Fruit Jumble

Description
Fruit Jumble from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

Ingredients

 * 1½ cups grapes, green, purple or combination of each
 * 1 medium apple, cut into bite-sized pieces
 * 1 x 16 ounce can of chunky unsweetened pineapple, drained (save the juice), or 1 x 11 ounce can mandarin orange sections, drained (save the juice)
 * 1 medium banana, cut into slices
 * ¼ cup walnuts, finely chopped
 * coconut flakes (optional)
 * cinnamon

Jumble Juice

 * ½ cup low fat vanilla yogurt
 * 2-3 tablespoons of reserved pineapple or mandarin juice

Directions

 * 1) Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.

Jumble Juice

 * 1) Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour jumble juice over fruit and toss gently to coat.
 * 2) Divide fruit jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.