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Jeweled Fruit Salad

By Michelle Cox

Are you done with winter and ready for spring and summer?

Punxsutawney Phil says it’s almost here!

When fresh fruits (with actual flavor) start showing up at the grocery store, I can’t wait to make this beautiful fruit salad. My friend, Muzette Sexton, made this for dinner many years ago. I took one bite and fell in love with the oh-so-light syrup that coats every bite of fruit.

Use this recipe as a base and then add your favorite fruits as they come in season. This makes a big bowl of fruit salad that your family can enjoy for several days or it’s great to serve at parties, picnics, and church dinners.

Jeweled Fruit Salad

By Michelle Cox

2 (15 oz.) cans of fruit cocktail in light syrup

1 (15 ¼ oz.) can of pineapple tidbits in light syrup

1 (11 oz.) can of mandarin oranges, drained

½ cup sugar (then add more if it’s not sweet enough or if the fruit is extra tart)

¼ cup orange juice

1 quart of strawberries

1 pint of blackberries

1 pint of blueberries

½ lb. of red grapes

½ lb. of green grapes

3 bananas

Combine the fruit cocktail and pineapple tidbits (with the light syrup) in a large bowl. Drain the mandarin oranges and then add them to the bowl. Add the sugar and orange juice and stir well.

Wash the strawberries, blackberries, blueberries, and grapes. Cut the fruit into bite-size pieces and add to the bowl. Slice the three bananas into the fruit mixture and then stir gently until everything is combined. Chill for several hours before serving.

*This recipe adapts easily so you can adjust it to smaller quantities or add different fruits without difficulty.

Michelle Cox is an Asheville-based author of inspirational books and cookbooks. She is a devoted wife, mother and grandmother — and a  friend of Todd’s! Visit her website by clicking here.