Christmas Fruit Salad


  • 1/3 cup quick cooking tapioca

  • 4 cups unsweetened pineapple juice

  • pinch of salt

  • 2 cups fresh pineapple, diced

  • (or a 20-oz. can of pineapple tidbits)

  • 2 bananas, sliced

  • 1 cup pomegranate arils - the red seeds inside

  • (or 1 cup raspberries)

  • 1 cup mandarin orange segments

  • optional:

  • 1 /2 cup shredded, unsweetened coconut


  1. Put tapioca, salt, and pineapple juice in a medium pot. Stir and let sit for 15 minutes.

  2. Bring to a gentle boil, stirring constantly. Continue to cook and stir over medium heat until the mixture bubbles and thickens (3-5 minutes).

  3. Remove from heat and let cool to room temperature.

  4. Chill mixture in the refrigerator.

  5. Just before serving time, add all the fruits.

  6. Sprinkle with coconut.

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