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tangy fruit salad

(1 rating)
GigiRoss avatar
Recipe by
Gwen Landon Ross
@GigiRoss
Concord, CA

This fruit salad will keep perfectly for several days. The bananas and apple will NOT turn brown. You can add any fruits you like, or anything that is in season.

(1 rating)
yield 6 to 8
prep time 45 Min
method No-Cook or Other

Ingredients For tangy fruit salad

  • 2 can
    pineapple tidbits
  • 2 can
    mandarin oranges
  • 3 Tbsp
    tang breakfast drink
  • 2 lg
    bananas, in small chunks
  • 1 lg
    red apple
  • 1 lg
    green apple
  • 1 can
    fruit cocktail, drained
  • 1 can
    pears, drained and chopped
  • 1 can
    peaches, drained and chopped
  • 1 jar
    mangos, chopped (or 1 fresh mango)
  • other fruit as desired

How To Make tangy fruit salad

  • 1
    Drain pineapple and mandarin oranges into large measuring cup and stir in Tang until dissolved. If you cannot find pineapple tidbits, use pineapple chunks. It will be better if you cut them in half, but that is not required. I prefer using the fruit in its juice rather than in syrup.
  • 2
    Peel and chop apples, bananas, and any other fresh fruit like peaches or pears that you are using. Put them into the tang/juice mixture.
  • 3
    Drain any canned fruit that you are using and add it to the mixture. Strawberries, seedless grapes, kiwis, plums, and any type of melon is great in this.
  • 4
    Stir all the fruit and then store in airtight container. This will keep very well in the refrigerator for several days. Kids love this. It is one of the dishes I make for friends when there is a death or other problem. It's perfect for those situations.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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