Tangy Fruit Salad Food

TANGY FRUIT SALAD

Steps:

• Drain pineapple juice into a small bowl; set aside. In a large serving bowl, combine the pineapple, fruit cocktail, mandarin oranges, bananas, apples and strawberries if desired., Whisk the pudding mix and drink mix into the reserved pineapple juice. Fold into fruit mixture. Refrigerate before serving.

TANGY POPPY SEED FRUIT SALAD

Steps:

• Place all fruit in a large bowl. In a small bowl, whisk dressing ingredients. Drizzle over fruit; toss gently to combine.

TANGY POPPY SEED FRUIT SALAD

Steps:

• In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

TANGY FRUIT SALAD

Steps:

• Set bananas aside to add last and drain remaining fruit cutting peaches and pears into 1 inch chuncks and place in refrigerator to chill.
• Blend sugar and cornstarch and then add pineapple, orange and lemon juices and cook over meduim heat til thick and clear.
• Add grated lemon and orange rind and chill.
• Toss chilled fruit and sauce together adding 1 inch banana chunks.

TANGY FRUIT SALAD

Steps:

• 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.

TANGY 24 HOUR FRUIT SALAD

Steps:

• Drain fruit well.
• In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
• Sprinkle with coconut.
• Let stand in refrigerator 24 hours before serving.

AUNT SHIRLEY'S "TROPIC-TANG" FRUIT SALAD

Steps:

• Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
• Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
• Cool mixture until ready to serve (juice will thicken.).
• Slice bananas (just before serving) and mix ingredients together.
• Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
• NOTE: Best when kept cool or served immediately.