"The belly rules the mind."--Spanish Proverb

Tang Fruit Salad Recipe

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This recipe for Tang Fruit Salad, by , is from The Lutcher Theater Service Guild Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Nixon
Added: Friday, June 24, 2011


2 large cans pineapple tidbits, drained - save juice
1 can fruit cocktail drained -save juice
1 11 oz can mandarin oranges, drained discard juice
3 tbs Tang powder mix
1 apple chopped
3 bananas sliced
1 large box vanilla instant pudding mix
1 cup chopped pecans

Chop apple and slice bananas in a large bowl. Add the drained canned fruit.
Mix the juice from the pineapple and fruit cocktail with the Tang. Sprinkle the vanilla pudding over the fruit. Add pecans. Pour the Tang juice over the salad and stir until the pudding has been dissolved. Refrigerate.

Personal Notes:
The Tang and citrus juice keeps the bananas from turning dark for a couple of days.




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