Recipe by B. Espinoza
"My mom Elva came up with this recipe to have with Thanksgiving dinner. Since then it has become a Thanksgiving tradition, however we also enjoy it in the summer months."
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2 (15.25 ounce) cans
fruit cocktail, juice reserved
1 (15 ounce) can
pears, drained and chopped
1 (10 ounce) jar
maraschino cherries, halved
apples - peeled, cored and chopped
Granny Smith apples - cored, peeled and chopped
bananas, peeled and diced
1 (7 ounce) jar
This was a good fruit salad, Very sweet. It did not keep well though. The afternoon after I had made it, it looked awful. I think this was due to the marshmallow cream, which was a little over the top in my opinion. This recipe was good, but I believe it could use a little tweaking.
Excellent! Delicious! Easy!
I think this dish was delicious. The apples and bananas remained fresh for days. I will definitely make it again.
I loved this fruit salad and so did my Easter guests. My recommendation would be to make sure you drain all the canned fruit really well, as it does have a tendency to get a little watery after it sits. I had to drain the excess liquid a couple of times after the salad was made. Leftovers the next day were still very good, and the walnuts and apples were still crunchy. I did not bother to halve the cherries. Thanks for the easy, tasty recipe, Espinoza!
* Percent Daily Values are based on a 2,000 calorie diet.
Mami Elva's Fruit Salad
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 100
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