Thursday, October 25, 2012

Orange-Pineapple Fruit Salad: Pink Ribbon Recipe

Orange-Pineapple Fruit Salad: Pink Ribbon Recipe

Hi everybody :)

Everybody love a great fruit salad, this one is very easy to prepare. It's basically a mixture of your favorite fruits in a pineapple/lemon sauce, served chilled. 

This recipe may be a good choice for cancer patients because it's loaded with Vitamin C. When eaten with a meat that high in iron,
Vitamin C makes the iron more readily absorbed into the body. For patients with a low iron count, this is good information to know before or after surgery. 

Orange-Pineapple Fruit Salad adapted Betty Crocker Living with Cancer Cookbook

Ingredients
 

 











3   medium oranges, peeled, sectioned (I used 3 packages mandarin orange sections)
1  can (20 oz) pineapple chunks in juice, drained, juice reserved
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced
1 cup seedless red grapes, cut in half
2 kiwifruit, sliced or cut into chunks

Directions:


In colander in medium bowl, place orange sections and pineapple chunks; sprinkle with sugar. Pour reserved pineapple juice over fruit allowing juice to drain into bowl let stand 2 hours. (Since I used mandarin orange sections, I just drained the oranges and added to the pineapple chunks and remaining fruits, without letting it sit for 2 hours)

Pour juice from bowl into 1-quart saucepan. Stir in lemon juice and cornstarch. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.  

8 serving (1 cup)













 













In large bowl, place oranges, pineapple, bananas, strawberries, grapes and kiwifruit. Pour sauce over fruit and gently stir. Serve immediately or chill before serving.





 












 


















































 















 
















High in vitamin C; good source of fiber

1 Serving Calories 170 (Calories from Fat o); Total Fat 0g  (Saturated Fat 0g, Trans Fat 0g);Cholesterol 0mg; Sodium  0mg Potassium 430mg; Total Carbohydrate 40g (Dietary Fiber 4g), Protein 1g %Daily Value: Vitamin A 4%; Vitamin  C 130%; Calcium 4%; Iron 4%, Folic Acid 10%; Magnesium 8% Exchanges: 1/2 Starch, 1 Fruit, 1 Other Carbohydrate Carbohydrate Choices: 2 1/2


What I Did and/or Think:
I used prepackaged mandarin oranges for this recipe, so I didn't let the pineapple and orange slices sit for 2 hours, I just mixed them with the remaining fruits and added the sauce after it cool. 

The Taste: I LOVE this salad! The pineapple and lemon sauce was sweet and delicious! I think the whole family will enjoy this cool refreshing salad.



























For variations: I think it would even be more refreshing if it had about 1 tablespoon fresh chopped mint added to it along with 1 cup miniature marshmallows just before serving.
















ENJOY! Come again...

Linked to:

Full Plate Thursday @ Miz Helen's Country Cottage

Fantastic Thursday @ Three Little Chiefs
Creative Thursday @ Michelle's Tasty Creations
Link it Up Thursday @ Seven Alive
Sweet Treat Thursday @ Something Swanky
Hookin' Up @ House of Hepworths
Creative Juice Thursday @ Momnivore's Dilemma
Tastetastic Thursday @ A Little Nosh 

The Mandatory Mooch Tasty Thursday
Show Case Your Talent  @What's Cooking Love

2 comments:

  1. Hi Cindy,
    I just love a Fruit Salad and yours looks delicious. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. Cindy,
    This fruit salad sounds delicious. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    ReplyDelete