Make Ahead Fruit Salad

It’s been a busy week.

And it doesn’t stop yet! We’re packing up to head out for some special family time at my niece’s bridal shower.

In the midst of all the busyness – my girls are working on some preparations for a special Mother’s Day lunch for me on Sunday.

I’m not sure everything that is on the menu – but I have seen some Make-Ahead Mashed Potatoes in the fridge along with this luscious fruit salad.

We love this salad because it not only tastes great – but it is fast and easy to put together – and it stays well in the fridge for several days.

I originally got the recipe from my mother-in-law and we have served it often – to rave reviews.

It travels well, – trust me on this one! I have served it at a funeral meal and a political gathering in the last 2 weeks!

I have substituted the drained pineapple juice for the orange juice and tried a variety of fruit!

Make Ahead Fruit Salad

2 -1/2 tablespoons cornstarch
1 cup sugar
3/4 cup water
juice of one orange and grated rind (about 1/4 cup)
1 can pineapple chunks
1 can mandarin oranges
Assortment of fresh fruit

Drain the pineapple and mandarin oranges well and put the fruit in a large bowl.

Wash and cut the other fruit into bite sized pieces. Add to the bowl with the pineapple and oranges. Set aside.

Mix together the cornstarch, sugar, water, orange juice, and grated orange rind. Cook on medium heat until the mixture is thick and clear.

Pour over the fruit when the mixture is hot.

Cover and refrigerate.

Keeps well in the refrigerator for several days.

You can use a variety of fresh fruit in this salad — apples, grapes, melon balls, strawberries, bananas or blueberries, but if using blueberries and bananas add them just before serving.

You can add as much or as little fruit as you wish – my kids like it really juicy, but I prefer it with more fruit.  This is one of those recipes you just can’t mess up!

Enjoy!

I’ve linked this post up at Foodie Friday at Designs by Gollum