Fruit salad in white bowl on table

Fruit Salad with Berries

Ingredients 

  • 2 cups Strawberries Frozen
  • 1 cup Blueberries Frozen
  • 1 cup Mango Frozen chunks
  • 2 Bananas Medium
  • 2 Kiwis
  • 1 can Pineapple 15 ounces; canned chunks in juice
  • 3 Tablespoons Mint Leaves Optional
  • ½ cup Coconut Optional; shredded and toasted
  • ½ cup Almonds Optional; slivered

Equipment

  • Stovetop
  • Small Pot
  • Large Bowl

Instructions

  • Thaw frozen fruit in the refrigerator until no longer hard, but still cool to the touch.
  • Drain canned pineapple, reserving juice.
  • Peel and slice bananas and kiwis.
  • In a large bowl, add bananas, kiwis, pineapple, and thawed fruit. Mix.
  • In a small pot over medium heat, add reserved pineapple juice. Stir. Heat until juice thickens slightly, about 5 minutes. Allow juice to cool for 5-10 minutes.
  • If using, rinse and chop mint leaves.
  • Pour thickened pineapple juice over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.

Notes

  • Use any fruits you like. To cut costs, choose fruits in season or on sale. Choose frozen and canned fruit in juice and with no added sugar.
  • To toast coconut: Heat oven to 300°F. Place coconut shreds on a baking sheet lined with aluminum foil. Bake for 5 minutes or until light brown.
  • Try serving for breakfast. Use as a topping for oatmeal or plain, nonfat yogurt.
  • Use leftover frozen fruit in fruit smoothies.

Nutrition

Nutrition Facts
Fruit Salad with Berries
Amount per Serving
Calories
 
135
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
3
mg
0
%
Potassium
 
451
mg
13
%
Carbohydrates
 
34
g
11
%
Fiber
 
5
g
21
%
Sugar
 
23
g
26
%
Protein
 
2
g
4
%
Vitamin A
 
409
IU
8
%
Vitamin C
 
106
mg
128
%
Calcium
 
34
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Banana, Blueberries, Frozen Fruit, Fruit, Mango, Pineapple, Strawberries