This is a lick the spoon and bowl kind of recipe. The creamy orange sauce enhances the taste of the fruit. I serve this at our annual Neighborhood Christmas Eve Breakfast that meets at my home. This is a great salad to take to potlucks or use as a main salad with dinner. I like it as a snack with Ritz crackers. Just put a light coating on the fruit so as not to drown the flavor of the fruit itself.
Blue Ribbon Recipe
With a hint of tang, this is a wonderful creamy fruit salad. The salad can be adapted to your taste buds with any of your favorite fruits. Adding concentrated orange juice makes this taste like the old-time push pops in a bowl. Serve as a salad or dessert.
Ingredients
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1 can(s)pineapple chunks, drained (20 oz)
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1 can(s)mandarin oranges, drained (11 oz)
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1 mediumapple
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1 can(s)peaches, drained (16 oz)
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2 mediumbananas, sliced
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1 1/2 cmilk
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3/4 csour cream
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1 boxinstant vanilla pudding (3.4 oz)
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1/3 cfrozen concentrated orange juice, undiluted
How to Make Orange Cream Fruit Salad
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In a bowl, combine fruit; set aside.
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If using fresh fruit, add just a slight amount of brown sugar over the fruit to sweeten before pouring the orange sauce over.
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In a mixing bowl, beat pudding mix, milk, and orange juice for 2 minutes. Add sour cream and blend together.
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Toss in fruit to coat. Cover and refrigerate for a couple of hours before serving.
