I did not add any bananas as I was worried they would discolour while in the fridge, but I suppose you could always add them just before serving if you wished to. I did buy a mango to add to it as well, but it was not quite ripe enough to eat so I did not include it. The great thing about this easy dish is that you can almost add any type of fruit you fancy. In the UK we call this meal a fruit salad and it is normally served up as dessert, but you may want to serve it as a side salad or even a fruit cocktail appetizer, in the right circumstances. My Mum used to make this fruit salad recipe, or something similar, often during the summer months as it can give a nice cooling effect as well to counteract the summer sun. So if you are going to make this recipe, look for canned fruit that has been canned in fruit juice, as this is more likely to be less calorific and contain less sugar. The only real problems with canned fruits can be when light or heavy syrup is used to preserve the fruit, which can add to the sugar levels and calories.
With canned fruit, some vitamin C may be lost during the canning process, but it is fairly minimal. Keeping it in the fridge in an airtight container also helps to preserve the fruit for longer. This prevents some fruits such as apples from turning brown. Having said that, I do use some canned fruit in this recipe – the peaches and pineapple are from a can as they then provide some nice light sweet syrup or juice for the fruit to soak in while it is waiting to be eaten 😃. It is super for serving up after a dinner party as it is light, provides some sweetness and is super healthy.Īdding fresh fruit obviously makes it far more exciting than a pure canned fruit cocktail salad, as you are free to add whatever fruit you like. This fresh fruit cocktail salad recipe is so simple to make and is a tasty and healthy dessert, salad or even appetizer.
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