If you love a cold fruit salad on hot summer days, or if you prefer to have a light breakfast like I do, this is a simple and easy recipe that I came up with years ago. Full of nice citrus fruits, it gives both sweet and tart flavors. Yum!
This salad only takes a few minutes to put together, and makes a large batch, so you have will have plenty! I use my homemade granola in this recipe (I’ll post that soon!), but you can use any type of granola you like – even crushed up granola bars, if that’s all you have. You can also make it without the granola, but it helps to thicken this salad.
As a side note, I keep the juice from the peaches and the pineapple, and mix them together in a quart Mason jar. It can be used to add to fruit smoothies, to make fresh fruit popsicles, or sometimes my husband just drinks it straight as a fruit juice.
I hope you enjoy this as much as we do!
- 2 – 11 oz. cans mandarin oranges, drained
- 2 – 20 oz. cans Dole Gold pineapple, drained
- 1 – 24 oz. jar Kirkland sliced peaches, drained
- 3 – large Granny Smith apples, diced (and peeled, if you prefer)
- 1 1/2 to 2 cups sour cream
- 1 1/2 cups homemade granola
- Drain all fruit, and add to a large bowl.
- Cut the larger pieces of fruit into smaller, bite-size pieces.
- Peel & dice the apple last, as you don’t want the apple to begin to brown. Add to the bowl.
- Start with 1 cup of sour cream, and mix into fruit. If it still seems a bit dry, continue adding sour cream, a little at a time, until you have a nice creamy consistency.
- Add in granola, and stir well.
- Place in fridge, and let sit overnight for best results. This allows the fruit juice to sweeten the sour cream without adding any sugar, and the granola to add its flavor and thicken the fruit salad.
I usually make this in the evening, so that it has time to chill overnight and be ready for breakfast in the morning.