Glazed Fruit Salad


  • 1 pkg. vanilla pudding (3oz.)
  • 11 oz. can mandarin oranges, drained
  • 3 bananas, medium
  • 20 oz. can pineapple chunks, drained
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  • 1 small maraschino cherries, drained


Use all of orange juice and enough pineapple juice to make 1 cup juice and mix with vanilla pudding in a small saucepan. Cook until thick and clear; cool. Add fruit, except bananas. Before serving, add sliced bananas. Stir, making sure all the banana slices are well coated with pudding mixture. Bananas will keep in this for several days without turning dark.

By Robin from Washington, IA


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December 17, 2009 Flag


  • 1 large can pineapple tidbits with juice
  • 5 oranges
  • 1/4 cup sugar
  • 2 Tbsp. cornstarch
  • 5 bananas, sliced


Cut oranges in pieces after peeling. Cover oranges and pineapple with juice and sugar in a bowl in refrigerator overnight. Drain juice in a saucepan and thicken with cornstarch. Cook until thickened. Cool.combine with fruits, all except bananas. Add them just before serving.


By Robin from Washington, IA


Glazed Fruit Salad

I use Arrowroot instead of cornstarch (cornflour this side of the pond) because it makes a clearer glaze than cornstarch. The quantities are the same. (06/13/2007)

By Grandma H

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