Ingredients
Units
Scale
SAUCE
- 1/2 cup orange juice, frozen concentrate
- 1/3 cup pineapple juice, from canned pineapple tidbits
- 1 teaspoon lemon juice
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
SALAD
- 2-15 ounce cans of tropical fruit, drained
- 1-14.5 ounce can of peach slices, drained
- 1-15.25 ounce can pineapple tidbits, drained and juice saved for sauce
- 1-11 ounce can of mandarin oranges, drained
- 2 apples, cored and cut into bite-size pieces
- 2 bananas, sliced
- 1 cup pecans, roughly chopped
Instructions
Sauce
- Add all ingredients into a microwave-safe bowl and cook on high, stirring every minute or two until the sauce is thickened. Or cook on the stovetop in a saucepan, stirring until thickened.
- Set aside to cool.
Salad
- Add the salad ingredients into a large bowl and toss with cooled sauce.
- Cover and place in the refrigerator to chill.
- Serve and store in the refrigerator.
Notes
- Peel one of the apples, so the salad is not quite as crisp (the unpeeled apple adds color).
- I Cut the peach slices in half.
- Pour the cooked sauce into another bowl and put it in the freezer to cool faster.
- Prep Time: 20 minutes