Fruit Salad With Pineapple Dressing
A vibrant and refreshing fruit salad featuring sweet pineapple, tangy mandarin oranges, seedless grapes, bananas, and creamy avocado. Topped with a zesty pineapple dressing, this dish is perfect for light summer gatherings, brunches, or healthy snacks, offering a delightful mix of flavors and textures.
Ingredients
Instructions
- Drain the pineapple, reserving the juice.
- Combine the pineapple juice, sugar, cornstarch, and lemon juice in a heavy saucepan.
- Cook over low heat, stirring constantly until the mixture thickens.
- Allow the dressing to cool.
- In a large bowl, combine the pineapple chunks, drained mandarin oranges, grapes, and sliced bananas.
- Pour the cooled dressing over the fruit and toss gently to coat.
- Garnish with avocado wedges before serving.
Tips & Substitutions
For a lighter dressing, consider reducing the sugar or using a sugar substitute. You can also swap the lemon juice for lime juice for a different flavor. If you want to incorporate more seasonal fruits, berries or peaches can be excellent additions. Ensure the bananas are sliced just before serving to prevent browning. This recipe is perfect for a summer BBQ or to accompany a dish like Pennsylvania Dutch Pepper Cabbage.
Serving Suggestions
This fruit salad is a refreshing side for grilled meats or a light lunch option. It pairs beautifully with Easy Fruit Salad for a vibrant summer spread. Serve it as a dessert topped with yogurt or whipped cream for added richness. Consider adding mint leaves for a fresh garnish, enhancing both presentation and flavor.
Storage & Reheating
Store any leftover fruit salad in an airtight container in the refrigerator for up to 2 days. However, keep the avocado separate until serving to avoid browning. The dressing can be refrigerated for up to a week, but it's best when fresh. To refresh the salad before serving, consider adding a splash of lemon juice to revive the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Salad With Pineapple Dressing contains roughly 273 calories, with 2g protein, 63g carbohydrates, and 2g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can absolutely use fresh pineapple. Just ensure it is ripe and sweet. Peel, core, and cut it into chunks, then reserve the juice after processing. This substitution can enhance the freshness of your salad.
How can I make this recipe vegan?
This recipe is already vegan-friendly as it does not include any animal products. Ensure that the sugar used is vegan as some sugars are processed with bone char. You can also add more fruits or use a different citrus juice for variety.
What can I do if I don't have cornstarch?
If you don't have cornstarch, you can use arrowroot powder or all-purpose flour as a thickening agent. Just remember that flour will require longer cooking to eliminate the raw taste, while arrowroot works similarly to cornstarch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).