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Macaroni Menu: Fruit and Such Salad

July 17, 2014

You can't go wrong!

By: Cheryl Whitney
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Cheryl Whitney
Who doesn't love a recipe that you can tweak exactly to your liking? That's exactly what you'll find with this fruit salad recipe. Add a little or add a lot of your family's favorites. It’s easy, delicious, and you can't go wrong … well, you probably could go wrong, but it would take a lot.

  • Approximately 5-6 cups of fruit (canned or fresh - pick your favorites!)
  • 1 10 to 12 oz. can of crushed pineapple
  • 1 6 oz. container of vanilla yogurt
  • Optional:  nuts, coconut, raisins, etc.
The biggest thing (and perhaps the ONLY thing!) to remember when making this salad is to drain the fruit VERY well. Squeeze that crushed pineapple to get as much liquid as possible out. And if you’re using canned fruits, make sure they are drained very well, too. This keeps the salad from being too runny. The traces of juice left on the crushed pineapple and other canned fruits you might use will help the yogurt adhere to the fruit.  

To make the salad as pictured, drain and squeeze the crushed pineapple and put it in a large mixing bowl. Then drain a can (app. 12 oz.) of tropical fruit, a can of pineapple chunks, a can of mandarin oranges, and wash/quarter 8 large fresh strawberries. Add all the fruit to the bowl. Stir in the vanilla yogurt (Chobani in this instance) along with a handful of pecan pieces. Now it's ready to serve!

This recipe serves approx. 8 people as a side at breakfast, lunch, or dinner ... or even as dessert.  

Quick, easy, versatile, and delicious. What combination will you try first?