Fruit Salad
This semi-homemade recipe mixes canned fruit cocktail with fresh fruit and yogurt for a quick and tasty fruit salad.
- Yield
- 14 servings
- Serving size
- 1/2 cup prepared fruit salad, 1/14 of recipe (109g)
- Rating
- 3.52 of 5 (185 ratings)
Food groups
- Fruit: 3/4 cups
Ingredients
- 1 can (15 ounces) fruit cocktail, drained
- 2 bananas, sliced
- 2 oranges, cut into bite-size pieces
- 2 apples, cut into bite-size pieces
- 1 (8 ounce) container of yogurt, low-fat piña colada
Directions
- Wash hands with soap and water.
- Mix fruit in a large bowl.
- Add yogurt and mix well.
- Chill in refrigerator before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 74.84 |
| Total Fat | 0.37 g |
| Saturated Fat | 0.18 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.81 mg |
| Carbohydrates | 17.02 g |
| Dietary Fiber | 1.68 g |
| Total Sugars | 13.64 g |
| Added Sugars included | 1 g |
| Protein | 1.27 g |
| Calcium | 40 mg |
| Potassium | 203 mg |
| Sodium | 13.5 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 14 mg |
| Phosphorus | 35 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 9 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 17 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 12 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 8 mg |
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Source
Recipe by: Easy and Nutritious Family Recipes, Adapted from Easy Fruit Salad — University of California Cooperative Extension — Fresno County
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/fruit-salad. Federal works are public domain in the United States.