My mom brought this salad to my house for the 4th of July, and we're happy she did. Even one day later, it tastes great and is not too soupy. I found this recipe from Bobby at BlogChef and asked her to make it since she wanted to bring a dish along. Note: I also changed the name...since she made it for us and changed some of the ingredients. It's been very hard for us to find pineapple tidbits in juice and not heavy syrup in our area, so she changed it to pineapple chunks in juice--a much healthier substitute. Also, we omitted the pecans because, well we didn't have any on hand, plus, most of my family has bad teeth, so it's probably better that we don't eat hard nuts and crack more teeth. But, you may add them if you wish.
Ingredients
2 medium bananas (sliced or diced)
2 medium apples (diced)
The juice of 1 lemon
1 (20 ounce) can pineapple chunks (with juice reserved)
2 cups strawberries (sliced)
2 cups grapes
*¼ cup pecans (chopped)--WE DID NOT ADD THESE
1 (1 ½ ounce) box sugar free instant vanilla pudding mix
½ cup water
Combine apples and bananas then add the lemon juice and stir to coat. Let sit for 1-2 minutes, then stir in the rest of the fruit (and pecans if you want them). In a small bowl whisk together the pudding mix, water and pineapple juice until smooth. Stir the pudding mix into the fruit and toss to coat. Let sit in refrigerator until ready to eat. Yields: 10 servings.
Verdict: WE LOVED THIS! And, it's still great the next day. What's even better is that overall, this is very healthy considering that most of the fruit salads that I know of have a TON of sugar in them. By using the sugar free pudding mix you can sweeten the salad without adding a lot of calories (but, don't kid yourself, it still has calories!)
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