This AWESOME fruit salad is PERFECT on a hot day! It's really hard to stop eating it.
I threw this together to serve on the side of my experimental breakfast, whole wheat English muffins turned into French toast. (I'll tell you about them in the next post.)
There's just the right amount of sweet, juicy fruits and nutty pecans that keep you wanting another bite, then just one more bite, then one last bite, but maybe just another spoonful...
HERE'S ALL IT TAKES
- 1 normal size can of chunk pineapple, drained
- 1 small can of mandarin oranges, drained
- 3/4 cup frozen blueberries, slightly thawed
- 1/3 to 1/2 cup pecan pieces
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/4 cup sweeten coconut flakes
Mix it all into a large bowl and it's ready to serve. After a couple of hours in the refrigerator, it tastes even better! The blueberries turn the pineapple purple, but it actually looks pretty cool. Like a funky tie-dyed salad. The pecans and coconut soak up the fruit juices and become tender and yummier! This is the addictive part of the salad.
I thought I made enough fruit salad to last us a couple of days. It lasted one; from breakfast to dinner's dessert.