Prep 15 mins
Cook 8 hrs
Easy, tasty AND low fat healthy, this can be served at many occasions: brunch, showers, picnics and potlucks. Also a nice change to the standard "fruit cup" usually served before wedding reception and holiday dinners. Serve as a dessert or as a snack, which is kid-pleasing too. DO NOT serve to any child under the age of 1, due to the honey ingredient (or omit the honey, if so). A make-ahead no cook dish, cook time is for chill time. Serves 8-10, please double recipe for a larger crowd. This recipe is courtesy of Southern Living.
- 1 (11 ounce) can mandarin oranges, drained
- 2 apples, cut up into bite sized pieces and unpeeled
- 1 cup raisins
- 2⁄3 cup pitted prune, cut into quarters
- 1⁄2 cup apricot halves (fresh, dried or canned, quartered, drained, if canned)
- 1⁄2 cup orange juice
- 1⁄4 cup honey
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- Clean, drain, chop fruits; combine in a bowl.
- Combine juices, honey and cinnamon and pour over fruit.
- Cover and chill for overnight or 8 hours.
- *Iuse canned apricots and omit the prunes.
This was an easy and tasty fruit salad. I made it for a potluck and everyone liked it. I used apricots instead of prunes and mixed cranberries and raisens.
I made a ton of this for a brunch because I wanted the leftovers for the next day. Fat chance. I took Jessie's suggestion to heart and loved the colorful addition made by using 1/2 raisins and 1/2 dried cranberries. The only other change I made was to sub quartered Medjool dates for the prunes. Too open for jokes at an 85th birthday party.
I doubled this recipe for a potluck with a Caribbean theme. It was a big hit! Everyone raved about the salad and how well it went with the other items at the dinner (dishes like black beans & rice, salmon with fresh salsa, and jerk chicken). The crunch of the apple nicely offsets the softer fruits. Next time I make this I'll probably replace some of the raisins with dried cherries or dried cranberries. Thanks!