I have included three great recipes using canned fruit and bananas. One recipe has vanilla pudding in it, another Tang and lemon pudding. The third has a cooked sauce you pour over the fruit. I like to serve this with breakfast or as a light salad for dinner especially when I cannot get to the store to get fresh fruit. Recently we had it with our Easter ham. All of these ingredients you can have on hand in case of unexpected guests.
Fruit Compote with Vanilla Pudding
All canned fruit should be unsweetened and you can use any combination you would like. Papayas, mangoes and other great fruit are available canned.
- 1 (15 oz.) can pear slices, undrained and chopped
- 1 (15 oz.) can pineapple chunks, undrained
- 1 (10 oz.) pkg. frozen strawberries, thawed and undrained
- 1 (15 oz.) can fruit cocktail, undrained
- 1 (15 oz.) can sliced peaches, undrained and chopped
- 2-3 bananas (add right before serving) sliced
- 1 (3-1/2 oz.) pkg. instant vanilla pudding mix
Combine all of the fruit except for the bananas. Stir in the pudding mix; cover and refrigerate 8 hours or overnight.
Recipe by cookingwithauntjuju.com
Fruit Compote with Tang and Lemon Pudding
Fruit Compote With Tang and Lemon Pudding:
- 3 tbsp. Orange Tang Breakfast drink mix
- 1 (15 oz.) can pineapple chunks, drained and juice reserved
- 1 (3-1/2 oz.) pkg. instant lemon pudding mix
- 1 (15 oz.) can mixed fruit, drained
- 1 (15 oz.) can mandarin oranges, drained
- 1 (15 oz.) can pear slices, drained and chopped
- 2-3 bananas (add right before serving) sliced
Stir Tang into reserved pineapple juice and add lemon pudding mix. Combine all of the fruit except for the bananas and add to the pudding mixture. Refrigerate 8 hours or overnight.
This recipe originally called for a jar of maraschino cherries (drained) but I do not add, the kids never liked them. The cherries would add some nice color.
Recipe by cookingwithauntjuju.com
Fruit Compote with Apples, Pineapples and Oranges
This recipe is a little different as the sauce is cooked before adding to the fruit and is adapted from Taste Of Home.
- 1 (20 oz.) can pineapple chunks
- 1/2 cup sugar
- 2 tbsp. cornstarch
- 1/3 cup orange juice
- 1 tbsp. lemon juice
- 1 (11 oz..) can mandarin oranges
- 3-4 apples, chopped
- 2-3 bananas, sliced
Drain the pineapple and reserve 3/4 cup juice. In a large saucepan, combine the sugar and cornstarch. Add the pineapple, orange and lemon juices and whisk until smooth. Cook until thickened and bubbly about a minute longer. Remove from the heat and set aside.
In a large bowl add all of the fruits and pour the warm sauce over all; stir gently to coat. Cover and refrigerate.
Recipe by cookingwithauntjuju.com