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