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Chilled Cafeteria Fruit Cups
Rachel Kim

Chilled Cafeteria Fruit Cups

The fruit cup was cold, glossy and reliably sweet, usually built from canned fruit rather than an elaborate fresh salad. Eight small home portions replace a crate of sealed cups. Draining the fruit well and making a light juice gel keeps the pieces suspended; fresh banana is left out because it darkens during chilling.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 can 20 oz pineapple tidbits in juice
  • 1 can 15 oz mandarin oranges, drained
  • 1 can 15 oz diced peaches in juice
  • 1 cup seedless red grapes halved
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 8 maraschino cherries optional

Method
 

  1. Drain pineapple and peaches over a measuring cup, reserving 1 cup combined juice.
  2. Whisk the reserved juice, lemon juice and cornstarch in a saucepan.
  3. Cook over medium heat for 3 to 4 minutes until lightly glossy, then cool completely.
  4. Fold pineapple, oranges, peaches and grapes into the cooled dressing.
  5. Divide among eight 6-ounce cups, add one cherry to each if desired and cover.
  6. Refrigerate for at least 2 hours and serve cold within three days.