Canned fruit cocktail is a childhood favorite, but it is loaded with added sugar. This recipe use fresh fruit and juice for a fresher, healthier version of the canned classic.
- 1 can (8-ounces) pineapple chunks in 100% juice
- 1 1/2 cups orange juice
- 2 tablespoons cornstarch
- 1 banana
- 1 pear
- 2 oranges or 1 grapefruit
- Wash all fruits. Wipe off top of can of pineapple.
- Drain juice from canned pineapple into a small saucepan. Add orange juice and cornstarch and whisk together until smooth.
- Bring to boil over medium heat whisking constantly. Boil for a couple of minutes while whisking, then turn off heat and let cool.
- Meanwhile, peel and slice the banana. Peel or cut rind off of oranges or grapefruit and cut fruit into segments. Peel, core and chop pear. Put fruit and pineapple chunks in a large bowl.
- Pour cooled juice mixture over the fresh fruit and mix to combine. Refrigerate until serving.
Smart Shopping Tips
- Watch sugar content on canned fruit. Look for fruit canned in water or 100% fruit juice.
- Avoid canned fruit in “heavy syrup” or with sugar added. Check the nutrition label and look for cans with less than 15 grams of sugar per serving.
- Store brands of canned fruit will cost less than national brands and are of comparable quality.
- Make with any seasonal fruits like berries in the spring, cherries and mangoes in the summer, or pomegranates and apples in the fall.
- Serve over whole wheat pancakes for a breakfast treat or over frozen yogurt for a healthy dessert.
- Package individual servings in plastic cups to pack in lunches or take with you on the go.