Dress up your fruit salad with pudding and fruit juice. That is all it takes to make this glazed fruit salad.
I love serving fresh fruit with each meal. It makes a great side dish for any meal. And who doesn’t love a bit of fresh fruit? I started this way back when our kids were little. They were all pretty fussy eaters (some of them still are a bit fussy) and knowing that when I set fresh fruit on the table that it was something they were sure to eat and, at least, have something healthy.
It’s a tradition that I have still do today, even if it is just Mike and myself sitting down to eat. Usually, it is whatever fruit that is in season or maybe a combination of fruits that are in season.
This past weekend was the beginning of birthday celebrations in our house. Yes, our son-in-law’s birthday is the first birthday of the year and as always we celebrate by making a special birthday dinner for the birthday person. As always I wanted to make a fruit salad of fresh fruit, but I wanted a way to dress up the fruit salad, to make it something special.
When I was going through my recipe box, I found a recipe that I had all but forgotten about. I am sure that mom gave it me at one point, but it was a recipe that came from my mom’s sister. She was a very special aunt of mine that was a terrific cook and baker, so I knew that it would be yummy. I was so excited when I found the recipe and knew that it would be perfect for the dinner that I was planning.
The recipe could not be any easier; it really dresses up the fresh fruit and adds a yummy flavor.
All it takes is a box of pudding the kind that you cook and fruit juice. It is kind of crazy that just two simple ingredients can turn plain fruit into a scrumptious fruit salad. It goes perfectly with any fruit… fresh fruit or if you prefer you can use canned fruit, either way, your fruit salad will be yummy.
- 1½ cups orange juice
- 1 3-ounce package vanilla pudding (the cook and serve kind)
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 pear cut into small pieces
- 1 apple cut into small pieces
- 2 clementines
- 1 15-ounce can pineapple (remove juice)
- In a small saucepan combine the juice and pudding. Over medium heat bring the juice and pudding to a boil. Remove from heat and cool completely.
- While the glaze is cooling prepare the fruit. When the glaze has completely cooled pour over fruit and fold in, until the fruit is evenly covered.
- Refrigerate until ready to serve.