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Fruit salad in white bowl on table
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Fruit Salad with Berries

Course Breakfast, Side Dish, Dessert, Snack
Keyword Pineapple, Mango, Frozen Fruit, Fruit, Strawberries, Blueberries, Banana
Dietary Need Vegetarian, Vegan, Gluten Free
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 135kcal

Equipment

  • Stovetop
  • Small Pot
  • Large Bowl

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

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

Calories: 135kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 451mg | Fiber: 5g | Sugar: 23g | Vitamin A: 409IU | Vitamin C: 106mg | Calcium: 34mg | Iron: 1mg