Display this Layered Fruit Salad Two in a trifle dish or clear glass serving bowl to show off the beautiful color and variety of the fruits! There is nothing much better on a warm summer's day than a delicious, cool and sweet fruit salad.
2 medium apples, not peeled and diced
1 (17 ounce) can apricot halves, drained and sliced
1 (16 ounce) can pear halves, drained and sliced
1 (16 ounce) can sliced peaches, drained
1 (20 ounce) can unsweetened pineapple chunks, drained
1/2 cup orange juice
1 teaspoon lemon juice
1 (21 ounce) can cherry pie filling
3 bananas, sliced
1 cup flaked coconut, toasted
Layer apples, apricots, pears, peaches and pineapple in a large bowl. Combine orange juice and lemon juice and pour over fruit. Spread cherry pie filling on top. Cover and chill for two hours.
Arrange banana slices over pie filling.
Sprinkle with the coconut. Serve immediately.
Recipe makes 14 to 16 servings.
Did You Know?
Most healthy eating plans allow for one or two small snacks a day. Choosing fruit allows you to eat a snack with only 100 calories, such as:
- a medium-size apple (72 calories)
- a medium-size banana (105 calories)
- 1 cup blueberries (83 calories)
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