Fruity Mix (Print Version)
# Ingredients:
→ Canned and fresh fruits
01 -
1 can of mandarin oranges (15 oz) in light syrup, do not drain
02 -
2 bananas, sliced into thin rounds after peeling
03 -
1 whole pineapple, fresh, chopped into small chunks after coring
→ Sweet Sauce
04 -
1 packet of sugar-free vanilla instant pudding mix (dry, 4-serving size; don't make with milk)
# Instructions:
01 -
Cut the pineapple into small chunks after you remove the core. Slice the bananas into thin rounds, about ½-inch thick each. Open up the can of mandarin oranges, but leave the syrup inside since you'll need it to mix with the pudding later.
02 -
In a big bowl, carefully mix the oranges, bananas, and pineapple chunks with the syrup from the can. Stir softly so the fruit stays in pieces.
03 -
Evenly sprinkle the dry pudding mix over the bowl of fruit. Don’t mix the pudding with milk beforehand – the syrup and fruit juices will do the job to turn it into a light, creamy dressing.
04 -
Using a flexible spatula or spoon, gently fold the ingredients together. Stir until the pudding powder dissolves completely and starts thickening up from the juices. The fruit should be fully coated with the sweetened mixture.
05 -
Cover the bowl (use plastic wrap or a lid) and pop it in the refrigerator for at least an hour. Letting it chill will give the sauce time to become rich and creamy.
06 -
Scoop out about 1 cup per person and serve in small dessert bowls or dishes. You can leave leftovers in the fridge for up to 2 days. Keep in mind, the bananas might darken a bit over time.
# Notes:
01 -
To avoid browning, mix the bananas in some lemon juice first or add them at the very last second before serving.
02 -
If you don’t have canned mandarin oranges on hand, swap them for fresh ones, but make sure to add 3 tablespoons of juice (like orange or pineapple) for the dressing.
03 -
Add some variety by throwing in other colorful fruits like strawberries, kiwi, or blueberries.