FRUIT AND MEAT RECIPES RECIPES

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FRUIT SALAD RECIPE | ALLRECIPES



Fruit Salad Recipe | Allrecipes image

I make this every year for Thanksgiving and everyone loves it! It is great either with dinner or after.

Provided by Tina O'Malley

Categories     Desserts    Specialty Dessert Recipes    Dessert Salad Recipes

Yield 8 servings

Number Of Ingredients 5

1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1 (10 ounce) jar maraschino cherries, halved
1 (16 ounce) package miniature marshmallows
1 (16 ounce) container sour cream

Steps:

  • In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.

Nutrition Facts : Calories 431.1 calories, CarbohydrateContent 80.8 g, CholesterolContent 25 mg, FatContent 12.1 g, FiberContent 1.5 g, ProteinContent 3.2 g, SaturatedFatContent 7.5 g, SodiumContent 82.1 mg, SugarContent 53.4 g

FRUIT PEMMICAN RECIPE - FOOD.COM



Fruit Pemmican Recipe - Food.com image

A fruit version with just eggs and flour. I found this and posted it about 2001 or 2002 when I was researching Native American food.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 16 bars

Number Of Ingredients 9

3/4 cup dried apricot
3/4 cup pine nuts
3/4 cup raisins
3/4 cup sunflower seeds
1/2 cup dried apple
2 eggs, beaten
1 1/2 cups fresh strawberries or 1 1/2 cups frozen strawberries
1/3 cup brown sugar or 1/3 cup blueberries
1/2 cup flour

Steps:

  • Preheat oven to 3750. Put apricots, apples, raisins, pinenuts, and sunflower seeds in a food processor or grinder.
  • Process until apricots and apples are in fine pieces and nuts are ground fine. Transfer mixture to a bowl and add remaining ingredients.
  • Mix well and spoon into a buttered 9 X 13 baking dish. Bake 30 minutes. Cut into bars.
  • Plains Indian.

Nutrition Facts : Calories 167.6, FatContent 8.4, SaturatedFatContent 0.9, CholesterolContent 26.4, SodiumContent 14.8, CarbohydrateContent 21.6, FiberContent 2.2, SugarContent 14.3, ProteinContent 4.1

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