Food and Nutrition


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Spring Fruit Salad

This healthy recipe comes from NDSU Extension Service.



•    1 15-oz. can fruit cocktail, juice reserved
•    1 11-oz. can mandarin oranges, drained (or 1 sectioned, diced orange)
•    1 apple, cored and diced with peel
•    1 pear, cored and diced
•    1 banana
•    1/2 cup pecans or walnuts (optional)
•    4 oz. reduced-fat cream cheese
•    2 tsp. lemon juice



In a large bowl, combine fruit and nuts. In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency. Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Before serving, slice banana, add to fruit salad and toss again.

Makes 6 servings.

Per Serving with nuts:  about 223 calories, 10 grams (g) of fat, 32 g of carbohydrate, and 4 g of fiber.

Per Serving without nuts: about 159 calories, 4 g of fat, 30 g of carbohydrate, and 3.5 g of fiber.

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