The Gourmet Touch: Summer salads to satisfy your sweet tooth
by Prudence Hilburn
The Gourmet Touch
Jun 25, 2013 | 1608 views |  0 comments | 68 68 recommendations | email to a friend | print
In the summertime, instead of a rich dessert often all I want is a simple bowl of fresh fruit.

I was surprised the first time I tasted a bowl of my mother-in-law’s fruit salad, which had salted peanuts. It was wonderful. Since that time, I have made this simple version of fruit salad many times. I like to enjoy it with crackers, usually the round butter type.

Another simple recipe, similar in flavor to a Waldorf salad, was a favorite with my longtime friend and assistant, Mauna. We had eaten the salad at a buffet restaurant and she wanted to know if I thought we could duplicate it. We did and a smile came over her face. We made it special with the addition of whipped topping.

When I was helping the youth at our church compile a cookbook, I noticed several good recipes for fruit salad. The “Tang” Fruit Salad recipe, contributed by Beth Presley, is a favorite of young and old alike.

At a recent salad supper at our church, Pat Floyd brought a salad that was a big hit. I enjoyed a second helping of it and when I asked her about the recipe, she said it was from my daughter, Debra’s Easy Fruit Salad. Now I will expect to see that salad at our family dinners.

A recipe doesn’t have to be long and detailed with exotic ingredients in order to be delicious. I think you will agree when you try these simple fruit salads.

2 large ripe bananas, sliced
1 large red Delicious apple, peeled and chopped
1 8-ounce can crushed pineapple (or tidbits), drained
½ cup maraschino cherry halves
⅓ cup salted peanuts

In a medium-sized bowl, combine the bananas, apples, pineapple, cherry halves and peanuts. Mix in enough mayonnaise to generously coat all the fruit and nuts.

1 large red Delicious apple, unpeeled, cored and chopped
⅓ cup raisins
⅓ cup chopped celery
⅓ cup chopped walnuts
1 cup frozen dessert topping, thawed
¼ to ⅓ cup mayonnaise

Combine the apple, raisins, celery and walnuts. Mix well. In small bowl, combine the dessert topping with the mayonnaise. Mix well and stir into fruit salad.

1 large can chunky pineapple (drain and reserve juice)
1 small box instant vanilla pudding mix
3 tablespoons Tang breakfast drink in powdered form
2 peeled and diced apples
2 bananas, sliced
1 large can mandarin oranges (drain but do not save juice)
½ cup chopped nuts

Combine fruit and nuts in large bowl. Mix Tang powder, pineapple juice and instant pudding mix. Mix well and pour over fruit and nuts. Mix well. Can be kept in refrigerator for several days.

1 large can fruit cocktail
1 can mandarin oranges
1 can pineapple chunks
1 small box instant vanilla pudding mix
8 ounces frozen dessert topping, thawed
8 ounces sour cream

Drain all fruit. Save ¼ cup juice to mix with vanilla pudding mix, dessert topping and sour cream. Fold cream mixture into fruit.

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The Gourmet Touch: Summer salads to satisfy your sweet tooth by Prudence Hilburn
The Gourmet Touch

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