Summer Fruit Salad
A summer fruit salad made with oranges, bananas, and pineapple and sprinkled with confectioner’s sugar and shredded coconut. Serve in individual parfaits for breakfast or brunch or make one big salad in a large glass serving bowl.
Sometimes when the heat and humidity reaches a certain point, warm foods just don’t sound that good and you can find yourself craving something cool and refreshing. A fruit salad is a nice choice for lunch or an afternoon snack.
Just a light dusting of confectioners sugar between each layer of fruit is all that is needed to sweeten the fruit. Adding the shredded coconut is optional, but I found it added a festive touch and a bit of an island flair to the presentation.
I also recommend having your children help you with this recipe as it is quick and easy. Since there is no cooking involved, they will have fun placing the fruit into each dish just right and sprinkling the confectioner’s sugar between each layer.
You could also serve this salad for breakfast or add it to your favorite brunch menu. As it uses common fruits that you may usually have in your pantry, it is a beautiful way to add some color and sparkle to your weekend brunch menu in only about 15 minutes.
Summer Fruit Salad Recipe
- 1 (15 ounce) can mandarin oranges
- 1 large banana, sliced
- 8 ounces strawberries, sliced
- 2 cups fresh cut pineapple OR 1 (15 ounce) can pineapple chunks
- confectioner's sugar (powdered sugar)
- shredded coconut
- In the bottom of a parfait glass or glass serving bowl, layer the mandarin oranges so it covers the bottom of the dish.
- Sprinkle confectioner's sugar on top of the mandarin oranges.
- Slice a banana and place a layer of bananas on top of the oranges. Sprinkle again with confectioner's sugar.
- Repeat layers with the strawberries and pineapple chunks, sprinkling confectioner's sugar between each layer and on top.
- To add a finishing touch to this salad, top each bowl with fresh grated coconut, as much as you wish to your liking.