This fruit salad recipe has been a family favorite for four generations. I’ve made a couple of changes to the pineapple topping to make it more healthful and bone friendly, but I know Grandma wouldn’t mind!
Combine in a serving bowl:
1 can of pineapple chunks, drained (Reserve the juice if you want to make the pineapple sauce topping.)
1 can of mandarin oranges, drained
1 apple, sliced into small chunks
1 cup of fresh cherries, sliced in half and pitted
1 cup of green or red grapes, sliced in half
1 banana, sliced
To make a delicious pineapple sauce topping, melt 1/4 cup of Earth Balance buttery spread in a saucepan. Add 1/4 cup of oat flour and stir into a paste. At medium heat, add the reserved pineapple juice gradually, stirring over medium heat until the mixture is smooth and thickened. Drizzle into the mixture one 1 well beaten egg, stirring fast with a spoon or a whisk. Stir in 1/2 tsp of Xylosweet. Refrigerate. Top individual servings with pineapple sauce, if desired. This delicious dish can be served as a salad or as a dessert!