Made this and it is really good! My family loved it and asked me to make it again. I will for Thanksgiving.
This is a great recipe, but I did change it a little. The first time I made the original and it was good but for my family I needed to tweak it. I substituted a can of drained diced peaches for the tropical fruit salad (way too much pineapple total), added 2 cups of sliced strawberries and added 1 extra banana. Perfect!
Wonderful fruit salad. Made it at our family reunion. Doubled the recipe…used 4 cans of the fruit cocktail. EVERYONE LOVED IT. Even had it for breakfast. Must make again.
But if you read the post, Kate said: “Want to step it up a few notches? You could sprinkle it with Tajín seasoning (affiliate link), which is a salted chili-and-lime blend. Look for it in the international aisle near the Mexican hot sauces.” Seems like enough of an explanation for me!
it’s always tricky to know where to provide information, or if repeating information seems redundant. I’m glad you found the details you needed!
ingredients :
1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
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Living in Australia I am no stranger to this lovely tropical fruit salad except never cutting the fruit so small which I will do when I serve it again next summer. It’s so great with Greek yoghurt or on a really on a really hot day with vanilla ice cream. BUT cutting the lime into 1/4″ cubes is a mistake surely?
Kate, I must confess I thought this would be just a fresh fruit cup with lime; but it is so much more! I was delightfully surprised! Chopping the fruit into small pieces makes every bite have layers of flavors from the different fruits, much as a chopped vegetable salad does. The kiss of lime takes it to recipe status.
I made it for our 4th of July party later today and had breakfast out of the cup that wouldn’t fit in the salad bowl. Yum!
I like the tempting tastes of tropical fruit, it takes just a few easy steps for me to whip up this special recipe for a tasty tropical fruit salad.
I made this today, and it is beyond words! I find cantaloupe to be ok (not great), but I try to eat it because of how good it is for you. When everything is blended like this, it makes for a stunningly delicious taste sensation. It is perfect for a summer day like today.
This recipe is exactly what I need. It’s so warm lately that all I need is a refreshing dish to cool down. Already have all the ingredients on my grocery list 🙂
ingredients :
1 can(s)fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)
Directions:
1 Mix together Cool Whip, sweetened condensed milk and sour cream.
2 Add the fruit cocktail, pineapple, cherry pie filling and bananas.
3 Cover and refrigerate for at least four hours. Serve.
source:cookheavenlyrecipes.com