Sunday, April 13, 2014


Easter is fast approaching and the flavors of Spring are everywhere.  We seem to turn our internal compass toward all things fresh tasting and brightly colored.  This fruit salad would make a great addition to your Easter brunch menu or even as an Easter dinner dessert alternative.  Let's face it, after the main event meal, sometimes a lighter dessert choice may be just the right thing.  This is even a good recipe to make on the weekend and then grab a small container full of it on your way out the door in the morning to have for a mid-morning snack.  You can even use sugar-free pudding mix if you like.  Another idea is to use banana pudding or another flavor you like.  Fire up your imagination!

Olivia and I wish you a very Happy Easter.  This is one of our very favorite holidays.  The signs of resurrection, renewal, and rebirth are everywhere.  Take it all in!


Fruit of your choice - I used:

2 cups strawberries
2 cups blueberries
1 small can mandarin oranges, drained with syrup reserved
1 large can pineapple chunks, drained with juice reserved
1 bunch green grapes
1 bunch red grapes
1 (3 oz.) box vanilla pudding

1)  Wash, remove stems, etc. from any fresh fruit you're using.  
2)  In a small bowl, mix together the syrup from the mandarin oranges with the pineapple juice.  Stir in the vanilla pudding mix and mix to combine completely.
3)  Combine all of the fruits in one bowl and pour on the pudding sauce.  Stir so all fruit is completely covered.  Refrigerate until serving.  Serve within a couple of hours of making.

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