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The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.

Sarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using fruit cocktail as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

• Canned food
• Food pantry
• SNAP
• Fruit Cocktail
• Recipes
• Healthy eating
• Food preparation
• Cooking tips

Recipes

• Fruit Smoothies
• Creamy Mixed Fruit Salad
• Mixed Fruit Cocktail Cake
• Chicken Thighs with Fruit
• Frozen Fruit Sorbet

Pages

• 4

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Fruit Smoothies

Yield: 2-3 Servings

Ingredients

• 2 cans (15 ounces each) fruit cocktail, packed in juice
• 2 tablespoons lemon juice (fresh or bottled)
• 1 pint (2 cups) frozen yogurt or fruit sherbet

Directions

1. Wash hands and surfaces.
2. Drain fruit, reserving 1 cup of the juice.
3. Puree fruit with reserved juice and lemon juice in a blender.
4. Add frozen yogurt in small chunks, blending until smooth.
5. Serve right away; refrigerate leftovers immediately.

Adapted from Canned Food Alliance

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Creamy Mixed Fruit Salad

Yield: 4 Servings

Ingredients

• 2 cans (15 ounces each) fruit cocktail, drained
• 2 bananas, sliced
• 1 apple, peeled and sliced
• 1 cup lemon or vanilla low-fat yogurt
• 1 ounce lemon or vanilla instant pudding mix (about 2 tablespoons)

Directions

1. Wash hands and surfaces.
2. Combine mixed fruit, bananas and apple in a medium bowl.
3. In a separate, small bowl, combine yogurt and pudding mix.
4. Spoon yogurt mixture over fruit, stirring until coated.
5. Serve right away or refrigerate until served.
6. Refrigerate leftovers immediately.

Adapted from USDA

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Mixed Fruit Cocktail Cake

Yield: 8 Servings

Ingredients

• 1 box (18.25 ounces) yellow cake mix
• 1 can (15 ounces) fruit cocktail, undrained
• 2 eggs
• ½ cup brown sugar
• 1 cup shredded coconut (optional)

Directions

1. Wash hands and surfaces.
2. Preheat oven to 325 F.
3. Combine cake mix, fruit cocktail with juice, eggs and coconut (if desired) in a large mixing bowl.
4. Blend, then beat at medium speed for 2 minutes.
5. Pour batter into greased 9-by-13-inch pan.
6. Sprinkle batter evenly with brown sugar.
7. Bake in preheated oven for 45 minutes.
8. Serve warm or at room temperature. Refrigerate leftovers immediately.

Adapted from Genius Kitchen

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Chicken Thighs With Fruit

Yield: 6 Servings

Ingredients

• 6 chicken thighs (either bone-in or boneless)
• 1 can (15 ounces) fruit cocktail
• 1½ cups barbecue sauce, desired flavor
• 1 tablespoon garlic powder
• Salt and pepper, to taste

Directions

1. Wash hands and surfaces.
2. Preheat oven to 350 F.
3. Mix fruit cocktail, barbecue sauce, garlic powder and salt and pepper in a saucepan. Heat through on the stovetop until all flavors are combined.
4. Rinse and pat dry the chicken pieces. If you wish, remove the skins.
5. Place the chicken in a 9-by-13-inch baking dish in a single layer.
6. Sprinkle each chicken thigh with desired amount of salt and pepper.
7. Pour warmed sauce mixture over chicken thighs and bake for 1 hour.
8. Serve and enjoy! Refrigerate leftovers immediately.

Adapted from Allrecipes

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Frozen Fruit Sorbet

Yield: 6 Servings

Ingredients

• 3 cups frozen peaches, partially thawed and chopped into large chunks
• 1 can (15 ounces) mandarin oranges, drained
• 1 can (15 ounces) fruit cocktail, drained
• 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
• 1/3 cup lemon juice
• Cinnamon, to taste (optional)

Directions

1. Wash hands and surfaces.
2. Combine all fruits and juices in a bowl; mix until combined.
3. Pour fruit and juice mixture into an 8-by-8-inch baking dish.
4. Freeze until firm.
5. Remove from freezer 45 minutes to 1 hour before serving to thaw.
6. Sprinkle cinnamon on individual fruit servings, if desired.
7. Freeze leftovers immediately.

Adapted from Food Network

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