Summer Fruit Medley
|Canned pineapple chunks||20 Ounce (1 can, No. 2 size)|
|Fresh strawberries||2 Cup (32 tbs)|
|Fresh blueberries||2 Cup (32 tbs)|
|Vanilla pudding||5 Ounce (1 package)|
|Orange juice||1 Cup (16 tbs)|
Remove seed and rind from watermelon; cut into 1 inch cubes.
Remove seed and skin from cantaloupe; cut into 3/4 inch cubes.
Drain pineapple; reserving 1 cup syrup.
Wash and hull strawberries; wash blueberries.
Toss fruits lightly; serve in glass bowl.
Garnish with mint leaves or 5 strawberries which have their hulls on.
Refrigerate until serving time.
Place vanilla pudding mix in saucepan.
Slowly stir in orange juice and pineapple syrup.
Cook over medium heat, stirring constantly, until it begins to boil.
Remove from heat; cool.
Mixture will be thin and nearly clear in appearance.
Pour over fruit.