Recipe by Nancy
"This fruit salad is simple, colorful, refreshing, and a little tangy (due to the mandarin oranges), great to bring to potlucks and picnics. I served it at Easter supper this year to counteract all that candy. Shredded coconut can be sprinkled on top for a sweeter salad."
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cantaloupe - peeled, seeded, and cubed
red apples, thinly sliced
1 (12 ounce) can
mandarin oranges in juice
sweetened flaked coconut
I prepared this salad according to recipe with the optional coconut. I did not layer the salad, I just mixed everything together in one big bowl, leaving the juice from the oranges for last to drizzle over the top and mix one last time. For us, we really did not care for the juice from the mandarin oranges in this salad. That's not a reflection of the recipe, it's personal taste. I will make this salad again but I will drain my mandarin oranges first.
Good as is but the next time I subbed pineapple and mango for the cantaloupe (my stores were out) and I drained the mandarin oranges and used some of the juice from the pineapple instead. This made it DIVINE!
* Percent Daily Values are based on a 2,000 calorie diet.
Nancy's Fruit Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 9
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