Fruit Salad

A plate brimming with fresh fruit salad.

Serving Size

Serves 6, 1 cup per serving

Ingredients

  • 2 cups frozen strawberries
  • 1 cup frozen blueberries
  • 1 cup frozen mango chunks
  • 2 medium bananas
  • 2 kiwis
  • 1 (15 ounce) can pineapple chunks in juice
  • 1 Tablespoon honey

Optional Ingredients:

  • 3 Tablespoons mint leaves
  • ½ cup shredded, toasted coconut
  • ½ cup slivered almonds

Materials

  • Can opener
  • Cutting board
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Small pot

Nutritional Information

Instructions

In Advance:
1. Thaw frozen fruit in the refrigerator until no longer hard, but still cool to the touch.

Preparation:
2. Peel and slice bananas and kiwis.
3. If using, rinse and chop mint leaves.
4. Drain canned pineapple, reserving juice.
5. In a large bowl, add bananas, kiwis, pineapple, and thawed fruit. Mix.
6. In a small pot over medium heat, add reserved pineapple juice and honey. Stir. Heat until honey melts into juice to form a sauce, about 5 minutes. Allow sauce to cool for 5-10 minutes.
7. Pour sauce over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.
 

Chef's Notes

  • Use any fruits you like. To cut costs, choose fruits in season or on sale.
  • Choose frozen and canned fruit in juice and with no added sugar.
  • To toast coconut: Heat oven to 300°F. Place coconut shreds on a baking sheet lined with aluminum foil. Bake for 5 minutes or until light brown.
  • Try serving for breakfast. Use as a topping for oatmeal or plain, nonfat yogurt.
  • Use leftover frozen fruit in Fruit Smoothies.

Fruit Salad

A plate brimming with fresh fruit salad.

Serving Size

Serves 6, 1 cup per serving

Ingredients

  • 2 cups frozen strawberries
  • 1 cup frozen blueberries
  • 1 cup frozen mango chunks
  • 2 medium bananas
  • 2 kiwis
  • 1 (15 ounce) can pineapple chunks in juice
  • 1 Tablespoon honey

Optional Ingredients:

  • 3 Tablespoons mint leaves
  • ½ cup shredded, toasted coconut
  • ½ cup slivered almonds

Materials

  • Can opener
  • Cutting board
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Small pot

Nutritional Information

Instructions

In Advance:
1. Thaw frozen fruit in the refrigerator until no longer hard, but still cool to the touch.

Preparation:
2. Peel and slice bananas and kiwis.
3. If using, rinse and chop mint leaves.
4. Drain canned pineapple, reserving juice.
5. In a large bowl, add bananas, kiwis, pineapple, and thawed fruit. Mix.
6. In a small pot over medium heat, add reserved pineapple juice and honey. Stir. Heat until honey melts into juice to form a sauce, about 5 minutes. Allow sauce to cool for 5-10 minutes.
7. Pour sauce over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.
 

Chef's Notes

  • Use any fruits you like. To cut costs, choose fruits in season or on sale.
  • Choose frozen and canned fruit in juice and with no added sugar.
  • To toast coconut: Heat oven to 300°F. Place coconut shreds on a baking sheet lined with aluminum foil. Bake for 5 minutes or until light brown.
  • Try serving for breakfast. Use as a topping for oatmeal or plain, nonfat yogurt.
  • Use leftover frozen fruit in Fruit Smoothies.
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