. Difference in taste buds, I guess! I did do some adjustments to accommodate the ingredients I had in the cupboard, but the submitter of this recipe does say it can be easily doubled and that the juice from the oranges could be used. I had two 3.4-ounce boxes of lemon instant pudding, so I substituted these for vanilla. I measured out the pineapple juice (approx. 1-1/2 cups), and added enough mandarin orange juice to make 2 cups (because of the increase in the amount of pudding). I also had two 11-ounce cans of oranges and used both. I sliced up four medium-sized bananas into a smaller bowl and then sprinkled them with a tablespoon or so of bottled lemon juice to prevent them from browning. That way I could add the bananas to the salad along with the other fruits before refrigerating, and since I used it sparingly, I didn't really detect the taste of the lemon juice. The pudding didn't actually set up; rather it came out creamy, which was fine. In all, it resembled a VERY sweet, creamy fruit cocktail!
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