Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Fruit Salad

This recipe uses canned fruit,  perfect way to use up your summer preserves in the midst of a cold winter.  With addition of a few fresh fruits available in winter you have yourself a nice salad so good that your guests with want to lick the bowl clean. This makes a lot, so it is perfect for bringing to a church potluck, or gathering with friends. I like serving it at brunch.
  • 1-18 ounce / 540 ml canned mandarins
  • 1-28 ounce / 796 ml canned pears, diced
  • 1-28 ounce / 796 ml canned peaches, diced
  • 1-14 ounce / 398 ml canned pineapples, diced
  • 3 fresh kiwi, diced
  • 2 bananas, sliced
  • 1-6 serving size of cook and serve vanilla pudding
  • 1/3 cup of minute tapioca*
  1. Drain and reserve all the juice, you should have about 4 cups.
  2. Combine the dry vanilla pudding mix with the minute tapioca in a medium sauce pan.
  3. Add the fruit juice, (you may add water to make 4 cups if needed.)
  4. Cook the pudding over medium low heat until the pudding comes to a boil. Stirring often or the pudding WILL burn, (I have proof). If that happens, don't panic, don't stir, just pour the pudding into a clean pan and carry on.
  5. Let the pudding cool to room temperature. Add the fruit and chill. Right before serving, add the sliced bananas to prevent them from darkening.
*If you don't want to use tapioca pudding just use 2 packages of the cooked vanilla pudding mix.


  1. This sounds delicious and a great way to get some extra fruits into your diet.

  2. Sounds so a bit of summer...on this very cold winter day.


Note: Only a member of this blog may post a comment.