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


  • 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


  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.
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