A Quick and Easy Fruit Salad made with canned fruit.
My young daughter made this for a 4-H Club project.
simple for young people who are learning to cook.
The second recipe is a Fresh Fruit Salad and is also quick and easy.
You can substitute canned or frozen fruits when some of the fresh fruits are not available.
It contains an abundance of antioxidants, vitamins C and A, healthy B-complex vitamins, potassium, and other nutrients.
Though most fruits contain antioxidants some carry a higher percentage than others.
We have selected our fruits for this recipe that carries the higher nutrients.
The five tasty fruits I have chosen for this recipe gives you an enhanced, fruity flavor to enjoy at breakfast, lunch, dinner or snacks.
Chill fruit in refrigerator a few hours before preparing.
Place lettuce leaf on a plate.
Arrange pear, peach, and pineapple on lettuce with cup side up.
Spoon cottage cheese equally in fruit.
Place mayonnaise in center of plate.
Top with cherry.
Sprinkle cheese over all.
Peel oranges and separate sections.
Cut in half crosswise.
Remove seeds if there are any.
Place in a large salad bowl.
Peel bananas and slice about 1/4 inch thick. Add to bowl.
If using frozen berries let them thaw just enough to separate and add to the salad.
This helps prevent the brilliant colors from mixing too
Of course if they do, it will not affect the taste.
I make this recipe often by doubling the ingredients and store in
canning freezer jars in the refrigerator to use whenever I need a quick
low calorie healthy snack.
Just let the frozen fruit set at room temperature for awhile.
Use this fruit mixture to top Buttermilk Pancakes or waffles.
Add other ingredients to bowl and toss gently.
Chill if desired and serve.
Fruit salads layered in a clear glass bowl or a bowl made with the scooped out rind of a fresh watermelon, cantaloupe, etc. makes a beautiful presentation for your table.