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Hot Fruit Salad Recipe
|Canned apricot||15 Ounce (1 Medium Size Can)|
|Canned pear halves||15 Ounce (1 Medium Size Can)|
|Canned pineapple chunks||15 Ounce (1 Medium Size Can)|
|Bananas||3 Large, sliced|
|Canned blueberries||1 Pound (1 Medium Size Can)|
|Applesauce||1 Pound (1 Medium Size Can)|
|Cranberry sauce||1 Pound (1 Medium Size Can)|
|Brown sugar||1 Tablespoon (Adjust Quantity As Per Taste)|
Calories 107 Calories from Fat 6
% Daily Value*
Total Fat 0.65 g1%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 1.3 mg
Sodium 7.8 mg0.3%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.1 g8.5%
Sugars 18.1 g
Protein 0.58 g1.2%
Vitamin A 7.6% Vitamin C 5.4%
Calcium 0.6% Iron 2.3%
*Based on a 2000 Calorie diet
Pour the blueberries in last which allows the blueberry juice to go through all the fruit.
Mix cranberry sauce and applesauce until well blended.
Put 1/2 of cranberry and applesauce on bottom of a baking dish.
Save the remaining half to cover top of fruit.
Put all of the well-drained fruit over the bottom layer of cranberry and applesauce.
Put remaining sauce on top.
Dot with butter.
Sprinkle with brown sugar.
Bake at 350 degrees until fruit is bubbly, about 45 minutes.
Serves approximately 24.