Courtesy of Taste of Home Magazine
Yield: 20 Servings
1 medium honeydew melon, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, peeled and sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 oz) mandarin oranges, drained
2 medium kiwi fruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large granny smith apple, cubed
1 can (12 oz) frozen lemonade concentrate, thawed
1 package (3.4 oz) instant vanilla pudding mix
In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least an hour.
Just before serving, stir in the bananas and apple. Combine lemonade concentrate and pudding mix; pour over fruit and toss to coat.
I served in wine glasses with a bit of whipped cream on the top.