Have you ever rediscovered a recipe? When my children were smaller I would make Quick & Creamy Fruit Salad often. My mother taught me the recipe so long ago that I don’t remember when it actually was. It was one of those dishes she’d whip up when she needed to stretch a meal or try to convince two little girls to eat fruit instead of cookies for dessert.
I made Quick & Creamy Fruit Salad fairly regularly when my children were little. It was brainless to make in the few moments when the kids weren’t getting into mischief and they liked the sweet creaminess of it. I liked that it contained fruit. I was less concerned than I am today about what might be in the box of instant pudding. Good times!
Now I’m trying to eat more real food and less boxed, processed stuff. My teenagers are pretty good about eating fruit and veggies. When I make a dessert, I go all out and make a dessert. So this recipe was somewhat forgotten.
Then we started doing home improvements and my kitchen became less than suitable for cooking. I needed food that was quick, easy, tasty, and preferably made from stuff I had in the pantry so I didn’t have to run to the grocery store in my paint-covered clothes. My brain frantically sifted through its archives and, low and behold, recalled this
recipe! Desperate times make allowances for processed food, which in my opinion is cheaper and probably still better for us than fast food carry-out. And yes, I do keep it in the pantry for these occasions when life happens.
So in case you might encounter desperate times, last minute company, or “one of those evenings” when you need to get food on the table NOW, here is the recipe.
Quick & Easy Fruit Salad
from A Chat Over Coffee
What You’ll Need:
- 5 cans of fruit, about 15 ounces per can, give or take. I used peaches, pears, Mandarin oranges, pineapple chunks, and chunky mixed fruit. Use what you like or whatever you have in the pantry.
- A 3.4-ounce (4 serving) box of vanilla or banana instant pudding mix.
What To Do:
- Drain the juice from two of the cans of fruit. Empty the fruit into a large bowl. Save the drained-off juice in a glass jar with a lid and let your children drink it (perhaps cut in half with water if it’s too sweet) at snack time.
- Empty the other three cans of fruit and juice into the bowl. I kept the juice from the peaches, Mandarin oranges, and pineapple in my fruit salad.
- Dump the box of pudding mix in the bowl with the fruit.
- Mix it up.
- Put the fruit salad in the refrigerator until it gets cool and the juice thickens.
Serve your Quick & Creamy Fruit Salad for snack time, with a meal, or as a healthier dessert option. If you need a main dish to serve with Quick & Creamy Fruit Salad, why not whip up some Bean-Zing?
Do you have any “forgotten” recipes?
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Update: This post was shared at What’s for Dinner? Sunday #29, Home Matters Linky Party #71, Pretty Pintastic Party #90, Five Star Frou-Frou #34, The Art of Home-Making Mondays #90, Roses of Inspiration #47, Best of the Weekend 1.29.16, and Inspire Me Monday #67.