Historians say that even the ancient Greeks and Romans enjoyed mixtures of various fruits mixed up into a salad. Around the mid to late 1800s, American cooks began experimenting with various fruit salad recipes, sometimes using canned fruit, but often incorporating local seasonal fruits as well.
It wasn’t until the early 1900s when the modern concept of a fruit salad really began to come into its own. Around 1920, the concept of a “Candle Salad” became a popular kind of fruit salad. Cooks from this era placed a lettuce leaf in a small fruit dish and topped it with a canned pineapple ring. They then placed half of a small banana standing up in the hole in the center of the pineapple ring. To the end of the banana, a maraschino cherry was affixed with a toothpick. The whipped cream was piped around the base of the banana. The idea was that the banana was a candle and the cherry was the flame. The strange presentation of fruit was considered a salad!
Cool and Creamy Summer Fruit Salad Recipe
- Large bowl
- Measuring Cup
- Medium-Sized Pot
- Wire whisk
- 2 cans Pineapple packed in 100 percent juice (20 ounces each)
- 2 cans Mandarin Oranges 15 ounces each
- 1 box Cook and Serve Vanilla Pudding 3-ounce size
- 1 cup Berries we used strawberries
- 1/4 cup Chopped Nuts
- 1 cup Vanilla Yogurt
- Open the cans of mandarin oranges and drain them, discarding the juice.
- Place the oranges in a large mixing bowl.
- When you drain the pineapple, reserve the juice.
- Put the reserved pineapple juice in a measuring cup, and add enough water to make two cups of juice. Set the juice aside.
- Stir the drained pineapple into the mandarin oranges in the mixing bowl.
- Cap the strawberries and slice them into the bowl of fruit.
- Add the nuts to the fruit mixture, but don’t worry about stirring it up yet.
- Put the reserved pineapple juice into a medium-sized pot. Over medium heat, whisk the pudding mix into the juice.
- Whisking every few minutes, bring the pineapple juice to a boil.
- When the mixture has reached a full boil, remove it from the heat and allow it to cool, about 15-20 minutes.
- Whisk the vanilla yogurt into the pineapple juice mixture.
- When the pineapple juice mixture has completely cooled, gently drizzle it over the fruit in the fruit bowl.
- With a large wooden spoon, gently turn the fruit mixture so that the nuts and the sauce are fully coated with the sauce.
- Cover the fruit bowl with a layer of plastic wrap and refrigerate for three to four hours. Serve.
- Store leftovers in the fridge, tightly covered for up to three days.