I made this yesterday for Christmas breakfast and it was a huge hit. I prefer fresh fruit, but everyone else raved over this. It's kind of like a healthier, not-so-sweet and much better version of canned fruit cocktail. I tried to cut the recipe in half, which was a little tricky b/c I could only find 20 oz. cans of pineapple and ended up using the full 16 oz of mandarin oranges for color. I added fresh red grapes for more texture and color as well. Overall, I will probably make this again for guests, but if you're feeding fresh-fruit lovers, you probably want to go another way.