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
Cooking & Serving 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.