Glazed Fruit Compote



1 small package (not instant) vanilla pudding

2 cans pineapple chunks, drained (save juice)

1-1/2 cups pineapple juice (add water if necessary to drained juice)**

1 can (14 ounce) mandarin oranges*

3 teaspoons lemon juice

1 cup red grapes or cherries**

4 bananas (depends upon size of bananas)


  1. Be sure to drain canned fruit well.
  2. Cook pudding with drained juice (juice is substitute for milk on pudding directions) until thick.  Set aside to cool.
  3. After cooling, add grapes, pudding mixture and lemon juice to the drained fruit.
  4. Refrigerate 4 hours.
  5. Add bananas before serving.



I mix the mandarin juice with the pineapple juice.  Usually no extra water is needed.


I use more than a cup of grapes.

This is a great make ahead fruit salad. If making it for a “pot luck” or company, I follow steps one through four the day before and refrigerate overnight.


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