Jewel Fruit Salad

I came up with this recipe while looking for a new way to serve fruit.  My go-to pantry staples for fruit are just this:  open a can of peaches.  Or pears.

I'm using all the recipes I'm posting here to create a 21-Day Meal Plan with meals I can make only from pantry-friendly ingredients.  No refrigeration.  No nearby expiration dates.  Pretty great for emergencies or last-minute prep.  I decided a can of peaches is fine and a can of pears is fine, but it would be nice to expand a little.  (Watch for my 21-Day Meal Plan in coming months!)

This recipe was born from a combination of a couple of recipes and my own pantry-friendly twists.  It's fresh and different, and my family and I really like it.

No jewels were harmed in the making of this fruit salad, but the colors are so lovely that you'll see right away why I named it this:

JEWEL FRUIT SALAD

PREP TIME:  10 minutes
CHILL TIME:  1 hour

INGREDIENTS

• 2  11-oz. cans mandarin oranges
• 20-oz. can pineapple tidbits
• 1 c. freeze-dried raspberries (or other berry; I like this brand, also available here and here)
• 1 can whole berry cranberry sauce
• small box white chocolate pudding mix (3.4 oz. sugared, or 1 oz. if using sugar-free; can also try cheesecake or vanilla flavors)

DIRECTIONS

Drain one of the cans of oranges into a large serving bowl, reserving the juice in the bowl and setting the oranges aside.  Whip the pudding mix into the juice.  Mixture will be thick.  Drain the pineapple and the second can of oranges well, discarding the juice.  Stir all the fruit, including the cranberry sauce, into the pudding-juice mixture until combined.  Refrigerate about an hour before serving.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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